Description
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
- Warm the olive oil in a heavy pot over medium heat until it shimmers.
- Add the garlic and onion, stirring constantly, and cook until they soften and turn translucent, about 3 to 5 minutes.
- Toss in the bell pepper, oregano, parsley, basil, salt, and pepper; mix well and cook for another minute.
- Add the ground beef and brown it thoroughly, draining any excess fat afterward.
- Stir in the ricotta cheese so it blends with the meat evenly.
- 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.
- During the last 15 minutes of simmering, add the broken lasagna noodles and cook until tender.
- Remove the Parmesan rind, divide the soup into oven-safe dishes, top with shredded mozzarella cheese and extra ricotta if desired.
- 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
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 675kcal
- Sugar: 11g
- Sodium: 1767mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 2g + 11g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 79mg