Print

The Best Lasagna Soup Recipe Guaranteed to Delight

THE BEST LASAGNA SOUP RECIPE centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy The Best Lasagna Soup Recipe, a perfect blend of cozy flavors ideal for Easy Fall Soup Recipes. This One Pot Lasagna Soup delivers comforting Italian soup notes with creamy ricotta and hearty ingredients.

Ingredients

Scale
  • 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
  • 32 Ounces Marinara Sauce *Rao’s is our favorite
  • 14 Ounces Fire Roasted Diced Tomatoes
  • 1 inch Parmesan Rind
  • 2 Cups Lasagna Noodles broken
  • 1 Cup Mozzarella Cheese shredded
  • Garlic Bread for dipping

Instructions

  1. Warm the olive oil in a heavy pot over medium heat until it shimmers.
  2. Add the garlic and onion, stirring constantly, and cook until they soften and turn translucent, about 3 to 5 minutes.
  3. Toss in the bell pepper, oregano, parsley, basil, salt, and pepper; mix well and cook for another minute.
  4. Add the ground beef and brown it thoroughly, draining any excess fat afterward.
  5. Stir in the ricotta cheese so it blends with the meat evenly.
  6. Pour in the beef broth, marinara sauce, diced tomatoes, and add the Parmesan rind; allow the soup to simmer for at least 30 minutes, longer if possible for deeper flavor.
  7. During the last 15 minutes of simmering, add the broken lasagna noodles and cook until tender.
  8. Remove the Parmesan rind, divide the soup into oven-safe dishes, top with shredded mozzarella cheese and extra ricotta if desired.
  9. Place under a high broiler until the cheese melts and becomes golden, then serve with garlic bread.

Notes

  • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor You can use any onion you’d like, but I tend to use red like our bolognese sauce If you don’t have access to fresh herbs, you can substitute half the amount of dry herbs
  • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid
  • Cool completely and freeze in heavy duty freezer bag or in a covered freezer container

Nutrition

Find it online: https://www.amgroyal.com/the-best-lasagna-soup-recipe/