This lasagna soup is brought to life with tangy sun-dried tomatoes, fresh basil, and a dollop of herbed lemon ricotta that makes this dish something special!
Lasagne is an Italian classic and a comfort food for many of us. This recipe is a simple yet flavorful twist on the original with the cozy vibes of lasagna with a light, refreshing finish.
The oozing, heavy mozzarella is substituted for a lighter, lemony ricotta to give this version a lighter finish than the original pasta dish.
The body of the soup itself is jazzed up with sundried tomatoes and fresh basil, which are familiar Italian ingredients but more unusual to find in a lasagna.
All these aspects culminate in a soup you’ll crave regularly as the weather gets colder.
Why you will love this Lasagna Soup recipe…
Sun-Dried Tomato and Basil Lasagna Soup with Herby Lemon Ricotta
Equipment
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can(28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- ½ cup sun-dried tomatoes (oil-packed or rehydrated if dry) chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- ½ cup fresh basil leaves, roughly chopped
- Salt and pepper, to taste
For the herby lemon ricotta:
- 1 cup ricotta cheese
- 2 tbsp fresh parsley,
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
Ingredients
- Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks (about 6-8 minutes). Add the diced onion and garlic, and sauté until softened and fragrant, for about 3 minutes.
- Stir in the crushed tomatoes, broth, sun-dried tomatoes, oregano, dried basil, and red pepper flakes. Bring the mixture to a boil, then reduce to a simmer. Let it cook for 10 minutes to meld the flavors.
- Break the lasagna noodles into large, bite-sized pieces and add them directly to the soup. Continue to simmer until the noodles are al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- While the soup simmers, make the ricotta topping. In a small bowl, combine ricotta, fresh parsley, lemon zest, lemon juice, salt, and pepper. Set aside.
- Once the noodles are cooked, stir in the fresh basil and season with salt and pepper to taste. If the soup gets too thick, add a little more broth to reach your desired consistency.
- Ladle the soup into bowls and top each serving with a generous dollop of herby lemon ricotta. Garnish with extra basil and a drizzle of olive oil, if desired.
Nutrition
Serving Suggestions
The best way to serve this soup is with crusty bread or a simple green salad. Here are some sides that would work beautifully alongside this soup:
🧑🍳 Expert Tips
Storage Suggestions
Lasagna Soup FAQs
What is the difference between lasagne and lasagna?
Although many people use these terms interchangeably, they are slightly different. Lasagne is actually the plural of lasagna.
How to thaw lasagna soup?
The best way to thaw lasagna soup is in the fridge overnight. To allow it to come to room temperature, bring the soup out onto the counter thirty minutes before reheating.
What is lasagna made of?
Traditional lasagne is made from layers of lasagne noodles, ragu, cheese like mozzarella and parmesan, and bechamel sauce. This recipe removes the bechamel and mozzarella and replaces the creaminess with the ricotta topping.
