Description
A comforting and hearty Lasagna Soup that captures all the flavors of classic lasagna in a warm, easy-to-make soup form. Featuring ground beef, Italian seasonings, diced tomatoes, and broken lasagna noodles simmered to perfection, topped with a creamy ricotta and Parmesan cheese mixture for an authentic and satisfying meal.
Ingredients
Scale
Soup
- 1 pound lean ground beef (Italian sausage can be used)
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces)
Cheese Topping
- 8 ounces (1 cup) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
Instructions
- Brown the Meat and Aromatics: In a large Dutch oven or saucepan, brown the ground beef and diced onion over medium-high heat until the meat is no longer pink and the onion is soft. Add the minced garlic and cook for an additional 30 to 60 seconds until fragrant. Drain excess fat from the pan.
- Add Tomatoes and Broth: Stir in the undrained diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasoning. Bring the mixture to a boil.
- Cook the Noodles: Stir in the broken lasagna noodles. Reduce heat slightly and simmer for about 10 minutes or until the noodles are tender. Season with salt and pepper to taste.
- Prepare Cheese Topping: In a small bowl, mix together the ricotta cheese, grated Parmesan cheese, and salt until combined.
- Serve the Soup: Ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. Stir in the cheese topping before eating for a creamy, rich flavor.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat gently before serving.
Notes
- You can use any small shaped pasta as a substitute for lasagna noodles. About 2 1/2 cups of small pasta will work, but lasagna noodles provide the most authentic texture.
- If making ahead, boil the lasagna noodles separately and add them just before eating to prevent them from soaking up too much liquid. You can add extra beef broth to thin the soup if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
