Lasagna Soup
Lasagna Soup combines the hearty flavors of classic lasagna—melty cheese, rich tomato, and savory ground meat—into a comforting, brothy dish. It uses stovetop simmering, browning, and cheese melting to create a warm, bubbly final presentation with a satisfying, gooey topping.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
Ingredients
- 1 lb ground beef lean preferred
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 28 oz canned tomatoes diced or crushed, San Marzano preferred
- 4 cups beef broth or vegetable broth
- 1.5 cups small pasta shapes ditalini or broken lasagna noodles
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 2 tablespoons olive oil
- to taste salt and pepper for seasoning
- a few fresh basil leaves fresh basil chopped, optional for garnish
Instructions
- Heat olive oil in your large pot over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with your spoon, until deeply browned and caramelized, about 7-8 minutes. Drain excess fat if needed.
- Add the chopped onion and minced garlic to the pot. Cook, stirring frequently, until fragrant and translucent, about 2-3 minutes. The mixture will smell rich and look slightly softened.
- Pour in the canned tomatoes along with their juice and the beef broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
- Let the soup simmer gently for about 15 minutes, allowing the flavors to meld and the broth to develop depth. The mixture will be bubbling softly and smell deeply savory.
- Add the small pasta shapes to the simmering soup. Cook until al dente, usually 8-10 minutes, stirring occasionally to prevent sticking. The pasta will swell and soak up the flavorful broth.
- While the pasta cooks, grate the mozzarella and Parmesan cheeses. The cheese should be fluffy and fragrant.
- Once the pasta is tender and the soup looks thickened slightly, ladle the hot soup into bowls. Sprinkle the shredded cheese generously over each serving.
- Cover each bowl with a lid or foil for about 2 minutes to let the cheese melt and bubble into the hot broth, creating a gooey, bubbly crust on top.
- Garnish with fresh chopped basil or herbs if desired, adding a burst of freshness and color. Serve hot with crusty bread or your favorite side.