Looking for a cozy fall meal that’s easy to make? Try out Lasagna Soup! With just one pot, you’ll get all the delicious flavors of lasagna without the hassle of layering and assembling.
Here’s what you’ll need:
Lasagna Soup
Ingredients
**Ricotta Filling:**
- 1 1/2 cups whole milk ricotta cheese
- 1/3 cup grated parmesan cheese
- Black pepper and salt to taste
- A pinch of nutmeg
**Lasagna Soup:**
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 pound lean ground beef 90/10
- 1 1/2 teaspoons Italian seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 24 ounces marinara sauce
- 1/2 cup heavy cream
- 4 cups beef broth
- 12 ounces lasagna noodles broken into pieces
- 2 tablespoons finely chopped parsley
- 1/4 to 1/3 cup freshly grated parmesan cheese
- 2 tablespoons chopped basil
- 1/3 cup shredded mozzarella cheese add more if desired
Instructions
**Prepare the Ricotta Topping:**
- In a small bowl, mix together the ricotta, parmesan, black pepper, salt, and nutmeg until smooth. Set aside.
**Make the Lasagna Soup:**
- Heat olive oil, butter, and garlic in a large pot over medium-high heat. Sauté for 1 to 2 minutes, then add the ground beef.
- Season the beef with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt. Use a wooden spoon to break up the meat into small pieces.
- Cook until the meat is browned and fully crumbled.
- Add marinara sauce, heavy cream, and beef broth to the pot. Mix well and bring to a slow boil.
- Add the broken lasagna noodles and cook for 14 to 16 minutes or until the pasta is fully cooked and tender.
- Stir in the basil, parsley, and mozzarella cheese until combined.
- Serve the soup warm in bowls with dollops of the seasoned ricotta on top.