Directions
Cook the Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain excess fat.
Add Vegetables: Add the diced onion and red bell pepper to the pot. Sauté until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for another minute.
Add Tomatoes and Broth: Stir in the diced tomatoes, tomato sauce, beef broth, and water. Add the dried basil, oregano, Italian seasoning, salt, and pepper. Bring to a boil.
Simmer: Reduce the heat and let the soup simmer for about 20 minutes to allow the flavors to meld.
Cook the Noodles: Add the broken lasagna noodles to the pot and cook until al dente, about 10 minutes.
Cheese Mixture: In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.
Serve: Ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil if desired. Serve hot and enjoy!
Kitchen Equipment Needed
Large pot or Dutch oven
Wooden spoon or spatula
Knife and cutting board
Measuring cups and spoons
Small mixing bowl
Notes and Tips
Noodle Cooking Tip: Break the lasagna noodles into smaller pieces before adding them to the soup to ensure even cooking.
Cheese Topping: For a creamier texture, stir some of the cheese mixture directly into the soup just before serving.
Season to Taste: Adjust the seasonings according to your taste preferences. A pinch of red pepper flakes can add a nice heat.
Recipe Variations
Vegetarian Version: Substitute the ground beef with a plant-based protein or additional vegetables like zucchini and mushrooms.
Spicy Twist: Add a chopped jalapeño or a pinch of cayenne pepper for a spicy kick.
Creamy Option: Stir in a splash of heavy cream or half-and-half for a richer, creamier soup.
Storing Leftovers
Store any leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat until warmed through. If the soup has thickened too much, add a bit of broth or water to reach your desired consistency.
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