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–+ servings

Lasagna Soup

Lasagna soup is theperfect go-to meal to keep you warm and satisfied, especially during chilly months.  It's got all the flavors of classic lasagna packed in one convenient bowl. Just be warned--once you make this, everyone at the table will bebegging for seconds so be sure to big pot!
Print Recipe
Prep Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine American, Italian
Servings 6 people

Ingredients
  

  • 2 tbsp oil
  • 1/2 lb lasagna pasta noodles
  • 1/2 onion, diced
  • 1 tbsp garlic, minced
  • 1 lb ground beef
  • 28 oz tomato sauce
  • 1 quart chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan plus additional to garnish
  • 1/4 cup chopped fresh basil
  • 2 bay leaves

Ricotta mixture

  • 1 pint fresh ricotta
  • 1/3 cup grated parmesan
  • 1/2 cup shredded mozzarella
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Sauce seasoning

  • 2 tsp salt *additional to taste
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions
 

  • Prepare the ricotta mixture.  Add ricotta, parmesan cheese, chopped parsley, salt and pepper into a small bowl.  Place in the refrigerator to chill until it's time to serve. In a separate small bowl, add all the spices for the seasoning mix and set aside.
  • Chop onions and garlic.  In a medium to large pot, heat oil and saute onions until translucent and carmelized (about 6 to 8 minute). Add ground beef and break up the meat using a wooden spoon or spatula. While the beef is still a little red, add garlic and saute for 1 to 2 minutes.
  • *You may see some of the fat from the beef has rendered and pooled at the bottom of the pot.  Carefully remove with a wooden spoon or ladle if preferred, but be sure not to discard down the sink drain as it may cause a blockage.
  • Add seasoning blend and saute for a minute, then add tomato sauce and chicken stock.  Add bay leaves then allow the soup to simmer with lid closed for 15 minutes.
  • Add broken lasagna noodles to the pot and cook according to the package instructions in terms of time.  Stir frequently to prevent the noodles from sticking together.
  • Add heavy cream, the rest of the grated parmesan, and chopped fresh parsley and basil.  Taste and add additional salt and pepper if needed.
  • Ladle the soup into bowls and add a dollop of the ricotta mixture. Garnish with additional parmesan if desired.  Serve immediately.
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