Quick way to grow 25-Minute Lasagna Soup
This lasagna soup recipe delivers all the classic flavors of lasagna in a fraction of the time, making it an ideal choice for a fast and delicious dinner.
Equipment
- large pot
- Dutch oven
- wooden spoon
- ladle
- small bowl
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth
- 6 dried lasagna noodles, broken into 2-inch pieces
- 1/4 cup fresh basil, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
Cooking
- Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up with a spoon.
- Drain any excess fat from the beef. Add the diced onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes and beef broth. Bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot. Cook for 10-12 minutes, or until the noodles are al dente.
- Stir in the fresh basil.
- In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
- Ladle the soup into bowls. Top each serving with a dollop of the cheese mixture.
- If desired, garnish with extra fresh basil or Parmesan cheese and serve immediately.
Notes
For a vegetarian option, substitute ground beef with a plant-based ground and use vegetable broth. You can also add a touch of red pepper flakes for a bit of heat.