The BEST Lasagna Soup

Scale

1 lb ground beef or Italian sausage (or a mix)

1 small onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

½ tsp red pepper flakes (optional)

1 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups chicken or beef broth

8–10 lasagna noodles, broken into pieces

1 cup heavy cream (or whole milk for lighter option)

Salt and pepper to taste

For the Cheese Topping:

1 cup ricotta cheese

1 cup shredded mozzarella

¼ cup grated Parmesan

Fresh basil or parsley for garnish

Brown the Meat: In a large pot, cook ground meat with onion until browned. Drain excess fat.

Add Garlic & Seasonings: Stir in garlic, tomato paste, Italian seasoning, and red pepper flakes. Cook 1–2 minutes.

Add Tomatoes & Broth: Pour in crushed tomatoes and broth. Bring to a boil.

Cook Pasta: Add broken lasagna noodles and simmer 12–15 minutes until pasta is tender.

Creamy Finish: Stir in heavy cream. Adjust seasoning with salt and pepper.

Cheesy Topping: Mix ricotta, mozzarella, and Parmesan.

Serve: Ladle soup into bowls and top with a generous spoonful of cheese mixture and fresh herbs.

Find it online: https://tastychow.com/the-best-lasagna-soup/

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