Description
Savory Italian Baked Lasagna Soup is a comforting and hearty dish that captures the rich flavors of traditional lasagna in a warm and cozy soup format. Made with browned ground beef or Italian sausage, aromatic herbs, crushed tomatoes, broth, broken lasagna noodles, fresh spinach, and layers of creamy ricotta, Parmesan, and melted mozzarella cheeses, this soup offers all the indulgence of classic lasagna in a simple, easy-to-make one-pot meal perfect for any occasion.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Liquids and Tomatoes
- 4 cups chicken or beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
Cheeses
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Pasta and Greens
- 8 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves
Garnish
- Fresh basil, chopped (for garnish)
Instructions
- Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it apart with a spoon, which enhances flavor and texture.
- Sauté Aromatics and Seasonings: Add the diced onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for an additional minute until fragrant to build a robust flavor base.
- Add Broth and Tomatoes: Pour in the chicken or beef broth, crushed tomatoes, and tomato paste. Stir well to combine all ingredients evenly and bring the mixture to a gentle boil, which starts developing the soup’s rich tomato flavor.
- Simmer to Meld Flavors: Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes. This simmering process allows the flavors to blend together beautifully, deepening the complexity of the soup.
- Cook the Lasagna Noodles: Stir in the broken pieces of lasagna noodles and cook uncovered until al dente, about 10 minutes. This cooks the pasta directly in the soup, absorbing savory flavors.
- Add Fresh Spinach: Add the fresh spinach leaves and cook for 2-3 minutes until they wilt, adding freshness and nutrition to the dish.
- Mix and Add Ricotta-Parmesan Blend: In a small bowl, combine ricotta and grated Parmesan cheese. Drop spoonfuls of this cheese mixture into the soup and gently stir to distribute the creamy texture throughout the soup.
- Top with Mozzarella Cheese: Remove the pot from heat. Sprinkle shredded mozzarella on top of the soup, then cover the pot and let it sit for a few minutes until the cheese melts, creating a luscious cheesy layer.
- Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh basil for a fragrant and colorful finish to this hearty Italian-inspired soup.
Notes
- For a vegetarian version, substitute ground beef or sausage with hearty mushrooms or plant-based meat alternatives and use vegetable broth.
- Brown the meat well to enhance the soup’s overall flavor.
- Adjust red pepper flakes according to spice preference or omit for a milder soup.
- Use freshly grated cheeses for the best melting and flavor impact.
- To save time, use pre-minced garlic and pre-diced onions.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Reheat gently on the stovetop to prevent curdling of cheeses.
