🍲 Lasagna Soup
Lasagna soup is a deconstructed version of classic lasagna—all the same flavors (tomato, meat, cheese, herbs, pasta) but cooked in a comforting soup form instead of layers.
🧾 Ingredients
- 250–500g ground beef or chicken
- 1 onion (chopped)
- 2–3 cloves garlic (minced)
- 3 cups tomato sauce or crushed tomatoes
- 4 cups chicken or beef broth
- 1–2 tsp Italian seasoning (or oregano + basil)
- Salt and black pepper to taste
- 200g pasta (broken lasagna sheets, penne, or fusilli)
🧀 Cheese topping
- Ricotta or cream cheese (or thick yogurt as substitute)
- Mozzarella cheese (shredded)
- Parmesan (optional)
👨🍳 How to Make It
1. Cook meat base
- In a pot, sauté onion and garlic
- Add ground meat and cook until browned
- Drain excess fat if needed
2. Build the soup
- Add tomato sauce and broth
- Stir in Italian seasoning, salt, and pepper
- Simmer for 10–15 minutes
3. Add pasta
- Add broken lasagna sheets or pasta
- Cook until tender (8–12 minutes depending on type)
4. Cheese finish
- In a bowl, mix ricotta (or cream cheese) with a pinch of salt
- Serve soup hot, topped with:
- Ricotta dollop
- Mozzarella
- Parmesan (optional)
🍽️ Result
- Thick, rich tomato broth
- Savory meat flavor
- Creamy cheese melt on top
- Pasta that mimics lasagna layers
🧠 Tips
- Don’t overcook pasta—it will absorb broth
- Add a splash of water if it becomes too thick
- For extra flavor, add chili flakes or garlic powder
🍞 Serving Ideas
- With garlic bread
- With a simple green salad
- As a full dinner bowl
If you want, I can also give you a vegetarian lasagna soup, a low-calorie fitness version, or a one-pot 20-minute quick version.
