Viral Lasagna Soup with Ricotta Balls
Viral Lasagna Soup with Ricotta Balls
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 cups chicken stock, low sodium
- 1/2 cup heavy cream
- 6 lasagna noodles, wavy-edged, broken into 2-inch pieces
- 1/4 cup fresh basil leaves, ripped
For the Ricotta Balls
- 15 ounces ricotta cheese, whole milk
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Heat the olive oil in a 7-quart Dutch oven or large pot over medium-high heat. Add the ground beef and chopped onion. Season with kosher salt and black pepper.
⏱️ 2 min
- 2
Brown the beef, breaking it up with a spoon as it cooks, until no pink remains. Drain any excess fat.
⏱️ 8 min
- 3
Create a well in the center of the pot. Add the minced garlic and tomato paste to the well and sauté for 1 minute until fragrant.
⏱️ 1 min
- 4
Stir the garlic and tomato paste into the beef mixture. Sprinkle in the dried basil, dried oregano, dried parsley, Italian seasoning, and crushed red pepper flakes. Stir thoroughly to combine.
⏱️ 2 min
- 5
Pour in the canned crushed tomatoes. Add the chicken stock, using some to rinse out the crushed tomato can to get all the tomato goodness. Stir in the heavy cream.
⏱️ 3 min
- 6
Bring the soup to a boil, then reduce heat to a simmer and cover. Let it simmer gently while you prepare the noodles and cheese mixture.
⏱️ 5 min
- 7
While the soup simmers, prepare the ricotta balls: In a separate medium bowl, combine the ricotta cheese, shredded mozzarella cheese, chopped fresh parsley, and grated Parmesan cheese. Mix until well combined.
⏱️ 10 min
- 8
Once the soup is simmering, break the lasagna noodles into 2-inch pieces and add them to the pot. Stir in the ripped fresh basil leaves. Continue to simmer, stirring occasionally, until the noodles are tender.
⏱️ 12 min
- 9
Turn off the heat. Using your hands, roll small balls (about 1-inch in diameter) from the prepared cheese mixture. Gently drop these ricotta balls onto the hot soup. The residual heat will soften them.
⏱️ 5 min
- 10
Ladle the lasagna soup into bowls, ensuring each serving gets some of the delicious ricotta balls. Serve immediately and enjoy the cheesy goodness!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Lasagna Soup with Ricotta Balls
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces crushed tomatoes, canned
- 2 cups chicken stock, low sodium
- 1/2 cup heavy cream
- 6 lasagna noodles, wavy-edged, broken into 2-inch pieces
- 1/4 cup fresh basil leaves, ripped
For the Ricotta Balls
- 15 ounces ricotta cheese, whole milk
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- 1
Heat the olive oil in a 7-quart Dutch oven or large pot over medium-high heat. Add the ground beef and chopped onion. Season with kosher salt and black pepper.
⏱️ 2 min - 2
Brown the beef, breaking it up with a spoon as it cooks, until no pink remains. Drain any excess fat.
⏱️ 8 min - 3
Create a well in the center of the pot. Add the minced garlic and tomato paste to the well and sauté for 1 minute until fragrant.
⏱️ 1 min - 4
Stir the garlic and tomato paste into the beef mixture. Sprinkle in the dried basil, dried oregano, dried parsley, Italian seasoning, and crushed red pepper flakes. Stir thoroughly to combine.
⏱️ 2 min - 5
Pour in the canned crushed tomatoes. Add the chicken stock, using some to rinse out the crushed tomato can to get all the tomato goodness. Stir in the heavy cream.
⏱️ 3 min - 6
Bring the soup to a boil, then reduce heat to a simmer and cover. Let it simmer gently while you prepare the noodles and cheese mixture.
⏱️ 5 min - 7
While the soup simmers, prepare the ricotta balls: In a separate medium bowl, combine the ricotta cheese, shredded mozzarella cheese, chopped fresh parsley, and grated Parmesan cheese. Mix until well combined.
⏱️ 10 min - 8
Once the soup is simmering, break the lasagna noodles into 2-inch pieces and add them to the pot. Stir in the ripped fresh basil leaves. Continue to simmer, stirring occasionally, until the noodles are tender.
⏱️ 12 min - 9
Turn off the heat. Using your hands, roll small balls (about 1-inch in diameter) from the prepared cheese mixture. Gently drop these ricotta balls onto the hot soup. The residual heat will soften them.
⏱️ 5 min - 10
Ladle the lasagna soup into bowls, ensuring each serving gets some of the delicious ricotta balls. Serve immediately and enjoy the cheesy goodness!
⏱️ 2 min