Lasagna Soup
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Unrated
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
560 kcal
Lasagna Soup
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This easy lasagna soup simmers hearty ground beef, veggies, ruffly noodles, and THREE types of cheese in a creamy tomato broth. Pure comfort!
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion chopped, large
- 6 cloves garlic minced, about 2 tablespoons
- 1 pound ground beef lean
- 2 teaspoons Italian seasoning
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper
- ½ teaspoon ground nutmeg
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 8 cups chicken broth low-sodium
- 2 cups butternut squash 1/2-inch diced
- 1 marinara sauce I used roasted garlic, 24-ounce jar
- 8 ounces lasagna noodle broken crosswise into thirds, dried
- 3 cups kale or spinach, chopped
- 1 ¼ cups ricotta cheese part-skim
- ½ cup mozzarella cheese shredded
- ¼ cup Parmesan Cheese grated
- ½ basil leaves divided, cup plus 2 tablespoons, roughly chopped fresh
- ¼ cup heavy cream
Instructions
- In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until it is beginning to soften, 4 to 6 minutes. Add the garlic and stir for 30 seconds, until fragrant.
- Add the beef, Italian seasoning, ½ teaspoon salt, pepper, nutmeg, and red pepper flakes. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Add the broth and butternut squash. Bring to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Simmer uncovered for 5 minutes, until the squash is more tender but still has some chew to it.
- Add the marinara sauce and return to a boil over medium-high heat. Stir in the lasagna noodles. Let simmer for 10 minutes, stirring every few minutes to make sure the noodles don't stick to the bottom of the pot.
- Stir in the kale (if you're using spinach, wait to add it until the end). Continue simmering for 5 to 10 minutes more, until the noodles are tender. (If using spinach, stir it in now.)
- While the soup simmers, in a medium bowl combine the ricotta, Mozzarella, Parmesan, 2 tablespoons of the basil, and the remaining 1/4 teaspoon salt.
- Remove the soup from the heat. Stir in the cream and remaining 1/2 cup basil.
- Roll the ricotta mixture into generous 1 to 1 1/2-inch balls. Float a few on top of the soup and stir lightly to combine (you can also skip the balls and just serve the soup with big dollops of ricotta).
- To serve, ladle the soup into bowls. Top with an additional ricotta ball and fresh basil.
Notes
- TO STORE: Refrigerate leftover lasagna soup for up to 4 days. The ricotta topping can be refrigerated separately for 3-4 days.
- : Freeze for up to 3 months; store the soup and ricotta topping separately. Thaw in the refrigerator before reheating.
- : Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature while you heat the soup.
- TO STORE: Refrigerate leftover lasagna soup for up to 4 days. The ricotta topping can be refrigerated separately for 3-4 days.
- TO FREEZE: Freeze for up to 3 months; store the soup and ricotta topping separately. Thaw in the refrigerator before reheating.
- TO REHEAT: Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature while you heat the soup.
Nutrition Information
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Serving
1(of 6)
Calories
560kcal
(28%)
Carbohydrates
53g
(18%)
Protein
40g
(80%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.3g
(15%)
Cholesterol
85mg
(28%)
Potassium
1376mg
(29%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
7105IU
(142%)
Vitamin C
32mg
(36%)
Calcium
348mg
(35%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 560kcal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 40g | 80% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Potassium | 1376mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 7105IU | 142% |
| Vitamin C | 32mg | 36% |
| Calcium | 348mg | 35% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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