Hearty Lasagna Soup
Hearty Lasagna Soup
Ingredients
For the Soup Base
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 white onion, medium, chopped
- 3 garlic, cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 ounces tomato paste
- 4 cups chicken broth
- 24 ounces marinara sauce
- 6 lasagna sheets, dry, broken into 1-2 inch pieces
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
For the Ricotta Topping
- 15 ounces ricotta cheese, whole milk
- 1 teaspoon Italian seasoning
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup shredded Italian cheese blend, (e.g., mozzarella and provolone)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef (or a 50/50 mix of ground beef and Italian sausage, if desired) and cook, breaking it apart with a spoon, until browned. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 7 min
- 2
Carefully drain any excess grease from the pot. Add the chopped white onion to the pot with the browned meat and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min
- 3
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Pour in the chicken broth and marinara sauce, stirring to combine everything. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 4
Reduce the heat to medium-low. Add the broken lasagna sheets to the simmering soup, ensuring they are fully submerged. Stir occasionally to prevent sticking and cook until the noodles are al dente, about 10-12 minutes.
⏱️ 12 min
- 5
While the noodles are cooking, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, 1 teaspoon Italian seasoning, 1/4 cup chopped fresh basil, 1/2 cup shredded Italian cheese blend, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 5 min
- 6
Once the noodles are cooked, turn off the heat. Stir in the heavy cream and 1/4 cup freshly grated Parmesan cheese. Add a generous dollop (about 1/2 cup) of the prepared ricotta mixture into the soup and stir until well combined. Taste and adjust seasonings (salt, pepper) as needed.
⏱️ 5 min
- 7
Ladle the hot lasagna soup into bowls. Garnish each serving with an additional dollop of the ricotta mixture, a sprinkle of extra grated Parmesan cheese, and fresh chopped basil, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Lasagna Soup
Ingredients
For the Soup Base
- 1 pound ground beef, 80/20 lean
- 1 tablespoon olive oil
- 1 white onion, medium, chopped
- 3 garlic, cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 6 ounces tomato paste
- 4 cups chicken broth
- 24 ounces marinara sauce
- 6 lasagna sheets, dry, broken into 1-2 inch pieces
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, freshly grated, plus more for garnish
For the Ricotta Topping
- 15 ounces ricotta cheese, whole milk
- 1 teaspoon Italian seasoning
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup shredded Italian cheese blend, (e.g., mozzarella and provolone)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground beef (or a 50/50 mix of ground beef and Italian sausage, if desired) and cook, breaking it apart with a spoon, until browned. Season with 1 teaspoon Italian seasoning, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 7 min - 2
Carefully drain any excess grease from the pot. Add the chopped white onion to the pot with the browned meat and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 5 min - 3
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color. Pour in the chicken broth and marinara sauce, stirring to combine everything. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 4
Reduce the heat to medium-low. Add the broken lasagna sheets to the simmering soup, ensuring they are fully submerged. Stir occasionally to prevent sticking and cook until the noodles are al dente, about 10-12 minutes.
⏱️ 12 min - 5
While the noodles are cooking, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, 1 teaspoon Italian seasoning, 1/4 cup chopped fresh basil, 1/2 cup shredded Italian cheese blend, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
⏱️ 5 min - 6
Once the noodles are cooked, turn off the heat. Stir in the heavy cream and 1/4 cup freshly grated Parmesan cheese. Add a generous dollop (about 1/2 cup) of the prepared ricotta mixture into the soup and stir until well combined. Taste and adjust seasonings (salt, pepper) as needed.
⏱️ 5 min - 7
Ladle the hot lasagna soup into bowls. Garnish each serving with an additional dollop of the ricotta mixture, a sprinkle of extra grated Parmesan cheese, and fresh chopped basil, if desired. Serve immediately.
⏱️ 1 min