Description

A comforting, incredibly easy, and supremely satisfying soup that takes all the classic flavors of lasagna – rich tomato, savory meat, creamy ricotta, and hearty pasta – and transforms them into a delightful, slurpable meal using the genius ‘Broken Pasta Method’ for minimal effort and maximum flavor.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef or Italian sausage (or plant-based ground for vegetarian)
1 medium yellow onion, chopped
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes, undrained
6 cups beef broth or vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
12 lasagna noodles, unbroken
1/2 cup heavy cream (optional, for a creamier soup)
Salt and freshly ground black pepper, to taste
For serving: 1 cup ricotta cheese
For serving: 1/2 cup grated Parmesan cheese
For serving: 1/4 cup fresh parsley or basil, chopped

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Instructions

**Brown the Meat:** Heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Add the ground beef or Italian sausage and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.
**Sauté Aromatics:** Add the chopped yellow onion to the pot with the browned meat. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
**Build the Broth:** Pour in the crushed tomatoes and diced tomatoes (with their liquid) into the pot. Add the beef or vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Stir everything together well.
**Simmer and Season:** Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15 minutes. This allows the flavors to meld and deepen. Taste the soup and season with salt and black pepper as needed.
**Add Lasagna Noodles:** While the soup is simmering, break the lasagna noodles into bite-sized pieces (about 1-2 inches long). Add the broken noodles directly to the simmering soup. Stir well to ensure the noodles are submerged in the liquid.
**Cook the Pasta:** Continue to simmer the soup, stirring occasionally to prevent the noodles from sticking, for 8-10 minutes, or until the lasagna noodles are al dente.
**Finish with Cream (Optional):** If you desire a creamier soup, stir in the heavy cream during the last few minutes of cooking.
**Serve:** Ladle the hot **Lasagna Noodle Soup** into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan cheese, and fresh chopped parsley or basil. Serve immediately.

Notes

For best results, use good quality crushed tomatoes and fresh herbs. Don’t overcook the noodles, as they will continue to soften in the hot soup. You can adjust the consistency by adding more broth if it becomes too thick.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 350
Sugar: 7g
Sodium: 750mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg