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Lasagna Soup

Lasagna Soup combines the hearty flavors of traditional lasagna into a quick, comforting bowl of soup. It features a tomato-based broth infused with garlic and herbs, layered with melted cheese and al dente pasta, creating a creamy and flavorful dish with a rich, layered appearance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 4 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes or tomato puree
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 oz small pasta shells or tubes uncooked
  • 1 cup ricotta cheese optional for creaminess
  • 1 cup shredded mozzarella cheese for topping
  • 1/4 cup grated Parmesan cheese optional for added flavor
  • Salt and pepper to taste

Equipment

  • Large stockpot
  • Wooden spoon

Method
 

  1. Heat olive oil in a large stockpot over medium heat and add minced garlic, sautéing until fragrant and just beginning to turn golden, about 30 seconds.
  2. Pour in the crushed tomatoes and broth, stirring to combine. Add dried basil and oregano, then bring the mixture to a gentle simmer.
  3. Add the uncooked pasta to the simmering broth, stirring occasionally to prevent sticking. Cook until the pasta is al dente, about 8-10 minutes.
  4. Stir in the ricotta cheese gradually, mixing to incorporate it smoothly into the broth for added creaminess.
  5. Drop in shredded mozzarella and Parmesan cheeses, stirring gently until melted and the soup develops a rich, gooey consistency.
  6. Season with salt and pepper to taste, then let the soup simmer for another 2-3 minutes to combine flavors.
  7. Serve the hot lasagna soup in bowls, garnished with extra mozzarella or Parmesan if desired, and enjoy its comforting, cheesy appeal.

Notes

For a vegetarian version, use vegetable broth and omit the cheese or replace with plant-based cheese alternatives.