Description
This hearty Lasagna Soup recipe combines the classic flavors of traditional lasagna in a comforting, easy-to-make soup form. Ground beef, Italian herbs, tomatoes, and gooey mozzarella cheese meld together in a savory broth with tender pasta, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Seasonings
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
Tomato Base and Broth
- 1 can (14 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 4 cups beef broth
Pasta and Cheese
- 1 cup uncooked pasta
- 1 cup shredded mozzarella cheese
Garnish
- Fresh basil, chopped
Instructions
- Brown the beef: In a large pot over medium heat, cook the ground beef until browned, breaking it apart as it cooks to ensure even browning.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot with the beef and cook until the onion is softened and translucent, enhancing the soup’s flavor base.
- Add seasonings and liquids: Stir in Italian seasoning, salt, and black pepper. Then pour in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a gentle simmer.
- Cook the pasta: Add the uncooked pasta directly into the simmering soup. Cook according to the pasta package instructions until tender but not mushy.
- Serve with cheese and basil: Ladle the hot soup into bowls, topping each serving with shredded mozzarella cheese and freshly chopped basil for a burst of flavor and color.
Notes
- You can use any short pasta like elbow macaroni, small shells, or ditalini for best results.
- For a lighter version, substitute ground turkey or chicken for the beef.
- Leftover soup keeps well refrigerated for 3 days and can be reheated on the stovetop.
- Adjust seasoning to taste, especially if using low-sodium broth.
- Adding a splash of heavy cream or mascarpone cheese at the end adds richness if desired.
