Description
This easy Lasagna Soup recipe combines all the flavors of traditional lasagna in a comforting, hearty soup. Using ravioli and a rich tomato sauce base, it's a quick, satisfying meal perfect for busy weeknights.
Ingredients
Soup Ingredients
- 1 package ravioli (approximately 8 oz, any small pasta)
- 2 jars pasta sauce (about 24 oz each)
- 1 cup water
- 16 oz chopped tomatoes (fresh or canned, drained if canned)
- 1 chopped onion (optional)
- 2 tsp fresh basil leaves or 1 tbsp dried basil
- 1 pound ground beef or venison
- Salt and pepper to taste
Toppings
- Mozzarella cheese (for topping as desired)
Instructions
- Prepare the veggies. Dice the onions and tomatoes if using fresh. Chop the fresh basil into small pieces if preferred. If using dried basil, have it ready to add later.
- Brown the meat. In a large pot or Dutch oven, cook the ground beef or venison over medium heat until browned and fully cooked, breaking it apart as it cooks.
- Sauté vegetables. Add the diced onions, chopped tomatoes, and basil to the browned meat. Sauté on low heat for about 5 minutes until the onions soften and the flavors meld.
- Add liquids and pasta. Stir in the pasta sauce, water, and ravioli. Mix well to combine all ingredients.
- Simmer the soup. Bring the mixture to a gentle boil, then reduce heat and let it boil gently for 8-10 minutes, or until the ravioli is cooked through and tender.
- Serve. Ladle the soup into bowls and top with shredded mozzarella cheese as desired. Serve hot and enjoy your comforting lasagna soup!
Notes
- If fresh tomatoes are not available, canned tomatoes work well, but be sure to drain excess liquid to avoid thinning the soup too much.
- Venison can be substituted with ground beef or any preferred ground meat.
- Adjust the amount of basil to taste, adding more for a stronger herb flavor.
- Mozzarella cheese topping adds richness but can be omitted or substituted with a dairy-free cheese for those with dietary restrictions.
- For a vegetarian version, omit the ground meat and consider adding mushrooms or plant-based protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
