Description
Lasagna Soup with Ricotta is the perfect dish for cozy evenings, combining all the beloved flavors of traditional lasagna in a comforting soup. This hearty meal features rich ground beef, broken lasagna noodles, and a savory tomato broth, all topped with a creamy, herb-infused ricotta cheese that adds a delightful richness. With its easy preparation and satisfying taste, this Lasagna Soup is sure to become a family favorite.
Ingredients
Scale
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can tomato paste
- 4 cups beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces lasagna noodles, broken into 2-inch pieces
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 Tablespoons fresh parsley, chopped, plus more for garnish
- 1 Tablespoon fresh basil, chopped, plus more for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it apart with a spoon. Drain excess fat.
- Add diced onion; cook until softened (5-7 minutes). Stir in minced garlic; cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Simmer for 15 minutes.
- Stir in broken lasagna noodles; cook uncovered for 8-10 minutes until al dente.
- In a bowl, mix ricotta cheese, Parmesan cheese, parsley, and basil.
- Serve soup in bowls topped with the ricotta mixture and garnish with extra herbs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 410
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg