This Lasagna Soup is a hearty, comforting dish that transforms all the classic lasagna flavors into a delicious bowl of soup. Loaded with ground beef, tomatoes, broken lasagna noodles, and topped with a creamy ricotta-mozzarella mixture, this recipe combines the best of lasagna in a quicker, one-pot meal. Perfect for cozy dinners or meal prepping for the week, it’s sure to be a family favorite.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 6
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Ingredients:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup tomato paste
- 1 pound ground beef
- 3/4 teaspoon fine salt
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1 (28-ounce) can whole tomatoes, hand-crushed
- 6 cups chicken stock
- 8 ounces lasagna noodles, roughly broken
- 8 ounces whole milk ricotta
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup shredded low-moisture mozzarella
- 1/4 cup fresh basil leaves, to serve
Directions:
- Heat the olive oil: In a large pot or Dutch oven over medium-high heat, add the olive oil. Once the oil begins to shimmer, add the diced onion.
- Cook the onion: Sauté the onion until softened and golden brown, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook until aromatic, about 1 minute.
- Tomato paste: Add the tomato paste, stirring occasionally, and cook until it turns a brick-red color, about 2 minutes.
- Cook the beef: Add the ground beef, salt, black pepper, red pepper flakes, oregano, and rosemary. Cook the beef, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add tomatoes: Crush the whole tomatoes by hand and add them to the pot along with the tomato juice from the can.
- Add stock: Pour in the chicken stock and bring the soup to a low boil, stirring to combine.
- Cook noodles: Add the broken lasagna noodles and cook until al dente, following the package instructions.
- Prepare cheese mixture: While the noodles cook, combine the ricotta, Parmigiano-Reggiano, and mozzarella in a small bowl.
- Serve: Ladle the lasagna soup into bowls and top each with a dollop of the ricotta mixture and fresh basil leaves.
Serving Suggestions:
- Serve with crusty garlic bread on the side.
- Pair with a fresh Caesar salad for a complete meal.
- Top with extra Parmesan or mozzarella for an extra cheesy experience.
- Drizzle with a bit of olive oil for added richness.
- Serve with a side of grilled vegetables to balance the meal.
Cooking Tips:
- Use lean beef: For a lighter version, opt for ground turkey or lean beef.
- Customize your noodles: Any pasta shape can be used if you don’t have lasagna noodles.
- Use a slow cooker: For a hands-off approach, you can cook this soup in a slow cooker on low for 4-5 hours.
- Spice it up: Add more red pepper flakes for a spicier version.
- Make it vegetarian: Replace ground beef with lentils or plant-based meat alternatives.
Nutritional Benefits:
- Protein-rich from the ground beef and cheese.
- Calcium boost from the mozzarella and ricotta.
- Fiber from the tomatoes and pasta.
- Rich in vitamins A and C from the tomatoes.
- Balanced meal with carbohydrates, fats, and proteins.
Dietary Information:
- Gluten-free option: Use gluten-free lasagna noodles.
- Dairy-free option: Use dairy-free cheese alternatives for the ricotta and mozzarella.
- Low-carb version: Replace lasagna noodles with zucchini ribbons or shirataki noodles.
- Keto option: Skip the noodles entirely and use more cheese.
- Make-ahead: Prepare the soup in advance and add the noodles just before serving.
Nutritional Facts (per serving):
- Calories: 450
- Protein: 25g
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 4g
- Sugar: 6g
Storage:
- Refrigerate: Store in an airtight container in the refrigerator for up to 4 days.
- Freeze: You can freeze this soup (without the noodles) for up to 3 months. Reheat and add cooked noodles when serving.
- Reheat: Warm on the stove or microwave, adding a bit of stock or water if needed to thin it out.
Why You’ll Love This Recipe:
- All the flavors of lasagna: Get the comforting taste of lasagna in a fraction of the time.
- One-pot meal: Easy to prepare and clean up, perfect for busy weeknights.
- Customizable: Add or remove ingredients based on your preferences or dietary needs.
- Meal-prep friendly: Make a big batch and enjoy throughout the week.
- Comfort food: Hearty, cheesy, and warm, it’s perfect for cozy days.
Conclusion:
This Lasagna Soup offers all the delicious, comforting flavors of a traditional lasagna but in an easier, quicker soup form. It’s rich, hearty, and satisfying, perfect for family meals or meal prepping for the week. The ricotta-mozzarella mixture on top adds a creamy texture that makes every bite even more indulgent. Whether you’re craving lasagna or looking for a cozy, hearty soup, this recipe will hit the spot. Make it today and enjoy the best of both worlds!
Frequently Asked Questions:
- Can I make this soup in advance?
Yes, you can prepare the soup ahead of time and store it in the fridge for up to 4 days. Just cook the noodles separately and add them when reheating. - Can I freeze the soup?
You can freeze the soup without the noodles for up to 3 months. When ready to serve, reheat and add freshly cooked noodles. - What can I substitute for ground beef?
Ground turkey, chicken, or a plant-based meat alternative are great substitutes. - Can I use store-bought tomato sauce instead of whole tomatoes?
Yes, you can substitute the whole tomatoes with a can of crushed tomatoes or tomato sauce if preferred. - How do I prevent the noodles from getting soggy?
To avoid soggy noodles, cook them separately and add them to individual servings when ready to eat.
Ingredients
Method
Preparation
- Heat the olive oil: In a large pot or Dutch oven over medium-high heat, add the olive oil. Once the oil begins to shimmer, add the diced onion.
- Cook the onion: Sauté the onion until softened and golden brown, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook until aromatic, about 1 minute.
- Tomato paste: Add the tomato paste, stirring occasionally, and cook until it turns a brick-red color, about 2 minutes.
- Cook the beef: Add the ground beef, salt, black pepper, red pepper flakes, oregano, and rosemary. Cook the beef, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
- Add tomatoes: Crush the whole tomatoes by hand and add them to the pot along with the tomato juice from the can.
- Add stock: Pour in the chicken stock and bring the soup to a low boil, stirring to combine.
- Cook noodles: Add the broken lasagna noodles and cook until al dente, following the package instructions.
- Prepare cheese mixture: While the noodles cook, combine the ricotta, Parmigiano-Reggiano, and mozzarella in a small bowl.
- Serve: Ladle the lasagna soup into bowls and top each with a dollop of the ricotta mixture and fresh basil leaves.