Lasagna Soup
Lasagna Soup
Ingredients
For the Soup
- 1 pound ground beef
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1/2 box lasagna noodles, broken into pieces
- 2 tablespoons tomato paste
- 28 ounces marinara sauce, 1 jar
- 32 ounces beef broth, 1 box
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Tony's Creole seasoning, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon Italian seasoning, or to taste
- 1/4 teaspoon oregano, dried
- 1/2 teaspoon adobo seasoning, or to taste
For the Ricotta Mixture
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the diced yellow onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
⏱️ 6 min
- 2
Increase the heat to medium. Add the ground beef to the pot. Season the beef with salt, black pepper, Tony's Creole seasoning, red pepper flakes, paprika, Italian seasoning, oregano, and adobo seasoning. Cook, breaking up the meat with a spoon, until browned. Drain any excess grease.
⏱️ 7 min
- 3
Stir in the tomato paste and cook for 3-4 minutes, stirring occasionally, allowing it to deepen in color.
⏱️ 4 min
- 4
Pour in the marinara sauce and bring to a simmer. Then, add the beef broth. Increase the heat to medium-high and bring the meat sauce to a boil.
⏱️ 5 min
- 5
Add the broken lasagna noodle pieces to the boiling soup. Stir well to ensure the noodles are submerged. Cover the pot and reduce heat to medium-low. Cook for 6-7 minutes, or until the noodles are al dente.
⏱️ 7 min
- 6
Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Add a second, smaller round of the same seasonings used earlier (salt, black pepper, Tony's Creole seasoning, red pepper flakes, paprika, Italian seasoning, oregano, and adobo seasoning) to taste. Mix thoroughly.
⏱️ 3 min
- 7
Stir in the fresh parsley and fresh basil. Cover the pot and let the soup simmer on low heat for another 5 minutes to allow the flavors to meld.
⏱️ 5 min
- 8
While the soup simmers, prepare the ricotta mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil. Mix until well combined.
⏱️ 3 min
- 9
Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture. Garnish with extra fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
For the Soup
- 1 pound ground beef
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 2 tablespoons butter
- 1/2 box lasagna noodles, broken into pieces
- 2 tablespoons tomato paste
- 28 ounces marinara sauce, 1 jar
- 32 ounces beef broth, 1 box
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Tony's Creole seasoning, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon paprika, or to taste
- 1/2 teaspoon Italian seasoning, or to taste
- 1/4 teaspoon oregano, dried
- 1/2 teaspoon adobo seasoning, or to taste
For the Ricotta Mixture
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions
- 1
In a large pot or Dutch oven, melt the butter over medium-low heat. Add the diced yellow onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
⏱️ 6 min - 2
Increase the heat to medium. Add the ground beef to the pot. Season the beef with salt, black pepper, Tony's Creole seasoning, red pepper flakes, paprika, Italian seasoning, oregano, and adobo seasoning. Cook, breaking up the meat with a spoon, until browned. Drain any excess grease.
⏱️ 7 min - 3
Stir in the tomato paste and cook for 3-4 minutes, stirring occasionally, allowing it to deepen in color.
⏱️ 4 min - 4
Pour in the marinara sauce and bring to a simmer. Then, add the beef broth. Increase the heat to medium-high and bring the meat sauce to a boil.
⏱️ 5 min - 5
Add the broken lasagna noodle pieces to the boiling soup. Stir well to ensure the noodles are submerged. Cover the pot and reduce heat to medium-low. Cook for 6-7 minutes, or until the noodles are al dente.
⏱️ 7 min - 6
Stir in the heavy cream, Parmesan cheese, and mozzarella cheese. Add a second, smaller round of the same seasonings used earlier (salt, black pepper, Tony's Creole seasoning, red pepper flakes, paprika, Italian seasoning, oregano, and adobo seasoning) to taste. Mix thoroughly.
⏱️ 3 min - 7
Stir in the fresh parsley and fresh basil. Cover the pot and let the soup simmer on low heat for another 5 minutes to allow the flavors to meld.
⏱️ 5 min - 8
While the soup simmers, prepare the ricotta mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh basil. Mix until well combined.
⏱️ 3 min - 9
Ladle the hot lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture. Garnish with extra fresh parsley and grated Parmesan cheese, if desired. Serve immediately and enjoy!
⏱️ 2 min