Soup with Lasagna 🧀

Olive oil should be heated in a big saucepan over medium heat. Crumble the ground meat or sausage and brown it in the pan.

Sauté the minced garlic and chopped onion for three to four minutes, or until aromatic and softened.

To make the soup base, step 2 is to combine the tomato paste, broth, diced tomatoes, and crushed tomatoes. Stir to combine.

Toss in the oregano, dry basil, salt, pepper, and red pepper flakes. Be sure to mix well.

Simmer the soup for 15 to 20 minutes, letting the flavors combine, after bringing it to a boil.

Step 3: Get the Noodles Cooked: Toss the broken lasagna noodles into the broth while it's cooking.

To get tender noodles, cook for 8 to 10 minutes. Be sure to stir every so while to avoid any sticking.

4. Get the Cheese Mixture Ready:

Get a small bowl and mix together the ricotta, mozzarella, Parmesan, and parsley.

If you want it more salty or peppery, add a pinch of each.

5. Divide the heated soup into serving dishes.

Pour a big spoonful of the cheese mixture into each bowl of soup and stir to combine.

6. Optional garnish:

Finish with a sprinkle of Parmesan or mozzarella.

For a visually appealing and aromatic finishing touch, garnish with fresh basil leaves.

Recommended Servings

For dipping, try it with garlic bread.

Accompany with a basic green salad dressed with vinaigrette.

It goes well with iced tea or red wine.

Hints for Storing

Refrigerate leftovers for up to three days if stored in an airtight container.

To return the soup's consistency, add a dash of broth when warming.

Arguments in Favor of This Recipe:

Easy Get Ready: Unlike classic lasagna, this one doesn't need baking or stacking.

Deliciously Flavorful: Layers of melted cheese above a herbed tomato soup.

Very adaptable: Pick the pasta form and protein that you want.

Whether you're making it for a family dinner or for meal prepping, this lasagna soup has everything you need. It's decadent, corny, and utterly fulfilling. Take pleasure in it! 🍘