Lasagna Soup
User Reviews
5
Lasagna Soup
Description
This recipe begins with browning lean ground beef seasoned with salt and pepper, which is then set aside after draining excess fat. Onion and garlic are sautéed in olive oil until softened. A combination of chicken broth, canned diced and crushed tomatoes, tomato paste, and Italian herbs including basil, oregano, rosemary, and thyme are added, along with the browned beef to build a rich base. The pot is brought to a gentle simmer, blending the flavors over about 20 minutes.
Broken lasagna noodles cooked separately are stirred into the soup along with chopped fresh parsley. The soup can be thinned with additional broth to reach the desired consistency. When serving, each bowl gets a generous scoop of a cheese mixture made of shredded mozzarella, Parmesan, and ricotta, which melts into the hot soup to add creaminess and a cheesy bite reminiscent of baked lasagna.
This soup is versatile, allowing substitution of dried Italian seasoning if some herbs are unavailable or adjustment of the garlic amount for preference. Additional vegetables like diced carrot can be added. For leftovers, adding pasta individually when serving prevents over-softening. The recipe mirrors classic lasagna flavors while offering an easier, quicker preparation.
Ingredients
- 2 Tbsp olive oil divided
- 1 lb ground beef lean
- 1 onion diced (1 3/4 cups, large, yellow
- 5 garlic to taste, minced, cloves
- 4 1/2 cups chicken broth then more to thin as desired, low-sodium
- 1 (14.5 oz) can diced tomatoes petite
- 1 (14.5 oz) can crushed tomatoes
- 2 1/2 Tbsp tomato paste
- 1 3/4 tsp basil dried
- 3/4 tsp oregano dried
- 1/2 tsp dried rosemary crushed
- 1/2 tsp thyme dried
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 8 lasagna noodles broken into bite size pieces (6.5 oz
- 1 1/4 cups (5 oz) mozzarella cheese shredded
- 1/2 cup (2 oz) Parmesan Cheese finely shredded
- 8 oz ricotta cheese
- 2 Tbsp parsley plus more for garnish, chopped, fresh
Instructions
- Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.
- Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.
- Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
- Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
Notes
- Adjust garlic cloves to taste if you prefer milder garlic flavor.
- Use 1 tablespoon of Italian seasoning as a substitute if fresh or multiple dried herbs are unavailable.
- Alternative pasta shapes like campanelle or bowtie can be used for quicker preparation.
- To avoid soggy noodles in leftovers, add pasta to individual servings rather than storing it mixed in the soup.
- Add diced carrot along with onion if additional vegetables are desired.
User Reviews
Overall Rating
5
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