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Lasagna Soup Recipe

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4.4 from 2 reviews

This comforting Lasagna Soup brings all the flavors of classic lasagna into a hearty, delicious soup. Made with ground beef, fresh herbs, marinara, tender lasagna noodles, and topped with melted mozzarella and ricotta cheeses, it’s perfect for a cozy meal served with garlic bread on the side.

Ingredients

Soup Base

  • 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
  • 32 Ounces Marinara Sauce (Rao’s recommended)
  • 14 Ounces Fire Roasted Diced Tomatoes
  • 1″ Parmesan Rind

Cheese & Pasta

  • ½ Cup Ricotta Cheese
  • 2 Cups Lasagna Noodles (broken into pieces)
  • 1 Cup Mozzarella Cheese (shredded)

Serving

  • Garlic Bread (for dipping)

Instructions

  1. Heat the olive oil: In a heavy-bottomed pot over medium heat, add the olive oil and heat until it just begins to shimmer.
  2. Sauté aromatics: Add the minced garlic and red onion, stirring as you add them. Cook for 3-5 minutes until the onion becomes translucent, releasing their fragrant flavors.
  3. Add vegetables and herbs: Stir in the minced bell pepper, fresh oregano, parsley, and basil. Season lightly with salt and pepper. Cook for an additional one minute to blend flavors.
  4. Brown the beef: Add the ground beef and cook until fully browned, no longer pink inside. Once browned, drain off any excess grease to keep the soup light.
  5. Add ricotta cheese: Stir in the ricotta cheese; this will melt into the meat mixture, adding creaminess and richness to the soup base.
  6. Add liquids and simmer: Pour in the beef broth, marinara sauce, fire-roasted diced tomatoes, and add the parmesan rind. Stir well to combine all ingredients.
  7. Simmer for flavor: Allow the soup to simmer for at least 30 minutes to meld all the flavors. For best results, simmer for several hours if time allows.
  8. Cook noodles: During the last 15 minutes of simmering, add the broken lasagna noodles, cooking until they become tender but not mushy.
  9. Remove parmesan rind: Take the parmesan rind out of the soup prior to serving to avoid a gritty texture.
  10. Prepare for broiling: Ladle the soup into oven-safe bowls or soup mugs. Top each serving with shredded mozzarella cheese and optionally add an extra dollop of ricotta cheese for richness.
  11. Broil the cheese topping: Place the bowls under a preheated high broiler in the oven until the cheese melts and turns golden brown, about 2-3 minutes. Watch carefully to prevent burning.
  12. Serve: Carefully remove from oven and serve the lasagna soup hot alongside garlic bread for dipping and an extra comforting meal.

Notes

  • Mincing the onion and bell pepper finely helps them blend smoothly into the soup texture.
  • Using a parmesan rind adds depth of flavor but should be removed before serving.
  • Simmering longer intensifies the flavor, so plan ahead if possible.
  • Broken lasagna noodles cook quickly and absorb the broth well, perfect for a soup format.
  • Serve with garlic bread to make a complete and satisfying meal.
  • Rao’s marinara is recommended for its rich, authentic taste but any quality marinara will work.

Find it online: https://cookedbysarah.com/lasagna-soup-recipe/