Description
This lasagna soup recipe delivers all the comforting flavors of classic lasagna in a warm, hearty soup. Featuring savory ground beef, tender broken lasagna noodles, rich marinara, fire-roasted diced tomatoes, and a creamy touch of ricotta, it’s topped with melted mozzarella and served with garlic bread for dipping. Perfect for cozy dinners, this recipe is easy to prepare on the stovetop, slow cooker, or Instant Pot, and is a crowd-pleaser for family and guests alike.
Ingredients
Scale
Soup Base and Meat
- 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
Pasta and Cheese
- 2 Cups Lasagna Noodles, broken
- ½ Cup Ricotta Cheese
- 1 Cup Mozzarella Cheese, shredded
Serving
- Garlic Bread, for dipping
Instructions
- Heat Olive Oil: In a heavy bottomed pot over medium heat, add 1 tablespoon olive oil and heat until it just starts to shimmer.
- Sauté Aromatics: Add minced garlic and red onion, stirring as you add, and cook for 3-5 minutes until translucent and fragrant.
- Add Vegetables and Herbs: Stir in minced bell pepper, fresh oregano, parsley, and basil. Season with salt and pepper and cook for about one minute.
- Brown Ground Beef: Add the ground beef to the pot and cook until browned and no longer pink. Drain off any excess grease.
- Incorporate Ricotta: Stir in the ricotta cheese so it melts into the meat mixture, adding creaminess to the soup base.
- Add Liquids and Parmesan Rind: Pour in beef broth, marinara sauce, fire roasted diced tomatoes, and add the parmesan rind. Stir to combine.
- Simmer Soup: Allow the soup to simmer uncovered for at least 30 minutes to develop flavors, or simmer all day on low heat for maximum depth.
- Cook Noodles: About 15 minutes before serving, add broken lasagna noodles to the pot and cook until tender but not mushy.
- Remove Parmesan Rind: Take out the parmesan rind and discard to avoid overly intense flavors.
- Prepare for Broiling: Ladle soup into oven-safe bowls or mugs. Top each serving with shredded mozzarella cheese and, if desired, another dollop of ricotta.
- Broil Cheese: Preheat the oven broiler to high. Place the bowls under the broiler until the cheese is bubbly, golden, and melted.
- Serve: Remove from the oven carefully and serve immediately with warm garlic bread for dipping.
Notes
- Use half ground beef and half Italian sausage for a richer flavor variation.
- Any type of onion can be used, but red onion is preferred for its sweetness and color.
- If fresh herbs aren’t available, substitute with half the amount of dried herbs as they are more concentrated.
- For best noodle texture, add pasta just before serving to avoid sogginess, especially if freezing leftovers.
- Never discard parmesan rinds—adding them to soups infuses a delicious umami and richness.
- This soup freezes well without noodles or cheese; add fresh pasta and cheese when reheating.
- Slow cooker and Instant Pot variations are available: slow cook on low 6-8 hours after step 7; Instant Pot pressure cook for 5 minutes after browning beef.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lasagna soup, beef soup, Italian soup, comfort food, easy dinner, cheesy soup, broken lasagna noodles, garlic bread, hearty soup
