This soup is a comforting twist on the classic Italian dish, combining all the rich flavors of lasagna into a hearty, flavorful soup. With layers of tender pasta, savory ground meat, and a medley of aromatic herbs, this dish will check all of the boxes this holiday season!
Yield
6 cups
Preparation time
10 minutes
Cooking time
35 minutes
Total time
45 minutes
Ingredients
1 Tbsp olive oil
1 large onion (diced)
3 garlic cloves (minced)
1/4 C tomato paste
1 lb lean ground beef (85-93% lean)
3/4 Tbsp kosher salt
3/4 tsp ground black pepper
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/2 tsp dried rosemary
1 can whole tomatoes (28 ounce can)
6 C low-sodium chicken broth
8 oz lasagna noodles (roughly broken)
8 oz whole milk ricotta
1/4 C grated Parmesan cheese
1/2 C shredded mozzarella
1/4 C fresh basil leaves (to serve)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until golden brown, about 10 minutes.
- Add the garlic and cook, stirring continuously, until aromatic, about 30 seconds.
- Add the tomato paste and cook, stirring occasionally, until it darkens and thickens, about 2 minutes.
- Add the ground beef, salt, pepper, red pepper flakes, oregano, and rosemary, breaking up the meat and cook until browned, about 10 minutes.
- Using clean hands, crush the tomatoes directly in the can; add them to the pot with their juices.
- Add chicken stock, bring to a boil. Add lasagna noodles and cook until al dente, about 10 minutes. Taste and adjust seasonings.
- While noodles are cooking, add the ricotta, Parmesan, and mozzarella to a small bowl and stir to combine.
- Ladle the lasagna soup into bowls and top with a dollop of the ricotta mixture and a few basil leaves.
Notes
Per Serving: Calories 411 kcal, Carbohydrates 39.6 g, Protein 35 g, Sat Fat 5.6 g, Sodium 479.3 mg, Added Sugars 0 g
File
Source
https://www.thespruceeats.com/lasagna-soup-recipe-6749309/