Lasagna Soup
A comforting twist on a classic Italian favorite that combines rich flavors, tender pasta, and melted cheese in one delightful bowl.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring Cups
- Cooking spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb ground beef ≈450 g
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 24 oz marinara sauce ≈680 g
- 8 oz uncooked lasagna noodles, broken into pieces ≈225 g
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 cups fresh spinach or 1 cup frozen
- 1 cup ricotta cheese
- 1.5 cups shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Instructions
Cooking
- In a large pot over medium heat, add the ground beef. Use a wooden spoon to break it into small pieces as it cooks. Stir occasionally until it's brown and no longer pink, about 5–7 minutes.
- Add the diced onion and minced garlic to the pot. Cook for another 3–4 minutes, until the onions are soft and translucent, and the garlic is fragrant.
- Pour in the beef broth and marinara sauce, stirring to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Stir in the broken lasagna noodles, Italian seasoning, salt, and pepper. Cover and simmer for 10–12 minutes, or until the noodles are tender but slightly al dente.
- Incorporate the fresh spinach into the soup. Stir until it's wilted and bright green, about 2 minutes.
- Remove the pot from heat. Gently stir in the ricotta cheese and half of the mozzarella, allowing it to melt slightly into the soup.
- Serve immediately, garnishing each bowl with the remaining mozzarella and a sprinkle of Parmesan cheese. Add fresh herbs if desired.
Notes
Brown the beef ahead of time to save prep time on a busy day. For extra flavor, add a splash of red wine while sautéing the onions and garlic. If you prefer a vegetarian version, substitute the beef with mushrooms or lentils. This soup freezes well, so make a double batch and save some for later. Reheat gently on the stove, adding a splash of broth if needed to bring it back to life.