Description
It tastes just like lasagna, but it’s a soup! The hearty meat, the chewy pasta, the delicious tomato sauce and allllll the cheese…it’s all there in this outrageous lasagna soup!
Ingredients
Scale
- 1 Tablespoon Olive Oil
- 4 Cloves Garlic, small, minced
- 1 Red Onion, minced
- 1 Bell Pepper, minced
- ½ teaspoon Fresh Oregano, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1 ½ teaspoon Fresh Basil, chopped
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 Pound Ground Beef
- 32 Ounces Beef Broth
- ½ Cup Ricotta (microbial-rennet)
- 32 Ounces Marinara Sauce
- 14 Ounces Fire Roasted Diced Tomatoes
- 1” Parmesan Rind (microbial-rennet)
- 2 Cups Lasagna Noodles, broken
- 1 Cup Mozzarella Cheese, shredded (microbial-rennet)
- Garlic Bread, for dipping
Instructions
- Sauté: In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
- Sauté: Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
- Season: Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
- Combine: Stir to combine and let cook for one minute.
- Brown: Add the ground beef and cook until browned and no longer raw. Drain off any grease.
- Cream: Add the ricotta in at this point as it will melt into the meat.
- Simmer: Add the beef broth, marinara, diced tomatoes and parmesan rind.
- Simmer: Let simmer all day for maximum flavor or at least 30 minutes.
- Pasta: The last 15 minutes add the broken lasagna noodles and cook until tender.
- Clean: Remove parmesan rind.
- Assemble: Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
- Broil: Heat the broiler to high heat and place the soup in the oven.
- Serve: Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.
Notes
Lasagna noodles soak up broth the longer they sit, so add them in the last 15 minutes. If freezing, keep noodles separate and add fresh when reheating. Use microbial-rennet cheeses for all cheese components.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop, Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 cups
- Calories: 507 kcal
- Sugar: 8 g
- Sodium: 1325 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 59 mg
Keywords: lasagna soup, beef soup, comfort food, cheesy soup, easy dinner