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Lasagna Soup
All the flavors of lasagna in one pot in under an hour. Rao's marinara, deeply browned ground beef, broken lasagna noodles, fresh basil stirred right into the broth, and a ricotta topping that melts into dreamy cheesy pockets. 44g protein per bowl. My water polo kids ask for this every heavy practice week.
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 small white onion, diced
- 1.5 lbs ground beef
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 jar Rao's marinara sauce
- 1 can, 14 oz diced tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- ½ tsp red pepper flakes, optional
- 1 tsp sugar
- 10 lasagna noodles, broken into rough pieces
- ¼ cup fresh basil, chopped
For the ricotta topping:
- 1.5 cups whole milk ricotta
- 1 cup Parmesan, freshly grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- 2 tbsp fresh basil, chopped
To finish:
- 2 cups shredded mozzarella
- Fresh basil
- Extra Parmesan
- Crusty bread for serving
Equipment
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced onion and sauté 30 seconds. Add ground beef and cook with the onion, breaking it up, until deeply browned. Add garlic and cook 60 seconds. Add tomato paste and cook 2 minutes until it darkens slightly.
- Add Rao's marinara, diced tomatoes, beef broth, Italian seasoning, dried basil, oregano, garlic powder, smoked paprika, salt, pepper, red pepper flakes, and sugar. Stir to combine. Bring to a boil then reduce to a simmer. Taste and season generously with salt.
- Break lasagna noodles into rough pieces and add to the simmering soup. Cook 10 to 12 minutes until al dente, stirring occasionally.
- In the last 5 minutes, stir fresh chopped basil directly into the soup.
- Mix ricotta, Parmesan, garlic powder, Italian seasoning, salt, and fresh basil together until combined.
- Ladle soup into bowls. Add a generous dollop of ricotta topping in the center. Sprinkle shredded mozzarella over the top. Finish with fresh basil and extra Parmesan. Serve with crusty bread.
Notes
Use Rao's marinara; the flavor difference is significant, and it carries the entire soup. Season generously with salt at every step. Add fresh basil into the soup itself, not just on top. Do not skip the ricotta topping. Leftovers thicken as the noodles absorb broth — add a splash of beef broth when reheating.
Serving: 6servings, Calories: 520kcal, Carbohydrates: 38g, Protein: 44g, Fat: 18g, Fiber: 3g, Sugar: 8g
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