Lasagna Soup
A comforting lasagna soup that brings all the flavors of traditional lasagna into a hearty bowl, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb ground beef Use lean beef for a healthier option.
- 1 medium onion, chopped Add more onions for extra flavor.
- 3 cloves garlic, minced Fresh garlic is preferable.
- 2 cups beef broth Can substitute with vegetable broth for a lighter version.
- 15 oz crushed tomatoes, canned
- 2 cups tomato sauce
- 2 tsp Italian seasoning Fresh herbs can enhance the flavor.
- 8 oz lasagna noodles, broken into pieces Any pasta shape can be used.
- 1 cup ricotta cheese For creamier texture, add more ricotta.
- 1 cup shredded mozzarella cheese For topping.
- to taste Salt and pepper Adjust based on preference.
- for garnish Fresh basil Can substitute with parsley if desired.
Instructions
Preparation
- In the Instant Pot or a large pot over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink. Drain excess fat.
- Stir in the beef broth, crushed tomatoes, tomato sauce, Italian seasoning, and lasagna noodles.
- If using an Instant Pot, seal and cook on high pressure for 8 minutes. If using a stove, simmer until noodles are tender, about 10-12 minutes.
- Stir in the ricotta cheese and season with salt and pepper.
Serving
- Ladle the soup into bowls and sprinkle generously with shredded mozzarella cheese. Add fresh basil on top for a pop of color and flavor.
Notes
If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To freeze, place it in freezer-safe containers, leaving some space for expansion, and it will last for about 2-3 months.