Print

Lasagna Soup Recipe

Lasagna Soup Recipe
Print Recipe

★★★★★

4.8 from 17 reviews

A comforting and hearty Lasagna Soup that combines all the classic flavors of traditional lasagna in a warm, comforting bowl. This recipe features a creamy ricotta topping, perfectly seasoned ground beef, tender lasagna noodles, and a rich tomato-based broth with herbs and a touch of cream, making it a cozy one-pot meal perfect for any day.

Ingredients

Scale

Ricotta Filling

  • 1 1/2 cup whole milk ricotta
  • 1/3 cup grated parmesan
  • Black pepper, to taste
  • Salt, to taste
  • Dash of nutmeg

Lasagna Soup

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 pound 90/10 ground beef
  • 1 1/2 teaspoon Italian seasoning
  • 1 1/2 teaspoon paprika
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, adjust to taste
  • 24 ounce jar marinara sauce
  • 1/2 cup heavy cream
  • 4 cups beef broth
  • 12 ounces lasagna sheets, broken into pieces
  • 2 tablespoons parsley, finely chopped
  • 1/4 to 1/3 cup freshly grated parmesan
  • 2 tablespoons basil, chopped
  • 1/3 cup shredded mozzarella, more to taste

Instructions

  1. Make the Ricotta Topping: In a small bowl, combine whole milk ricotta, grated parmesan, black pepper, salt, and a dash of nutmeg. Mix until smooth and creamy. Set aside to allow flavors to meld while you prepare the soup.
  2. Sauté Aromatics and Brown the Beef: In a large pot over medium-high heat, heat olive oil and unsalted butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant. Add ground beef and cook, breaking it up with a spoon, until fully browned.
  3. Season the Meat: Sprinkle Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt over the browned beef. Stir thoroughly to evenly distribute the spices and deepen the flavor.
  4. Add Liquids and Marinara: Pour in the marinara sauce, heavy cream, and beef broth. Stir the mixture well and bring it to a gentle boil, ensuring all ingredients are well combined.
  5. Cook the Pasta: Add the broken lasagna sheets into the boiling soup. Simmer for 14 to 16 minutes, or until the noodles are tender and fully cooked, stirring occasionally to prevent sticking.
  6. Finish with Herbs and Cheese: Stir in chopped basil, parsley, shredded mozzarella, and grated parmesan. Allow the cheese to melt slightly into the hot soup for added richness.
  7. Serve: Ladle the soup into bowls and top each serving with generous dollops of the prepared ricotta mixture. Serve warm and enjoy the comforting flavors of lasagna in soup form.

Notes

  • Use 90/10 ground beef for a good balance of flavor and lower fat content.
  • You can substitute whole milk ricotta with part-skim ricotta for a lighter version.
  • If you prefer a spicier soup, increase the red pepper flakes to your taste.
  • Make sure to break the lasagna sheets into bite-sized pieces before adding to the soup for easy eating.
  • Leftover soup keeps well in the refrigerator for up to 3 days and reheats nicely.
  • For a vegetarian version, omit the beef and use vegetable broth with extra vegetables.

Nutrition

Keywords: lasagna soup, Italian soup, easy soup recipe, ricotta topping, comforting meals, one pot soup

Find it online: https://lucabites.com/lasagna-soup-recipe/