Rich tomato lasagne soup with tender pasta, melty cheese, and golden Parmesan crisp topping brings classic Italian comfort.
# What You'll Need:
→ Meats
01 - 10.5 oz ground beef or Italian sausage, optional
→ 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, for garnish
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Spoon heaping tablespoons of Parmesan cheese (2/3 cup) onto the prepared baking sheet and flatten into thin rounds. Bake for 6 to 8 minutes until golden and crisp. Allow to cool completely before removing from the sheet.
03 - Heat a drizzle of olive oil in a large soup pot over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until vegetables have softened.
04 - Add minced garlic and cook for 1 minute until fragrant.
05 - Add ground beef or sausage to the pot. Cook until browned, breaking up meat with a spoon. Drain excess fat if necessary.
06 - Stir in tomato paste, dried oregano, dried basil, and chili flakes. Cook for 1 minute to blend flavors.
07 - Add canned crushed tomatoes, broth, and water. Bring the mixture to a gentle simmer.
08 - Add broken lasagne noodles and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente.
09 - Stir in ricotta, mozzarella, and Parmesan cheese until thoroughly melted and combined. Adjust seasoning with salt and black pepper as needed.
10 - Ladle soup into individual bowls. Top each with a Parmesan crisp and fresh basil for garnish.
