Lasagna Soup
Dive into a bowl of cozy goodness with this delightful lasagna soup, a dish that warms the soul any time of year! Packed with layers of rich flavors from savory ground beef, melty mozzarella, and al dente pasta, this one-pot wonder is both satisfying and easy to whip up. Grab a spoon and enjoy a comforting twist on a classic favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 3/4 tsp dried basil (8.75 ml)
- 5-6 garlic cloves, minced
- Half an onion
- 2 tsp fresh parsley (10 ml)
- A handful of spinach, optionaloptional
🥩Meat & Seafood(3)
- 1 lb ground beef (454 g)
- 1 32 oz box chicken broth (907 g)
- 1/2 lb hot Italian sausage, optional (227 g)optional
🥛Dairy & Eggs(4)
- 1 cup heavy cream (240 ml)
- 1 1/4 cups shredded mozzarella (300 ml)
- 1/2 cup shredded parm (120 ml)
- 8 oz ricotta (227 g)
🫙Pantry Staples(3)
- 2 cups mafalda pasta (or you can use broken up lasagna noodles) (480 ml)optionalbroken up lasagna noodles
- 1 25 oz jar pasta sauce (709 g)
- 2.5 tbsp tomato paste (37.5 ml)
🧂Spices & Seasonings(7)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 3/4 tsp oregano (3.75 ml)
- Red pepper flakes, optionaloptional
- 1/2 tsp rosemary (2.5 ml)
- S + P to taste
- 1/2 tsp thyme (2.5 ml)
👨🍳 Instructions
- 1
Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
- 2
Add chopped onion and sauté until it begins to soften, about 2 min. Add in garlic and sauté 30 seconds longer.
- 3
Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste.
- 4
Bring just to a boil, and then add in your noodles and heavy cream. Cover and boil for about 10 min. Sprinkle in some freshly shredded mozzarella.
- 5
Turn off the heat and add a handful of spinach to the soup if desired.
- 6
Make a ricotta mixture out of the ricotta, mozzarella, parm, salt and pepper, red pepper flakes, and parsley. Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.
- 7
Garnish with parsley, basil, more parm, and more red pepper flakes.
- 8
Pro tip: if you’re not eating it all immediately, boil the noodles separately and add it to the soup after reheating to prevent soggy noodles.
💡 Pro Tips
- ✓Brown the beef in a hot, dry pot without moving it for 3-4 minutes at a time to develop a deep Maillard crust, which builds fond that dissolves into the broth for a richer base flavor.technique3-4 minutes per side
- ✓Cook the lasagna noodles (broken into pieces) directly in the simmering broth for only 8-10 minutes, since pasta continues to hydrate and soften from residual starch and heat even after the pot is off the burner.timing8-10 minutes
- ✓If storing leftovers, boil noodles separately and combine only at serving time because starch molecules keep absorbing liquid during storage, turning noodles mushy and bloating the broth's volume by as much as 30%.ingredient30% volume increase
- ✓Stir in the heavy cream only after the broth has come to a full boil and reduce heat slightly, since high, prolonged boiling can cause the milk proteins and fat to separate, leading to a grainy or broken texture.techniquebelow rolling boil
- ✓Use fresh block mozzarella shredded by hand rather than pre-shredded bags, since the anti-caking cellulose coating on packaged shredded cheese inhibits smooth melting and can leave a gritty texture in the broth.ingredientcellulose coating <2%
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lasagna Soup
Dive into a bowl of cozy goodness with this delightful lasagna soup, a dish that warms the soul any time of year! Packed with layers of rich flavors from savory ground beef, melty mozzarella, and al dente pasta, this one-pot wonder is both satisfying and easy to whip up. Grab a spoon and enjoy a comforting twist on a classic favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 3/4 tsp dried basil (8.75 ml)
- 5-6 garlic cloves, minced
- Half an onion
- 2 tsp fresh parsley (10 ml)
- A handful of spinach, optionaloptional
🥩Meat & Seafood(3)
- 1 lb ground beef (454 g)
- 1 32 oz box chicken broth (907 g)
- 1/2 lb hot Italian sausage, optional (227 g)optional
🥛Dairy & Eggs(4)
- 1 cup heavy cream (240 ml)
- 1 1/4 cups shredded mozzarella (300 ml)
- 1/2 cup shredded parm (120 ml)
- 8 oz ricotta (227 g)
🫙Pantry Staples(3)
- 2 cups mafalda pasta (or you can use broken up lasagna noodles) (480 ml)optionalbroken up lasagna noodles
- 1 25 oz jar pasta sauce (709 g)
- 2.5 tbsp tomato paste (37.5 ml)
🧂Spices & Seasonings(7)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- 3/4 tsp oregano (3.75 ml)
- Red pepper flakes, optionaloptional
- 1/2 tsp rosemary (2.5 ml)
- S + P to taste
- 1/2 tsp thyme (2.5 ml)
👨🍳 Instructions
- 1
Crumble beef into a hot pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
- 2
Add chopped onion and sauté until it begins to soften, about 2 min. Add in garlic and sauté 30 seconds longer.
- 3
Add in tomato paste, pasta sauce, chicken broth, basil, oregano, rosemary, thyme, garlic powder, onion powder, and season with salt and pepper to taste.
- 4
Bring just to a boil, and then add in your noodles and heavy cream. Cover and boil for about 10 min. Sprinkle in some freshly shredded mozzarella.
- 5
Turn off the heat and add a handful of spinach to the soup if desired.
- 6
Make a ricotta mixture out of the ricotta, mozzarella, parm, salt and pepper, red pepper flakes, and parsley. Ladle the soup into a bowl and add a scoop of the ricotta mixture on top.
- 7
Garnish with parsley, basil, more parm, and more red pepper flakes.
- 8
Pro tip: if you’re not eating it all immediately, boil the noodles separately and add it to the soup after reheating to prevent soggy noodles.
💡 Pro Tips
- ✓Brown the beef in a hot, dry pot without moving it for 3-4 minutes at a time to develop a deep Maillard crust, which builds fond that dissolves into the broth for a richer base flavor.technique3-4 minutes per side
- ✓Cook the lasagna noodles (broken into pieces) directly in the simmering broth for only 8-10 minutes, since pasta continues to hydrate and soften from residual starch and heat even after the pot is off the burner.timing8-10 minutes
- ✓If storing leftovers, boil noodles separately and combine only at serving time because starch molecules keep absorbing liquid during storage, turning noodles mushy and bloating the broth's volume by as much as 30%.ingredient30% volume increase
- ✓Stir in the heavy cream only after the broth has come to a full boil and reduce heat slightly, since high, prolonged boiling can cause the milk proteins and fat to separate, leading to a grainy or broken texture.techniquebelow rolling boil
- ✓Use fresh block mozzarella shredded by hand rather than pre-shredded bags, since the anti-caking cellulose coating on packaged shredded cheese inhibits smooth melting and can leave a gritty texture in the broth.ingredientcellulose coating <2%