Lasagna Soup
Hearty lasagna soup made with ground beef, spinach and a creamy ricotta cheese topping. The perfect easy dinner for chilly nights in!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 pound lean ground beef
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Pinch of red pepper flakes
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 28–ounce can crushed tomatoes
- 4 cups beef broth or chicken broth
- 8–12 lasagna noodles, broken into pieces
- A few big handfuls of spinach
- Kosher salt and black pepper
For the ricotta-mozzarella topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup thinly sliced fresh basil leaves, optional
- Kosher salt and black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat until shimmering. Add onion and ground beef, breaking the beef up with your spoon. Season with a pinch of salt and pepper, and cook for 5-6 minutes, until the beef is browned and the onions are soft and translucent. Drain excess grease if necessary.
- Add garlic and all the herbs and spices: basil, oregano, thyme, red pepper flakes and bay leaves. Cook for a few seconds until fragrant, then add tomato paste. Cook, stirring frequently, for about a minute, until the tomato paste is a deep brick red.
- Pour in crushed tomatoes and broth. Increase heat to medium-high and bring to a gentle boil. Add broken lasagna noodles and cook, stirring occasionally, for 15-20 minutes, or until noodles are al dente.
- While the soup simmers, mix up the ricotta topping: In a small bowl, stir together ricotta, mozzarella, Parmesan, chopped fresh basil, salt and pepper.
- Adjust seasonings to taste. Ladle into bowls and serve topped with a generous dollop of ricotta topping.
Find it online: https://www.emilyeatsthings.com/lasagna-soup/