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To make a hearty lasagna soup, you need a few key ingredients. Here’s what you will use: - 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups beef broth - 2 teaspoons Italian seasoning - 1 teaspoon red pepper flakes (adjust for heat) - 8 oz lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves, for garnish - Salt and pepper to taste - 2 tablespoons olive oil These ingredients work together to build rich flavors. The ground meat gives depth, while tomatoes add sweetness and acidity. The cheese brings creaminess, making each bite comforting. You can customize your lasagna soup to match your taste. Consider adding: - Spinach or kale for extra greens - Mushrooms for an earthy bite - Bell peppers for crunch and sweetness - Zucchini for added veggies - Different cheeses like provolone or fontina Feel free to get creative! Each addition can change the flavor profile and make the soup your own. You will need some basic kitchen tools to make this soup: - A large pot or Dutch oven - A wooden spoon for stirring - A cutting board for prep - A sharp knife for chopping - Measuring cups and spoons for accuracy These tools help create a smooth cooking process. Make sure you have everything ready before you start for the best experience. For the full recipe, check out the details above. Gather all your ingredients before you start. This keeps the cooking smooth. Here’s what you need: - 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups beef broth - 2 teaspoons Italian seasoning - 1 teaspoon red pepper flakes (adjust for heat) - 8 oz lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - Fresh basil leaves, for garnish - Salt and pepper to taste - 2 tablespoons olive oil Make sure to chop the onion and mince the garlic. Break the lasagna noodles into smaller pieces. This helps them cook evenly. Now, let's cook! Start by heating olive oil in a large pot over medium heat. Add the diced onion and sauté until it turns translucent, about 5 minutes. Then, toss in the minced garlic. Cook for one more minute. The smell will be amazing! Next, add the ground beef or Italian sausage. Cook until it’s browned. Use a wooden spoon to break it apart. If there's extra fat, drain it. This keeps your soup light. After that, stir in the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, and salt and pepper. Bring this mixture to a simmer. Once it’s bubbling, add the broken lasagna noodles. Cook for about 10 to 12 minutes. The noodles should be tender. While the soup simmers, mix the ricotta cheese with a pinch of salt and pepper in a small bowl. This will be a tasty dollop for your soup. When the noodles are cooked, lower the heat. Stir in half of the mozzarella cheese, saving the rest for topping later. Serve the soup hot in bowls. Add a generous dollop of ricotta on top. Sprinkle the remaining mozzarella and grated Parmesan cheese over each bowl. For a nice touch, garnish with fresh basil leaves. You can also serve this soup with crusty bread on the side. Enjoy your flavorful comfort in a bowl! For the full recipe, check the details above. When making lasagna soup, a few mistakes can ruin your dish. First, don't skip browning the meat well. This step adds depth to your soup. Also, avoid using too much liquid. You want a thick soup, not a watery one. Lastly, don't forget to break the lasagna noodles into smaller pieces. This helps them cook evenly and fit well in each bowl. To boost the flavor of your lasagna soup, use fresh herbs like basil and oregano. Fresh herbs add brightness. You can also add a splash of red wine during cooking for richness. Don't hesitate to adjust red pepper flakes for heat. If you love garlic, add more minced garlic. Seasoning at each step helps layer the flavors. For the best presentation, serve your lasagna soup in deep bowls. Top each bowl with a generous dollop of ricotta cheese. Then sprinkle the remaining mozzarella and grated Parmesan on top. Don't forget the fresh basil leaves for garnish. Pair the soup with a piece of crusty bread. This adds a nice touch and makes it even more comforting. For more details, check the Full Recipe. {{image_2}} I love making a vegetarian version of lasagna soup. It’s just as hearty! You can swap the meat for vegetables like mushrooms, zucchini, or spinach. Start by sautéing the veggies in olive oil until soft. Then, follow the same steps in the Full Recipe. Use vegetable broth instead of beef broth for a rich taste. Add your favorite herbs for extra flavor. If you need a gluten-free option, you can easily adjust the recipe. Use gluten-free lasagna noodles. They cook well in the soup. Also, ensure your beef broth and canned tomatoes are gluten-free. The rest of the ingredients remain the same. You won’t miss the gluten; the soup stays tasty and filling! Want to make your lasagna soup even better? Add in some chopped kale or bell peppers for extra nutrition. You can also include beans for protein. For toppings, try a sprinkle of crushed red pepper for heat. A drizzle of olive oil can add a nice finish. Fresh herbs like parsley or oregano make great garnishes too! I love saving leftover lasagna soup! To store it, let it cool first. Then, pour it into an airtight container. It stays fresh for up to five days in the fridge. Make sure to seal the lid tightly to keep out air. This will help keep the flavors strong. Reheating is easy! You can use the stove or the microwave. If using the stove, pour the soup into a pot. Heat it over medium heat, stirring often. If using the microwave, place your soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring between each, until hot. You can freeze lasagna soup for future meals! First, let it cool completely. Then, scoop it into freezer-safe bags or containers. Leave some space at the top, as it will expand when frozen. Label the bags with the date. It will stay good for about three months in the freezer. To thaw, place it in the fridge overnight. Then, reheat as usual. For the full recipe, check out the Lasagna Soup section above. To make Lasagna Soup creamy, use more ricotta cheese. Mix it with a bit of cream or milk. This adds richness and smoothness. You can also stir in some cream cheese. It melts well and makes the soup nice and rich. If you want more flavor, add a touch of grated Parmesan. This will boost the creaminess and flavor in each bite. Yes, you can use other types of pasta! Small shapes like shells or elbows work well. They soak up the soup's flavor nicely. You can even use whole wheat or gluten-free pasta if you prefer. Just keep in mind that cooking times may differ. Check the package for the best cooking time. If you don’t have ricotta cheese, try cottage cheese. It has a similar texture and taste. You can blend it for a smoother consistency. Another option is cream cheese, which adds a rich flavor. Even mascarpone works if you have it on hand. Each choice brings a unique twist to your Lasagna Soup. For the full recipe, check out the details above. Lasagna soup is a fun, tasty dish that's easy to make. We covered the key ingredients, the cooking steps, and how to boost flavors. You have options for vegetarian and gluten-free versions too. Remember to store your leftovers properly to enjoy later. I hope you feel ready to try this recipe now! You’ll impress everyone with your delicious lasagna soup.

Lasagna Soup

Dive into the ultimate comfort food with this flavorful lasagna soup recipe! Enjoy the rich blend of hearty noodles, savory sauce, and cheesy goodness all in one bowl. Whether you're a fan of classic flavors or looking to switch it up with fun variations, this easy guide has you covered. Click through to discover step-by-step instructions, tips, and customizable options to make your lasagna soup truly unique. Let’s get cooking!
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Ingredients
  

1 lb ground beef or Italian sausage

1 medium onion, diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups beef broth

2 teaspoons Italian seasoning

1 teaspoon red pepper flakes (adjust for heat)

8 oz lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves, for garnish

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

    Add minced garlic and cook for an additional minute until fragrant.

      Add the ground beef or Italian sausage to the pot. Cook until browned and cooked through, breaking it apart with a wooden spoon. Drain excess fat if necessary.

        Stir in the crushed tomatoes, beef broth, Italian seasoning, red pepper flakes, and salt and pepper to taste. Bring the mixture to a simmer.

          Once it’s simmering, add the broken lasagna noodles to the pot. Cook for about 10-12 minutes, or until the noodles are tender.

            While the soup is simmering, in a small bowl, mix the ricotta cheese with a pinch of salt and pepper. This will be the dollop added to the soup.

              Once the noodles are cooked, reduce heat to low and stir in half of the mozzarella cheese (saving the other half for topping).

                Serve the soup hot in bowls, topping each with a generous dollop of the ricotta mixture and a sprinkle of the remaining mozzarella and grated Parmesan cheese.

                  Garnish with fresh basil leaves before serving.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6-8 servings

                      - Presentation Tips: Serve in deep bowls with a sprinkle of basil on top and additional Parmesan cheese if desired. A piece of crusty bread on the side is a great addition!