Lasagna Soup
Lasagna Soup
Ingredients
For the Soup
- 1 pound ground beef
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1 quart chicken stock
- 24 ounces marinara sauce, 1 jar
- 6 lasagna sheets, to 8 sheets, broken into smaller pieces
- 1/4 cup fresh basil, roughly torn
- 1/2 cup Italian-style shredded cheese, or shredded mozzarella
For the Ricotta Topping
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, shredded
Instructions
- 1
In a large pot or Dutch oven, add the ground beef. Cook over medium-high heat, breaking it apart with a spoon, until fully browned. Drain any excess grease.
⏱️ 8 min
- 2
Season the browned ground beef with salt, black pepper, and Italian seasoning, stirring to combine.
⏱️ 1 min
- 3
Pour in the chicken stock and marinara sauce. Stir well to combine all ingredients.
⏱️ 2 min
- 4
Increase heat to high and bring the soup mixture to a rolling boil.
⏱️ 5 min
- 5
While the soup is heating, prepare the ricotta topping. In a separate small bowl, combine the ricotta cheese and shredded Parmesan cheese. Mix until well combined and set aside.
⏱️ 3 min
- 6
Once the soup is boiling, add the broken lasagna sheets to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the lasagna noodles are tender.
⏱️ 12 min
- 7
Stir in the torn fresh basil and Italian-style shredded cheese (or mozzarella) until the cheese is melted and incorporated.
⏱️ 2 min
- 8
Ladle the hot lasagna soup into individual bowls. Top each serving with a generous scoop of the ricotta-Parmesan mixture before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
For the Soup
- 1 pound ground beef
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 teaspoon Italian seasoning, or to taste
- 1 quart chicken stock
- 24 ounces marinara sauce, 1 jar
- 6 lasagna sheets, to 8 sheets, broken into smaller pieces
- 1/4 cup fresh basil, roughly torn
- 1/2 cup Italian-style shredded cheese, or shredded mozzarella
For the Ricotta Topping
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese, shredded
Instructions
- 1
In a large pot or Dutch oven, add the ground beef. Cook over medium-high heat, breaking it apart with a spoon, until fully browned. Drain any excess grease.
⏱️ 8 min - 2
Season the browned ground beef with salt, black pepper, and Italian seasoning, stirring to combine.
⏱️ 1 min - 3
Pour in the chicken stock and marinara sauce. Stir well to combine all ingredients.
⏱️ 2 min - 4
Increase heat to high and bring the soup mixture to a rolling boil.
⏱️ 5 min - 5
While the soup is heating, prepare the ricotta topping. In a separate small bowl, combine the ricotta cheese and shredded Parmesan cheese. Mix until well combined and set aside.
⏱️ 3 min - 6
Once the soup is boiling, add the broken lasagna sheets to the pot. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the lasagna noodles are tender.
⏱️ 12 min - 7
Stir in the torn fresh basil and Italian-style shredded cheese (or mozzarella) until the cheese is melted and incorporated.
⏱️ 2 min - 8
Ladle the hot lasagna soup into individual bowls. Top each serving with a generous scoop of the ricotta-Parmesan mixture before serving.
⏱️ 2 min