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Hearty Cheesy Italian Lasagna Soup with Savory Herbs

Hearty Cheesy Italian Lasagna Soup with Savory Herbs Delight

This Hearty Cheesy Italian Lasagna Soup with Savory Herbs is a warm and comforting dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner Ideas
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive oil Adds rich flavor while sautéing veggies.
  • 1 medium Onion, diced Provides a subtle sweetness and depth.
  • 3 cloves Garlic, minced Infuses aromatic goodness into the soup.
  • 1 pound Ground beef or Italian sausage Offers a meaty, savory underpinning.
  • 28 oz Crushed tomatoes Forms the rich base of this comforting soup.
  • 4 cups Chicken or vegetable broth Helps create a robust and flavorful liquid.
  • 1 tablespoon Tomato paste Intensifies the tomato flavor in the soup.
  • 2 teaspoons Dried basil Imparts a classic Italian essence.
  • 1 teaspoon Dried oregano Enhances the flavor profile.
  • 1 teaspoon Dried thyme Adds a hint of earthiness.
  • ½ teaspoon Red pepper flakes A pinch of spice for those who love a kick!
  • Salt and pepper Taste to season.
For the Pasta and Cheese
  • 8 oz Uncooked lasagna noodles Broken into pieces.
  • 1 cup Ricotta cheese Ties everything together with its creamy texture.
  • 2 cups Shredded mozzarella cheese Melts beautifully for that gooey finish.
  • ½ cup Grated Parmesan cheese Adds a nutty richness that's irresistible.
  • Fresh basil leaves For garnish.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot or dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
  2. Add 3 cloves of minced garlic, stirring frequently for about 1 minute until fragrant.
  3. Increase the heat to medium-high and add 1 pound of ground beef or Italian sausage. Cook until browned, breaking it up for about 6-8 minutes.
  4. Stir in 1 can (28 oz) crushed tomatoes, 4 cups of broth, and 1 tablespoon of tomato paste. Mix well.
  5. Add 2 teaspoons of dried basil, 1 teaspoon of oregano, 1 teaspoon of thyme, and ½ teaspoon of red pepper flakes. Season with salt and pepper to taste.
  6. Once boiling, reduce the heat to low and let simmer for about 15 minutes.
  7. Stir in 8 ounces of broken lasagna noodles, ensuring they are fully submerged. Cook for an additional 10-12 minutes.
  8. Combine 1 cup ricotta cheese, 1 cup mozzarella, and ¼ cup Parmesan in a bowl until creamy.
  9. Ladle the soup into bowls and add a generous spoonful of the cheese mixture. Top with remaining cheeses.
  10. Garnish with fresh basil leaves. Drizzle with olive oil if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 200IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For an extra layer of flavor, consider adding a splash of red wine when incorporating the base ingredients.

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