Description
This comforting Lasagna Soup recipe combines all the flavors of classic lasagna in a hearty, warm bowl. Made with ground beef, marinara sauce, fresh herbs, and broken lasagna noodles, it’s finished with layers of ricotta and mozzarella cheese melted under the broiler. Perfect for a cozy family meal, it pairs beautifully with garlic bread for dipping.
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
Pasta & Cheese
- 2 Cups Lasagna Noodles (broken)
- ½ Cup Ricotta Cheese
- 1 Cup Mozzarella Cheese (shredded)
Serving
- Garlic Bread (for dipping)
Instructions
- Heat Olive Oil: In a heavy-bottomed pot over medium heat, add the olive oil and heat until it just starts to shimmer, ensuring an even cooking surface.
- Sauté Aromatics: Add the minced garlic and red onion, stirring continuously, and cook for 3-5 minutes or until the onion becomes translucent, releasing their fragrant flavors.
- Add Vegetables and Herbs: Stir in the minced bell pepper, fresh oregano, parsley, and basil. Season with salt and pepper, combining well, then cook for 1 minute to meld the flavors.
- Brown the Ground Beef: Add the ground beef to the pot and cook until browned and no longer pink. Once cooked, drain off any excess grease to keep the soup from being oily.
- Add Ricotta Cheese: Stir in the ricotta cheese, allowing it to melt and blend into the meat mixture, adding creaminess to the soup base.
- Combine Liquids and Tomatoes: Pour in the beef broth, marinara sauce, fire-roasted diced tomatoes, and add the parmesan rind. Mix everything thoroughly.
- Simmer the Soup: Allow the soup to simmer uncovered for at least 30 minutes to develop flavors fully. For maximum depth, simmer for several hours if time permits.
- Cook Noodles: In the final 15 minutes of cooking, add the broken lasagna noodles to the simmering soup and cook until tender but still holding shape.
- Remove Parmesan Rind: Carefully take out the parmesan rind and discard, as it has fully infused its flavor into the soup.
- Prepare for Broiling: Ladle the hot soup into oven-safe bowls or soup mugs. Top each serving with shredded mozzarella cheese and optionally an additional dollop of ricotta.
- Broil Cheese: Set your oven broiler to high and place the bowls under it. Broil until the cheese melts and becomes golden brown and bubbly.
- Serve: Remove the bowls from the oven carefully and serve immediately with garlic bread for dipping, completing this rich and savory meal.
Notes
- Use high-quality marinara sauce like Rao's for best flavor.
- Minced onions and peppers should be finely chopped for even cooking and texture.
- Simmering longer enhances the soup's flavor, but 30 minutes is a good minimum.
- Broken lasagna noodles can be replaced with other pasta shapes if desired.
- Be cautious when broiling hot bowls; use oven mitts and place bowls on a baking sheet for stability.