Lasagna Soup
Summary
Let me tell you about this Lasagna Soup I whipped up, It’s absolutely a bowl of comfort that’ll make your whole family beg for thirds It’s so delish. Imagine all the best parts of lasagna, with a rich tomatoey sauce, ground beef, a sprinkle of those delish herbs, and of course, the cheese (oh, the cheese!) all coming together in a yummy soup form. It’s got those lasagna noodles breaking up in there, soaking up all that goodness!!
When you think it couldn’t get any better, there’s the cheese mixture. Little balls of ricotta, mozzarella, and Parmesan melting right into the hot soup, creating these IRRESISTIBLE creamy pockets. It’s like every bite is an amazing suprise. This soup is a literal hug in a bowl.. perfect for those chilly nights when you need a bit of warmth and A LOT of flavor. It is so simple and easy to throw together, but the flavors are anything but.. they are rich, comforting, and just so delish. This Lasagna Soup is a total win at my table, and I bet it will be at yours too. MAKE IT!
❤️ Why You’ll Love Lasagna Soup
Let’s be real, We all love that classic Italian lasagna which makes us all wanna scream for more. This is everything and more in a SOUP FORM. It’s so delicious perfect for a family night dinner on a cold night, Or perfect for any occasion. It’s so easy to make but the flavors make my mouth water still while writing this.. Try this out for yourself and let me know what you think! I really hope you guys enjoy this recipe as much as I did!
👩🍳 How to Make Lasagna Soup
- In a dutch oven or soup pot, brown up ground beef and onions with olive oil.
- Once the beef is nearly cooked through, add the garlic and sauté together.
- Add the tomato paste and brown up a couple minutes. Add all of the seasonings: mix and sauté.
- Add a can of crushed tomatoes, chicken stock, & heavy cream. Cover and bring to a boil.
- Uncover once boiling and add the lasagna in the pot. Boil uncovered until the lasagna is aldente.
- Add fresh basil and simmer at low heat.
- Mix together the ricotta, mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls.
- Turn the heat off and and add the cheese balls immediately into the soup. Allow the residual heat to melt the balls until gooey and soft but still keep there shape.
- Serve up the best soup ever! Make IT!
🪄 Tips and Tricks
Quick Cheese Melt: The secret to those ooey-gooey cheese balls is to cut the heat before adding them, letting the residual warmth gently melt them to perfection while still holding their shape.
Broth Adjustment: If the soup thickens too much after adding noodles, simply stir in extra broth or water until you reach your desired consistency.
Unique Tip: Not Recommended, But for a Unique Texture, try grating lasagna noodles with a cheese grater before adding them to the soup. This creates shorter, curly pieces that cook quickly and soak up the broth beautifully.
❓ FAQs
You can sprinkle Parmesan or Pecorino cheese on top, or you can put some fresh basil leaves, but if you’re feeling a little crazy maybe putting some chopped bacon on top would be good!
I’d recommend if you wanted to make it ahead of time and don’t mind losing some of the freshness of it just being made, To make it two days before and make sure it’s sealed and refridgerated!
Lasagna Soup
Equipment
Ingredients
- 1 lb lasagna noodles broken in fourths
- 1.5 lb ground beef
- 10 oz Onion finely chopped (Large)
- 8 oz 6 garlic cloves minced
- 1 tbsp salt & pepper to taste
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 2 tsp dried basil
- 2 tbsp dried oregano
- 2 tbsp dried parsley
- 2 tbsp Italian Seasoning
- 2 tbsp crushed red pepper For a spicy kick
- 28 oz Crushed Tomatoes
- 6 cups chicken stock
- 1 cup heavy cream
- 2 tbsp fresh basil for garnish
- 15 oz Ricotta Cheese
- 1 cup Shredded Mozzarella Cheese
- 1/2 cup freshly grated parmesan or Pecorino Romano cheese
- 2 tbsp Fresh Parsley
Instructions
- In a dutch oven or soup pot, brown up ground beef and onions with olive oil.
- Once the beef is nearly cooked through, add the garlic and sauté together.
- Add the tomato paste and brown up a couple minutes. Add all of the seasonings: mix and sauté.
- Add a can of crushed tomatoes, chicken stock, & heavy cream. Cover and bring to a boil.
- Uncover once boiling and add the lasagna in the pot. Boil uncovered until the lasagna is aldente.
- Add fresh basil and simmer at low heat.
- Mix together the ricotta, mozzarella, parsley, grated parmesan, salt, and pepper. Roll into balls.
- Turn the heat off and and add the cheese balls immediately into the soup. Allow the residual heat to melt the balls until gooey and soft but still keep there shape.
- Serve up the best soup ever! Make IT!
Video
This site is incredible. The radiant material shows the manager’s enthusiasm. I’m dumbfounded and envision more such mind blowing material.