This January has been one of the coldest I can remember. We’ve seen windchills below zero before, but the thermometer actually dropped to -5 this week.
Weather like this makes me crave something warm and comforting. For me, nothing says comfort like a big bowl of soup or a cheesy slice of lasagna.
So I combined the two into one delicious dish: lasagna soup. It’s hearty, tomato-rich, and topped with melty cheese and ricotta for that classic lasagna flavor in a spoonable form.
The perfect spoonful of Lasagna Soup.
Lasagna Soup Recipe
📖 Recipe
Lasagna Soup Recipe
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Krystle Smith
Ingredients
- 2 tablespoon extra virgin olive oil divided
- 1 lb lean ground beef
- 1 large yellow sweet onion diced
- 3 – 5 garlic cloves minced
- 4 cups low-sodium chicken broth
- 1 14.5 oz can petite diced tomatoes
- 1 14.5 oz can crushed tomatoes
- 2 ½ tablespoon tomato paste
- 2-3 teaspoon Italian seasoning medley
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper to taste
- 10 lasagna noodles broken into bite-size pieces
- 1 ¼ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 8 oz ricotta cheese
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Instructions
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Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. When hot, crumble the ground beef into the pan, season with salt and pepper, and cook until browned with no pink remaining.
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Drain most of the fat from the beef, leaving a little for flavor. Add the remaining tablespoon of olive oil and sauté the diced onion until soft, about 5 minutes. Add the minced garlic and sauté for another minute.
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Stir in the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, sugar, and Italian seasoning. Return the cooked beef to the pot, season with salt and pepper to taste, and bring to a boil. Reduce heat and simmer for about 20 minutes to meld the flavors.
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Meanwhile, cook the lasagna noodles according to package directions. Reserve 1 cup of pasta water before draining. After the soup has simmered, add the cooked pasta and the reserved pasta water to the pot and stir to combine.
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In a small bowl, mix ricotta, mozzarella, and Parmesan. Dollop the cheese mixture on top of each serving or stir through for a creamier result. Serve hot with crusty bread like ciabatta if desired.
Source: Recipe adapted via Cooking Classy.
Variations:
– Swap ground turkey for ground beef to reduce calories.
– Use Italian sausage in place of the ground meat for more flavor.
– Make it vegetarian by using plant-based crumbles and vegetable stock.
What do you think of this Lasagna Soup recipe? What’s your favorite soup?