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Lasagna Soup

Lasagna soup combines the comforting flavors of traditional lasagna into a hearty, tomato-based broth with tender pasta and melted cheese. The dish is prepared by simmering ingredients in a single pot until flavors meld and the pasta is cooked to a al dente texture, resulting in a rich and satisfying bowl of soup with bubbling cheese on top.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can (28 oz) crushed tomatoes unsalted or low-sodium preferred
  • 4 cups vegetable or chicken broth
  • 8 oz small pasta shells or ditalini uncooked
  • 1 cup ricotta cheese optional but recommended for creaminess
  • 1 cup mozzarella cheese shredded
  • 1/4 cup parmesan cheese grated
  • 1 teaspoon dried basil or Italian seasoning
  • to taste salt and pepper for seasoning

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula

Method
 

  1. Heat a large pot over medium heat and add olive oil. Once shimmering, add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
  4. Add the uncooked pasta to the boiling soup, stirring to prevent sticking. Reduce heat to simmer and cook until the pasta is al dente, about 8-10 minutes.
  6. Add dried basil, salt, and pepper to taste, stirring well to season the soup evenly.
  8. Give the soup a final taste test and adjust seasonings if needed before serving hot, garnished with extra cheese or fresh herbs if desired.