Creamy Lasagna Soup
Creamy Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 ounces lasagna noodles, broken into 1-inch pieces
For the Creamy Swirl and Garnish
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 2
Add diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 6 min
- 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 17 min
- 4
Add the broken lasagna noodles to the simmering soup. Increase heat to medium and cook, stirring occasionally, until the noodles are al dente, about 8-10 minutes. If the soup becomes too thick, add a splash more beef broth.
⏱️ 10 min
- 5
While the noodles are cooking, prepare the creamy swirl. In a small bowl, combine ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese. Mix well.
⏱️ 3 min
- 6
Ladle the hot soup into serving bowls. Dollop a spoonful of the creamy cheese mixture into each bowl and swirl gently with a spoon. Garnish with extra grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lasagna Soup
For the Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef, lean
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 6 ounces lasagna noodles, broken into 1-inch pieces
For the Creamy Swirl and Garnish
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 2
Add diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant.
⏱️ 6 min - 3
Stir in crushed tomatoes, tomato paste, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
⏱️ 17 min - 4
Add the broken lasagna noodles to the simmering soup. Increase heat to medium and cook, stirring occasionally, until the noodles are al dente, about 8-10 minutes. If the soup becomes too thick, add a splash more beef broth.
⏱️ 10 min - 5
While the noodles are cooking, prepare the creamy swirl. In a small bowl, combine ricotta cheese, grated Parmesan cheese, and shredded mozzarella cheese. Mix well.
⏱️ 3 min - 6
Ladle the hot soup into serving bowls. Dollop a spoonful of the creamy cheese mixture into each bowl and swirl gently with a spoon. Garnish with extra grated Parmesan cheese and fresh chopped parsley before serving.
⏱️ 3 min