Hearty Cheesy Italian Lasagna Soup with Savory Herbs Bliss
Hearty Cheesy Italian Lasagna Soup with Savory Herbs is a comforting dish that combines the warmth of lasagna and the simplicity of a soup.
Equipment
- large pot or Dutch oven
Ingredients
For the Soup Base
- 2 tablespoons Olive oil adds a rich, savory foundation to the dish
- 1 medium Onion enhances flavor and sweetness when sautéed
- 3 cloves Garlic minced for a punch of aromatic goodness
- 1 pound Ground beef or Italian sausage choose this for a heartier protein option
- 1 can Crushed tomatoes provides a robust base with that classic Italian flavor
- 4 cups Chicken or vegetable broth use low-sodium for a more controlled salt level
- 1 tablespoon Tomato paste concentrates the tomato flavor and thickens the soup
- 2 teaspoons Dried basil infuses the soup with comforting herbal notes
- 1 teaspoon Dried oregano classic Italian herb that complements the overall flavor
- 1 teaspoon Dried thyme adds a subtle earthy flavor to balance the dish
- to taste Red pepper flakes optional for those who enjoy a little kick
- to taste Salt
- to taste Pepper
For the Noodles
- 8 ounces Lasagna noodles broken into pieces to make them perfect for soup
For the Cheesy Topping
- 1 cup Ricotta cheese creamy delight that elevates the soup’s richness
- 1 cup Shredded mozzarella cheese melts beautifully, creating that gooey texture
- ½ cup Grated Parmesan cheese adds a nutty flavor to the cheese mix
For Garnish
- Fresh basil leaves brighten your bowl with a fresh touch
Instructions
Step-by-Step Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion, cooking until it’s translucent, about 5 minutes. Stir in 3 minced garlic cloves and continue to sauté for another minute.
- Increase the heat to medium-high and add 1 pound of ground beef or Italian sausage. Cook for 6-8 minutes until the meat is browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Stir in a can of crushed tomatoes and 4 cups of chicken or vegetable broth along with 1 tablespoon of tomato paste. Mix well to combine into a rich base. Allow the mixture to come to a gentle simmer.
- Add 2 teaspoons of dried basil, 1 teaspoon of oregano, 1 teaspoon of thyme, and optional red pepper flakes. Season with salt and pepper to taste, then bring the mixture back to a boil.
- Once boiling, reduce the heat to low, covering the pot. Let the soup simmer for 15 minutes.
- Stir in 8 ounces of broken lasagna noodles, ensuring they're submerged in the liquid. Cook for another 10-12 minutes, or until tender but still have a slight bite.
- In a separate bowl, combine 1 cup of ricotta cheese with half of the mozzarella and half of the Parmesan cheeses. Mix until creamy.
- Ladle the soup into bowls and add a generous spoonful of the cheese mixture on top of each serving. Sprinkle with remaining mozzarella and Parmesan cheeses.
- Garnish each bowl with fresh basil leaves and drizzle a little olive oil over the top.
Notes
For best results, follow the expert tips for perfect noodles and flavor balance.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 22gProtein: 20gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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