This soup is hearty and delicious. It has all of the flavors of lasagna in an easy to make soup.
To make the soup we use lean ground beef and add flavor with onions, garlic and spices. Then we add diced tomatoes, chicken broth and broken lasagna noodles. That’s it.
Finally, the soup is topped with ricotta, parmesan and mozzarella cheese. A delightful combination of flavors!
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Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Onion, finely diced
- 2-3 Garlic Cloves, minced
- 1 pound Ground Beef, use a lean variety, we used ground sirloin
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 2 (14 ounce) can Diced Tomatoes, or 1 (28 ounce) can
- 6 cups Chicken Broth
- 8 ounces Lasagna Noodles, broken into pieces – make them bite sized
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 6-8 tablespoons Shredded Mozzarella Cheese
- Parsley, for garnish if desired
Prep work
The prep work for this soup is quick and easy. We use some convenience ingredients like the canned diced tomatoes and chicken broth, but develop that homemade taste with aromatics and spices.
- Dice the onions
- Mince the garlic
- Measure out the salt, oregano and black pepper, they’re all going in at the same time so keep them in the same bowl.
- Break the lasagna into small pieces, about 1 – 2 inches, but not much larger.
- Open the cans and measure out the remaining ingredients.
I like keeping the ingredients in glass nesting bowls. There’s a size for everything and they keep me organized in the kitchen!
Now, this part is the topping for the lasagna soup, so really it can wait until later. But, I like getting my prep work done all at once (when possible).
To make the ricotta topping: add the ricotta and the parmesan cheese to a bowl and stir well until combined. Cover the bowl and refrigerate until the soup is almost ready.
Start the soup
Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions and cook them for 3 minutes. Until they start to soften and become translucent.
Stir the onions often to keep them from sticking to the bottom of the pot.
Next, add the garlic to the pot and cook for 1 minute, while stirring.
Raise the heat to medium-high. Add the ground beef, salt, oregano and black pepper. Stir the mixture well to combine.
Cook the beef for approximately 5 minutes until it’s browned, stirring occasionally and breaking up any large pieces with a wooden spoon or spatula.
Add the tomatoes and the chicken broth to the pot and stir to combine. Bring the soup to a simmer. This should take about 5-7 minutes.
Cover the pot, lower the heat to medium-low and cook for 15 minutes to allow the flavors to develop and come together.
Keep the soup at a simmer, if it’s boiling too vigorously, lower the heat a bit.
Next, add the broken lasagna noodles to the pot. Cover and cook the soup for 30 minutes, or until the noodles are very tender.
Stir the soup occasionally, especially as it starts to thicken to keep the noodles from sticking to the bottom.
While the soup cooks, remove the ricotta and parmesan mixture from the refrigerator to get some of the chill out. Or make it if you haven’t already.
Serve and garnish
Serve the lasagna soup in individual bowls and top with a tablespoon of mozzarella cheese and a heaping tablespoon or two of the ricotta parmesan mixture. Then garnish with a little parsley if desired and enjoy!
You may also like these comfort food recipes:
Lasagna Soup
Ingredients
- 2 tablespoon Olive Oil
- 1 Medium Onion finely diced
- 2-3 Garlic Cloves minced
- 1 pound Ground Beef use a lean variety, we used ground sirloin
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 2 14 ounce can Diced Tomatoes
- 6 cups Chicken Broth
- 8 ounces Lasagna Noodles broken into pieces – make them bite sized
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 6-8 tablespoons Shredded Mozzarella Cheese
- Parsley for garnish if desired
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onions and cook for 3 minutes, stirring frequently.
- Add the garlic to the pot and cook for 1 minute, while stirring.
- Raise the heat to medium-high. Add the ground beef, salt, oregano and black pepper. Stir the mixture well to combine.
- Cook the beef for approximately 5 minutes until it is browned, stirring occasionally and breaking up any large pieces.
- Add the tomatoes and the chicken broth to the pot and stir to combine.
- Bring the soup to a simmer. Cover the pot, lower the heat to medium-low and cook for 15 minutes. Keep the soup at a simmer, if it’s boiling too vigorously, lower the heat a bit.
- Add the broken lasagna noodles to the pot and stir. Cover and cook the soup for 30 minutes, or until the noodles are very tender.
- Keep the broth simmering. Stir the soup occasionally, especially as it starts to thicken.
- While the soup cooks, add the ricotta and the parmesan cheese to a bowl and stir well until combined. Cover the bowl and refrigerate until the soup is almost ready.
- Serve the lasagna soup in individual bowls and top with a tablespoon of mozzarella cheese and a heaping tablespoon or two of the ricotta parmesan mixture. Garnish with parsley if desired and enjoy!