Deconstructed Lasagna Soup

Course: Soup

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 318kcal

Author: Platings and Pairings

This One Pot Lasagna Soup tastes just like lasagna without all the work. This beef & noodle tomato soup is served topped with a creamy ricotta cheese mixture that melts deliciously into it.

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Ingredients

1 Tablespoon extra virgin olive oil
1 pound ground beef lean
1 large yellow onion diced
4 cloves garlic minced
5 cups bone broth or low-sodium chicken broth or beef broth
2 14.5 ounce cans petite diced tomatoes
3 Tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon fennel seeds crushed
1/2 teaspoon dried thyme
1 teaspoon granulated sugar
8 lasagna noodles broken into bite size pieces (6.5 oz)
Salt and freshly ground black pepper to taste

Ricotta Cheese Topping

3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
8 ounces ricotta cheese
2 Tablespoons chopped fresh parsley plus more for garnish

Instructions

Heat 1 Tablespoon extra virgin olive oil in a large pot over medium-high heat. Once hot, add 1 pound ground beef, season with salt and pepper and cook, stirring occasionally until browned.
Add 1 large yellow onion and 4 cloves garlic and saute until it begins to soften, about 3 minutes.
Add 5 cups bone broth , 2 14.5 ounce cans petite diced tomatoes, 3 Tablespoons tomato paste, 1 teaspoon dried basil, 1 teaspoon dried oregano, 3/4 teaspoon fennel seeds, 1/2 teaspoon dried thyme, 1 teaspoon granulated sugar, 8 lasagna noodles, and season with salt and pepper. Bring just to a boil, then reduce heat and simmer 20 minutes.
In a mixing bowl, using a fork, stir together 3/4 cup shredded mozzarella cheese, 1/2 cup grated parmesan cheese, 8 ounces ricotta cheese and 2 Tablespoons chopped fresh parsley.
Ladle soup into bowls, dollop with a large scoop of the ricotta cheese mixture and sprinkle with chopped parsley.

Video

Notes

How to store & reheat

This soup will keep for up to 3 days in the fridge, or in the freezer for up to 3 months. However, the noodles will absorb some of the cooking liquids and your soup will become thick. To loosen it up, add some additional chicken stock or water. Or, you can make the soup and noodles separate, then when you are ready to serve, simply stir in your cooked noodles.
To reheat, heat thawed soup in the microwave or on the stove over medium heat.

Variations

For even more flavor, try swapping in some sausage for the ground beef.
For a lightened up version, try using ground turkey.
For vegetarian lasagna soup, use sauteed mushrooms and zucchini in place of the meat or use a meat substitute like impossible burger.
For extra veggies, stir in some baby spinach at the end of the cook time.

Nutrition