Name: Lasagna Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian-American
Ingredients: 1 Tablespoon Olive Oil; 4 Cloves Garlic, small, minced; 1 Red Onion, minced; 1 Bell Pepper, minced; ½ teaspoon Fresh Oregano, chopped; 1 Tablespoon Fresh Parsley, chopped; 1½ teaspoon Fresh Basil, chopped; ½ teaspoon Salt; ¼ teaspoon Pepper; 1 Pound Ground Beef; 32 Ounces Beef Broth; 32 Ounces Marinara Sauce (Rao’s recommended); 14 Ounces Fire Roasted Diced Tomatoes; 1 inch Parmesan Rind; 2 Cups Lasagna Noodles, broken; ½ Cup Ricotta Cheese; 1 Cup Mozzarella Cheese, shredded; Garlic Bread, for dipping

Ingredients

1 Tablespoon Olive Oil

4 Cloves Garlic, small, minced

1 Red Onion, minced

1 Bell Pepper, minced

½ teaspoon Fresh Oregano, chopped

1 Tablespoon Fresh Parsley, chopped

1 ½ teaspoon Fresh Basil, chopped

½ teaspoon Salt

¼ teaspoon Pepper

1 Pound Ground Beef

32 Ounces Beef Broth

½ Cup Ricotta Cheese

32 Ounces Marinara Sauce (Rao’s recommended)

14 Ounces Fire Roasted Diced Tomatoes

1 inch Parmesan Rind

2 Cups Lasagna Noodles, broken into pieces

1 Cup Mozzarella Cheese, shredded

Garlic Bread, for dipping

Instructions

Step 1: In a heavy-bottomed pot over medium heat, add the olive oil and heat until it just starts to shimmer.

Step 2: Add the minced garlic and onion, stirring as you add them. Cook for 3 to 5 minutes until the onion is translucent.

Step 3: Stir in the minced bell pepper, fresh oregano, parsley, basil, salt, and pepper. Cook for 1 minute to combine flavors.

Step 4: Add the ground beef and cook until browned and no longer pink. Drain any excess grease from the pot.

Step 5: Stir in the ricotta cheese so it melts into the meat mixture.

Step 6: Pour in the beef broth, marinara sauce, fire roasted diced tomatoes, and add the parmesan rind. Stir to combine.

Step 7: Let the soup simmer for at least 30 minutes to develop flavor; simmering longer, even all day on low heat, is recommended for best taste.

Step 8: About 15 minutes before serving, add the broken lasagna noodles and cook until tender.

Step 9: Remove the parmesan rind from the soup.

Step 10: Ladle the soup into oven-safe bowls or mugs. Top each serving with shredded mozzarella cheese and optional extra dollop of ricotta.

Step 11: Preheat your oven broiler to high. Place the bowls under the broiler until the cheese is melted and golden brown.

Step 12: Remove from the oven and serve immediately with warm garlic bread for dipping.

Tips & Variations

For best texture, add lasagna noodles only during the last 15 minutes of cooking as they soak up broth quickly.

You can substitute half the ground beef with Italian sausage for extra flavor or use ground turkey or chicken for a lighter version.

To make it vegetarian, skip the beef and use vegetable broth instead.

If fresh herbs aren’t available, use half the amount of dried herbs as a substitute.

Add vegetables like mushrooms, zucchini, or spinach for added nutrition and flavor.

Use other pasta shapes like bow tie or mafalda noodles if you can’t find lasagna noodles.

Never throw away parmesan rinds—they add amazing depth when simmered in soups and sauces.

Serve with crusty garlic bread or a fresh salad, such as Caesar salad, to balance the richness.

Storage

Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. When reheating, microwave until hot or warm on the stovetop. For freezing, do not add pasta or cheese beforehand. Let the soup cool completely and freeze in a sealed container for up to 6 months. Thaw before reheating and add fresh pasta when warming for best texture.

FAQs

Can I make this soup ahead of time?

Yes, the soup develops even deeper flavors if made early and simmered gently or refrigerated overnight before adding noodles and cheese fresh at serving time.

What if I don’t have fresh herbs?

You can substitute dried herbs for fresh by using about half the amount since dried herbs are more concentrated. Using garlic powder or onion powder in addition works well too.