Description
This Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a warm, hearty soup form. Combining ground beef, aromatic herbs, rich marinara, fire-roasted tomatoes, and broken lasagna noodles, it simmers to perfection and finishes with melted mozzarella and a parmesan rind infusion. Perfect for a cozy family dinner served with crispy garlic bread for dipping.
Ingredients
Main Ingredients
- 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
- 2 Cups Lasagna Noodles (broken into pieces)
- 1 Cup Mozzarella Cheese (shredded)
- ½ Cup Ricotta Cheese
- Garlic Bread (for dipping)
Instructions
- Heat the oil: In a heavy-bottomed pot over medium heat, add the olive oil and heat until it just starts to shimmer, creating the perfect base for sautéing the aromatics.
- Sauté garlic and onion: Add the minced garlic and red onion, stirring continuously and cook for 3-5 minutes until the onion turns translucent, releasing fragrant flavors.
- Add pepper and herbs: Stir in the minced bell pepper, fresh oregano, parsley, and basil. Season with salt and pepper, and cook together for one minute to meld the flavors.
- Brown the beef: Add ground beef to the pot, cooking until it is browned and no longer pink. Drain off any excess grease to keep the soup from becoming oily.
- Incorporate ricotta: Either stir in the ricotta cheese now so it melts into the meat mixture or add it in the next step; both methods work well for a creamy texture.
- Add liquids and parmesan rind: Pour in the beef broth, marinara sauce, fire-roasted diced tomatoes, and add the parmesan rind to infuse a deep umami flavor as it simmers.
- Simmer the soup: Let everything simmer for at least 30 minutes, though an all-day simmer will develop maximum flavor complexity and richness.
- Cook noodles: In the last 15 minutes of simmering, add the broken lasagna noodles and cook until they become tender but not mushy, absorbing some of the soup’s delicious broth.
- Remove parmesan rind: Once the noodles are cooked, remove the parmesan rind to avoid any tough texture in the soup.
- Prepare bowls: Ladle the soup into oven-safe bowls or mugs, and top each with a sprinkle of shredded mozzarella and an optional dollop of ricotta for extra creaminess.
- Broil to finish: Place the bowls under a high broiler to melt and brown the cheese topping until golden and bubbling, providing that classic lasagna melt.
- Serve: Remove from the oven carefully and serve immediately with warm garlic bread for dipping and scooping.
Notes
- Breaking the lasagna noodles into bite-sized pieces helps them cook evenly in the soup.
- Using a parmesan rind adds depth of flavor but be sure to remove it before serving.
- Simmering longer than 30 minutes enhances flavor, but even the minimum simmer time works well.
- You can add a dollop of ricotta on top after broiling for extra richness.
- Rao’s marinara sauce is recommended for its authentic and rich taste but any high-quality marinara will work.