Creamy Lasagna Soup with Ricotta
Creamy Lasagna Soup with Ricotta
Ingredients
For the Soup Base
- 1 pound ground beef, 90/10 or 93/7 lean-to-fat ratio
- 1 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 cup water
- 8 lasagna noodles, broken into pieces
- 1 cup frozen spinach
- 1/2 cup heavy cream
For Serving
- 1 cup ricotta cheese
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium heat. Cook until no pink remains, breaking it apart with a spoon. Drain any excess fat from the pot.
⏱️ 5 min
- 2
Add the diced yellow onion and minced garlic to the pot with the browned beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
⏱️ 3 min
- 3
Stir in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and ground pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min
- 4
Pour in the crushed tomatoes, chicken broth, and water. Add the tomato paste and stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Add the broken lasagna noodles to the simmering soup. Continue to simmer for 15 to 20 minutes, stirring occasionally to prevent the noodles from sticking, until the noodles are tender.
⏱️ 15 min
- 6
Stir in the frozen spinach and heavy cream. Allow the soup to simmer for an additional 2 to 3 minutes, or until the spinach is heated through and the soup is creamy.
⏱️ 3 min
- 7
Ladle the creamy lasagna soup into individual bowls. Top each serving with a generous dollop of ricotta cheese before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lasagna Soup with Ricotta
Ingredients
For the Soup Base
- 1 pound ground beef, 90/10 or 93/7 lean-to-fat ratio
- 1 yellow onion, medium, diced
- 4 garlic, cloves, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 can crushed tomatoes, 28 ounce
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 cup water
- 8 lasagna noodles, broken into pieces
- 1 cup frozen spinach
- 1/2 cup heavy cream
For Serving
- 1 cup ricotta cheese
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef over medium heat. Cook until no pink remains, breaking it apart with a spoon. Drain any excess fat from the pot.
⏱️ 5 min - 2
Add the diced yellow onion and minced garlic to the pot with the browned beef. Cook for 3 to 4 minutes, stirring occasionally, until the onion is softened and the garlic is fragrant.
⏱️ 3 min - 3
Stir in the garlic powder, onion powder, dried basil, dried oregano, kosher salt, and ground pepper. Cook for 1 minute, stirring constantly, to toast the spices.
⏱️ 1 min - 4
Pour in the crushed tomatoes, chicken broth, and water. Add the tomato paste and stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Add the broken lasagna noodles to the simmering soup. Continue to simmer for 15 to 20 minutes, stirring occasionally to prevent the noodles from sticking, until the noodles are tender.
⏱️ 15 min - 6
Stir in the frozen spinach and heavy cream. Allow the soup to simmer for an additional 2 to 3 minutes, or until the spinach is heated through and the soup is creamy.
⏱️ 3 min - 7
Ladle the creamy lasagna soup into individual bowls. Top each serving with a generous dollop of ricotta cheese before serving hot.
⏱️ 1 min