Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if a thinner soup is desired)
- 2 teaspoons kosher salt, divided
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
Dairy & Garnishes
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Instructions
- Sauté Vegetables and Brown Beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until softened and translucent. Add the ground beef and sauté until fully browned. Stir in minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste to build the soup’s base flavor.
- Add Tomato Sauces and Broth: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir well and bring the mixture to a boil. Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon kosher salt or adjust salt to taste. Lower the heat and let the soup simmer gently until the noodles are tender, about 10-12 minutes.
- Finish Soup with Cream and Cheese: Stir in the heavy cream to add richness. For a thinner consistency, add 1 to 2 cups additional chicken broth as desired. Optionally, mix some shredded mozzarella or parmesan cheese directly into the soup while it’s hot to make it extra creamy and cheesy.
- Serve with Toppings: Ladle the lasagna soup into bowls and garnish each serving with spoonfuls of ricotta cheese, more shredded mozzarella, parmesan cheese, and a generous sprinkle of fresh chopped basil. Serve immediately and enjoy the comforting, delicious flavors.
Notes
- If you prefer a vegetarian version, substitute ground beef with mushrooms or plant-based crumbles and use vegetable broth instead of chicken broth.
- The heavy cream is optional but adds a lovely richness; you can omit it for a lighter version.
- Leftover soup can be refrigerated up to 3 days and reheated gently on the stovetop or in the microwave.
- Feel free to add extra vegetables like spinach or zucchini for added nutrition.
- Use freshly grated parmesan for best flavor and melting quality.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
