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Lasagna Soup with Ricotta

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A heartwarming Lasagna Soup that combines the cheesy goodness of lasagna with the warmth of soup, perfect for chilly evenings.

Ingredients

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  • 1 pound ground beef
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 14.5 ounces diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 sheets lasagna noodles, broken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil

Instructions

  1. Sauté the aromatics: In a large pot over medium heat, cook the ground beef, diced onion, and minced garlic together until the beef is browned and the onion is translucent.
  2. Combine the tomatoes and broth: Stir in the crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and black pepper. Bring this mixture to a boil.
  3. Add the noodles: Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for about 10 to 12 minutes or until the noodles are tender.
  4. Serve with cheese: Ladle the steaming soup into bowls and top each serving with a spoonful of ricotta cheese.
  5. Garnish and enjoy: Sprinkle the shredded mozzarella cheese and freshly chopped basil over the top. Serve immediately.

Notes

Pairs well with crusty garlic bread or a fresh green salad. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/ricotta-lasagna-soup/

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