Creamy Lasagna Soup
Creamy Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon avocado oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/4 teaspoon red chili flakes, as needed
- 24 ounces marinara sauce, 1 jar
- 3 cups beef broth, or chicken broth
- 1/2 box lasagna sheets, broken into pieces
- 1/2 cup heavy cream
- 1 cup fresh spinach, optional
- 2 tablespoons fresh parsley, chopped, optional
- 2 tablespoons fresh basil, chopped, optional
For the Cheese Topping
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh herbs, chopped (e.g., parsley, basil), optional
- 1/8 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 2 tablespoons Parmesan cheese, grated, extra for topping
- 1 tablespoon fresh herbs, chopped, for garnish
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the diced yellow onion and cook for 3 to 5 minutes, stirring occasionally, until it has softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 2
Add the ground beef to the pot. Break it up with a spoon and cook for about 5 minutes, or until it is fully browned and cooked through. Drain any excess fat if necessary.
⏱️ 5 min
- 3
Stir in the tomato paste, Italian seasoning, salt, black pepper, and red chili flakes. Mix well to combine all the ingredients. Pour in the marinara sauce and beef broth, then add the broken lasagna sheets. Stir thoroughly to ensure the pasta is submerged.
⏱️ 3 min
- 4
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the lasagna pasta is tender. Stir occasionally to prevent the pasta from sticking.
⏱️ 20 min
- 5
While the soup is simmering, prepare the cheese topping. In a small bowl, combine the ricotta cheese, 1/4 cup grated Parmesan cheese, and any optional fresh herbs. Season with salt and black pepper to taste, and mix well.
⏱️ 5 min
- 6
Once the pasta in the soup is tender, stir in the heavy cream. If desired, add fresh spinach, parsley, or basil at this stage and cook until wilted (about 1-2 minutes).
⏱️ 2 min
- 7
Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of the prepared cheese mixture, a sprinkle of extra grated Parmesan cheese, and a garnish of fresh herbs.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lasagna Soup
For the Soup Base
- 1 tablespoon avocado oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 pound ground beef
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1/4 teaspoon red chili flakes, as needed
- 24 ounces marinara sauce, 1 jar
- 3 cups beef broth, or chicken broth
- 1/2 box lasagna sheets, broken into pieces
- 1/2 cup heavy cream
- 1 cup fresh spinach, optional
- 2 tablespoons fresh parsley, chopped, optional
- 2 tablespoons fresh basil, chopped, optional
For the Cheese Topping
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh herbs, chopped (e.g., parsley, basil), optional
- 1/8 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 2 tablespoons Parmesan cheese, grated, extra for topping
- 1 tablespoon fresh herbs, chopped, for garnish
Instructions
- 1
Heat the avocado oil in a large pot or Dutch oven over medium-high heat. Add the diced yellow onion and cook for 3 to 5 minutes, stirring occasionally, until it has softened and become translucent. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 2
Add the ground beef to the pot. Break it up with a spoon and cook for about 5 minutes, or until it is fully browned and cooked through. Drain any excess fat if necessary.
⏱️ 5 min - 3
Stir in the tomato paste, Italian seasoning, salt, black pepper, and red chili flakes. Mix well to combine all the ingredients. Pour in the marinara sauce and beef broth, then add the broken lasagna sheets. Stir thoroughly to ensure the pasta is submerged.
⏱️ 3 min - 4
Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the lasagna pasta is tender. Stir occasionally to prevent the pasta from sticking.
⏱️ 20 min - 5
While the soup is simmering, prepare the cheese topping. In a small bowl, combine the ricotta cheese, 1/4 cup grated Parmesan cheese, and any optional fresh herbs. Season with salt and black pepper to taste, and mix well.
⏱️ 5 min - 6
Once the pasta in the soup is tender, stir in the heavy cream. If desired, add fresh spinach, parsley, or basil at this stage and cook until wilted (about 1-2 minutes).
⏱️ 2 min - 7
Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of the prepared cheese mixture, a sprinkle of extra grated Parmesan cheese, and a garnish of fresh herbs.
⏱️ 2 min