If you’re a fan of traditional lasagna but looking for something a bit simpler and quicker, this Lasagna Soup is the perfect answer. Packed with the rich flavors of classic lasagna—ground beef, marinara sauce, cheese, and Italian herbs—this hearty soup comes together in a fraction of the time. Topped with a creamy ricotta mixture, each spoonful brings comfort and warmth, making it ideal for chilly nights or a cozy family dinner.
Ingredients:
For the Ricotta Filling:
- 1 1/2 cup whole milk ricotta
- 1/3 cup grated parmesan
- Black pepper, to taste
- Salt, to taste
- Dash of nutmeg
For the Lasagna Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 pound 90/10 ground beef
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, adjust to taste
- 24 oz jar of marinara sauce
- 1/2 cup heavy cream
- 4 cups beef broth
- 12 oz lasagna sheets, broken into pieces
- 2 tablespoons parsley, finely chopped
- 1/4 to 1/3 cup freshly grated parmesan
- 2 tablespoons basil, chopped
- 1/3 cup shredded mozzarella (or more, to taste)
Instructions:
- Make the Ricotta Filling:
- In a small bowl, combine the ricotta, grated parmesan, black pepper, salt, and a dash of nutmeg.
- Stir until smooth and creamy, then set aside in the refrigerator until ready to use.
- Cook the Beef:
- In a large pot, heat the olive oil and unsalted butter over medium heat.
- Incorporate the minced garlic and cook for approximately 1 minute until it becomes aromatic.
- Add the ground beef and cook until browned, breaking it apart into crumbles as it cooks (about 6-8 minutes). Drain any excess fat if needed.
- Add the Seasonings:
- Season the browned beef with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt.
- Stir well to coat the beef with all the seasonings.
- Build the Soup:
- Pour in the marinara sauce, heavy cream, and beef broth, stirring to combine.
- Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Cook the Lasagna Noodles:
- Add the broken lasagna sheets into the soup.
- Let them cook in the simmering soup for 8-10 minutes or until they are tender.
- Mix occasionally to ensure the noodles don’t adhere to the bottom of the pot.
- Finish the Soup:
- Stir in the fresh parsley, basil, and grated parmesan.
- Sample the soup and modify the seasoning by adding additional salt or pepper as necessary.
- Serve:
- Ladle the lasagna soup into bowls.
- Top each serving with a spoonful of the creamy ricotta filling and sprinkle shredded mozzarella on top.
- Optionally, garnish with more fresh basil or parsley for added color and flavor.
Conclusion:
This Lasagna Soup with Ricotta Filling delivers all the hearty goodness of lasagna in a comforting, bowl-friendly format. The rich, creamy broth, tender lasagna noodles, and seasoned ground beef make for a soul-warming dish perfect for any occasion. Topped with a dollop of ricotta, this soup brings together everything you love about lasagna in an easy-to-make weeknight meal.
Cozy Lasagna Soup with Creamy Ricotta Topping
This rich and hearty Lasagna Soup brings all theflavors of classic lasagna into a comforting, easy-to-make soup. Topped with aricotta-parmesan blend, it's the perfect weeknight dish for lasagna lovers inunder an hour.
Ingredients
For the Ricotta Filling:
- 1 1/2 cup whole milk ricotta
- 1/3 cup grated parmesan
- Black pepper to taste
- Salt to taste
- Dash of nutmeg
For the Lasagna Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 pound 90/10 ground beef
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 24 oz jar of marinara sauce
- 1/2 cup heavy cream
- 4 cups beef broth
- 12 oz lasagna sheets broken into pieces
- 2 tablespoons parsley finely chopped
- 1/4 to 1/3 cup freshly grated parmesan
- 2 tablespoons basil chopped
- 1/3 cup shredded mozzarella or more, to taste
Instructions
Make the Ricotta Filling:
- In a small bowl, combine the ricotta, grated parmesan, black pepper, salt, and a dash of nutmeg.
- Stir until smooth and creamy, then set aside in the refrigerator until ready to use.
Cook the Beef:
- In a large pot, heat the olive oil and unsalted butter over medium heat.
- Incorporate the minced garlic and cook for approximately 1 minute until it becomes aromatic.
- Add the ground beef and cook until browned, breaking it apart into crumbles as it cooks (about 6-8 minutes). Drain any excess fat if needed.
Add the Seasonings:
- Season the browned beef with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt.
- Stir well to coat the beef with all the seasonings.
Build the Soup:
- Pour in the marinara sauce, heavy cream, and beef broth, stirring to combine.
- Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
Cook the Lasagna Noodles:
- Add the broken lasagna sheets into the soup.
- Let them cook in the simmering soup for 8-10 minutes or until they are tender.
- Mix occasionally to ensure the noodles don’t adhere to the bottom of the pot.
Finish the Soup:
- Stir in the fresh parsley, basil, and grated parmesan.
- Sample the soup and modify the seasoning by adding additional salt or pepper as necessary.
Serve:
- Ladle the lasagna soup into bowls.
- Top each serving with a spoonful of the creamy ricotta filling and sprinkle shredded mozzarella on top.
- Optionally, garnish with more fresh basil or parsley for added color and flavor.