Perfect Lasagna Soup
This Lasagna Soup recipe delivers all the comforting flavors of lasagna in a quick and easy soup form. It's perfect for weeknight dinners and offers a customizable way to enjoy a classic dish without the fuss of layering and baking.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
- Small bowl
- Ladle
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced optional
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into smaller pieces
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Extra Parmesan cheese optional, for topping
- Fresh basil leaves optional, for topping
- Sour cream or Greek yogurt optional, for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the diced onion and bell pepper (if using) to the pot and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine.
- Add the dried oregano, basil, thyme, and red pepper flakes (if using). Season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15 minutes.
- Increase the heat back to medium and bring the soup to a gentle boil.
- Add the broken lasagna noodles to the pot. Stir well to prevent them from sticking together.
- Cook until the noodles are tender, about 8-10 minutes. Be sure to check them frequently and stir occasionally to prevent sticking.
- While the noodles are cooking, prepare the ricotta cheese mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and chopped parsley. Mix well.
- Ladle the soup into bowls.
- Top each bowl with a spoonful of the ricotta cheese mixture and any desired toppings, such as extra Parmesan cheese or fresh basil.
- Serve immediately and enjoy!
Notes
For a richer flavor, brown the beef with a tablespoon of tomato paste. Add a splash of red wine while sautéing the vegetables. To make the soup creamier, stir in a splash of heavy cream or half-and-half right before serving. Diced carrots, celery, or zucchini can be added to the pot along with the onions and bell peppers. This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. It can also be made in a slow cooker.