Ingredients
- Ground beef or Italian sausage: 1 pound
- Olive oil: 1 tablespoon
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Diced tomatoes: 28 ounces
- Tomato sauce: 15 ounces
- Chicken or beef broth: 6 cups
- Lasagna noodles, broken into pieces: 6 ounces
Instructions
- Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain any excess grease.
- Step 2: Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
- Step 3: Stir in diced tomatoes, tomato sauce, and chicken or beef broth. Bring the mixture to a simmer.
- Step 4: Add the broken lasagna noodles to the soup. Simmer for 15-20 minutes, or until the noodles are cooked through and tender. Stir occasionally to prevent sticking.
- Step 5: Season with salt, pepper, and Italian seasoning to taste. You can also add a pinch of red pepper flakes for a little heat. Serve hot, topped with ricotta cheese and fresh parsley if desired.
Notes
- Leftover lasagna soup stores beautifully in the fridge for up to 4 days – the flavors meld together even more!
- For the best reheating experience, add a splash of broth when warming up the soup to prevent the noodles from drying out.
- Serve with a dollop of ricotta cheese and a sprinkle of fresh basil for a bright and creamy finish, enhancing the Italian flavors.
- Don't be shy with the Italian seasoning – a generous pinch really elevates the soup's cozy, comforting aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American