🍝 Lasagna Soup (serves ~4)
Ingredients
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
225–450 g (½–1 lb) ground beef or Italian sausage
1 tsp Italian seasoning
½ tsp chili flakes (optional, for heat)
Salt & pepper, to taste
2 tbsp tomato paste
1 can (400 g / 14 oz) crushed tomatoes
4 cups chicken or beef broth
1–1½ cups water
1 cup broken lasagna noodles (or any pasta you’ve got)
½ cup ricotta cheese
½ cup shredded mozzarella
Grated Parmesan, for topping
Fresh basil or parsley (optional)
How to Make It
Sauté the base
Heat olive oil in a pot over medium heat. Add onion and cook 3–4 min until soft. Add garlic, cook 30 seconds.
Brown the meat
Add beef/sausage, Italian seasoning, chili flakes, salt & pepper. Cook until browned. Drain excess fat if needed.
Build the soup
Stir in tomato paste, crushed tomatoes, broth, and water. Bring to a gentle boil.
Add pasta
Toss in broken lasagna noodles. Simmer 8–12 minutes, stirring occasionally, until noodles are tender.
Finish & serve
Taste and adjust seasoning. Ladle into bowls. Add a dollop of ricotta, sprinkle mozzarella + Parmesan, and top with herbs.
🔥 Pro Tips
Creamier vibe: Stir a splash of cream or milk into the pot at the end.
Veggie boost: Add spinach, zucchini, or mushrooms with the tomatoes.
Make it veg: Swap meat for mushrooms + lentils and use veggie broth.
Meal prep hack: Cook pasta separately if you’re storing leftovers (so it doesn’t soak up all the broth).
Want a spicy version? Or a slow-cooker / Instant Pot version?
