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Creamy Lasagna Soup with Pasta and Cheese

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All the flavors of classic lasagna transformed into a cozy, one-pot soup — rich tomato broth, hearty meat, tender noodles, and a cheesy ricotta topping.

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 lb ground beef or Italian sausage

  • 1 yellow onion, diced

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 tsp Italian seasoning

  • 1/4 tsp red pepper flakes (optional)

  • Salt and pepper, to taste

  • 1 (28 oz) can crushed tomatoes

  • 4 cups beef or chicken broth

  • 8–10 lasagna noodles, broken into pieces

  • 2 cups baby spinach (optional)

Cheese Topping:

  • 1 cup ricotta cheese

  • 1/2 cup shredded mozzarella

  • 1/4 cup grated parmesan

  • Salt and pepper

Instructions

  • Heat olive oil. Sauté onion and garlic, then brown the meat.

  • Stir in tomato paste, seasoning, and spices. Cook 1 minute.

  • Add crushed tomatoes and broth. Bring to a simmer.

  • Add pasta. Cook until tender, about 10–12 minutes. Stir in spinach if using.

  • Mix ricotta, mozzarella, and parmesan in a small bowl.

  • Ladle soup into bowls and top with cheese mixture. Garnish with basil.

Notes

Best eaten fresh, but leftovers keep well. Cook pasta separately for storage or freezing.

Find it online: https://dryrecipes.com/creamy-lasagna-soup-with-pasta-and-cheese/