Lasagna Soup
A heartwarming dish that combines the beloved flavors of traditional lasagna into a comforting and easy-to-make soup, perfect for chilly nights or busy weeknights.
Ingredients
For the soup base
- 1 tbsp olive oil Adds a rich, fruity flavor.
- 1 lb lean ground beef A savory and satisfying protein.
- 1 medium yellow onion, diced Brings sweetness and aroma.
- 4 cloves garlic, minced Infuses the dish with flavor.
- 2 tbsp tomato paste Adds depth of flavor.
- 1 can (28 oz) crushed tomatoes Provides a tangy tomato backdrop.
- 1 can (14.5 oz) diced tomatoes, undrained Contributes texture and flavor.
- 5 cups low-sodium chicken broth Brings the soup together.
- 2 tsp Italian seasoning Elevates the taste.
- 1/2 tsp kosher salt, plus more to taste Balances and enhances flavors.
- 1/4 tsp black pepper Adds warmth and depth.
- 8 oz lasagna noodles, broken Adds heartiness to the soup.
For the cheese topping
- 1 cup whole-milk ricotta cheese Creamy and slightly sweet.
- 1 cup shredded mozzarella cheese Melts into gooey goodness.
- 1/3 cup grated parmesan cheese Enhances overall flavor.
- 2 tbsp chopped fresh parsley Adds freshness and color.
For garnishing
- Fresh basil leaves Aromatic for serving.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Add the lean ground beef and cook for about 6-7 minutes until browned. Drain excess fat if needed.
- Incorporate the diced onion and cook for about 3-4 minutes until softened.
- Stir in minced garlic and tomato paste, cooking together for just 1 minute.
Cooking
- Add the crushed tomatoes, diced tomatoes, and chicken broth to the pot.
- Season with Italian seasoning, kosher salt, and black pepper. Bring mixture to a boil, then reduce to a simmer for about 10 minutes.
- Stir in broken lasagna noodles and let simmer for another 10-12 minutes, stirring often.
- In a small bowl, combine ricotta, mozzarella, parmesan, and parsley for the cheese topping.
Serving
- Ladle the soup into bowls and top with the creamy cheese mixture and fresh basil leaves. Let the cheese soften before stirring it into the soup.
Notes
This soup can be meal prepped and stored in the refrigerator for up to 3 days. It also freezes well without the cheese topping for up to 3 months.