Hearty lasagne soup with tomato, tender pasta, and crisp Parmesan topping. Rich flavors and Italian comfort in each bowl.
# What You'll Need:
→ Meats
01 - 10.5 oz ground beef, or Italian sausage if preferred
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 14 oz canned crushed tomatoes
07 - 2 tablespoons tomato paste
→ Liquids
08 - 4 cups low-sodium beef or vegetable broth
09 - 1 2/3 cups water
→ Pasta
10 - 4 oz lasagne noodles, broken into bite-sized pieces
→ Dairy
11 - 1 cup ricotta cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese, for soup
14 - 2/3 cup grated Parmesan cheese, for crisps
→ Herbs & Spices
15 - 1 teaspoon dried oregano
16 - 1 teaspoon dried basil
17 - 1/2 teaspoon chili flakes, optional
18 - Salt and black pepper, to taste
19 - Fresh basil leaves, for garnish
# Step-by-Step Guide:
01 - Preheat the oven to 400°F and arrange a parchment-lined baking sheet.
02 - Spoon rounded tablespoons of grated Parmesan cheese (2/3 cup) onto the baking sheet and press into thin rounds. Bake 6–8 minutes until crisp and golden. Set aside to cool completely.
03 - Heat a splash of olive oil in a large soup pot over medium heat. Add onion, carrot, and celery; sauté for 5 minutes until vegetables are tender.
04 - Incorporate minced garlic and cook for 1 minute, stirring until aromatic.
05 - Add ground beef (or Italian sausage) to the pot, breaking apart with a wooden spoon. Cook until thoroughly browned, and remove excess fat if necessary.
06 - Stir in tomato paste, oregano, basil, and chili flakes. Sauté for 1 minute to bloom flavors.
07 - Pour in crushed tomatoes, broth, and water. Bring liquid to a gentle simmer.
08 - Stir in broken lasagne noodles. Simmer 12–15 minutes, allowing pasta to cook to al dente, stirring occasionally.
09 - Blend in ricotta, mozzarella, and Parmesan cheese until melted and the soup is creamy. Season soup with appropriate salt and black pepper.
10 - Ladle soup into bowls and crown each serving with a Parmesan crisp and fresh basil leaves.
