Description
Homestyle Lasagna Soup with Fresh Basil and Parmesan brings all the rich, comforting flavors of traditional lasagna into a hearty and satisfying soup. Loaded with pasta, ground meat, tomatoes, herbs, and a cheesy topping, it’s a cozy twist on a classic Italian dish.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it apart with a spoon.
- Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, salt, pepper, oregano, and red pepper flakes.
- Mix in tomato paste and cook for 1–2 minutes. Add crushed tomatoes and broth, stirring to combine.
- Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavor.
- Add broken lasagna noodles and cook for 10–12 minutes or until noodles are tender.
- Stir in half of the basil and adjust seasoning to taste.
- Ladle soup into bowls and top each with a spoonful of ricotta, a sprinkle of mozzarella, and grated Parmesan.
- Garnish with remaining fresh basil and serve hot.
Notes
- Use Italian sausage for added flavor or ground turkey for a lighter version.
- For a creamier soup, stir in a splash of cream before serving.
- Can be made ahead — store noodles separately to prevent over-softening.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg