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–+ servings

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Italian-inspired
Servings 6
Calories 500 kcal

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.

Nutrition

Calories: 500kcal
Keyword Lasagna soup
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