Name: Ultimate Cheesy Beef Lasagna Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1.5 lbs lean ground beef; 1 large yellow onion, chopped; 4-5 cloves garlic, minced; 1 (28-oz) can crushed tomatoes; 1 (15-oz) can diced tomatoes, undrained; 1 (6-oz) can tomato paste; 6 cups low-sodium chicken or vegetable broth; 2 tsp dried Italian seasoning; 1 tsp dried basil; ½ tsp dried oregano; ¼ tsp red pepper flakes (optional); 1 bay leaf; 1 tsp granulated sugar; Salt and black pepper, to taste; 4-6 lasagna noodles (4-6 oz total), broken into 1-2 inch pieces; ½ cup heavy cream or half-and-half (optional); 5 oz fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry); 15 oz whole milk ricotta cheese; ½ cup grated Parmesan cheese, plus more for serving; ½ cup shredded mozzarella cheese, plus more for serving; ¼ cup fresh parsley, chopped, plus more for garnish; ½ tsp salt (for ricotta topping); ¼ tsp black pepper (for ricotta topping)

Description

Indulge in the comforting flavors of the Ultimate Cheesy Beef Lasagna Soup, a quick and easy one-pot meal that brings all the classic taste of lasagna into a delicious soup form. This recipe features a rich tomato broth filled with lean ground beef, aromatic onions, garlic, and a blend of Italian herbs. The lasagna noodles cook right in the soup, infusing every bite with flavor. Topped with a creamy mix of ricotta, mozzarella, and Parmesan cheeses, this hearty dish is sure to satisfy your cravings without the hassle of traditional lasagna assembly. Perfect for busy family dinners or cozy evenings at home, this soup is both comforting and customizable to suit your taste.

Ingredients

Scale

2 tbsp olive oil
1.5 lbs lean ground beef
1 large yellow onion, chopped
4-5 cloves garlic, minced
1 (28-oz) can crushed tomatoes
1 (15-oz) can diced tomatoes, undrained
1 (6-oz) can tomato paste
6 cups low-sodium chicken or vegetable broth
2 tsp dried Italian seasoning
1 tsp dried basil
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
1 bay leaf
1 tsp granulated sugar
Salt and black pepper, to taste
4-6 lasagna noodles (4-6 oz total), broken into 1-2 inch pieces
½ cup heavy cream or half-and-half (optional)
5 oz fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry)
15 oz whole milk ricotta cheese
½ cup grated Parmesan cheese, plus more for serving
½ cup shredded mozzarella cheese, plus more for serving
¼ cup fresh parsley, chopped, plus more for garnish
½ tsp salt (for ricotta topping)
¼ tsp black pepper (for ricotta topping)

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Brown the ground beef, breaking it apart until fully cooked. Drain excess fat.
Reduce heat to medium, add chopped onion and sauté until softened. Stir in minced garlic and cook for an additional minute.
Add tomato paste; stir for 2-3 minutes until it darkens. Pour in crushed tomatoes and broth, then add Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and sugar. Season with salt and pepper.
Bring to a gentle simmer; cover and cook for 20-30 minutes to meld flavors.
Break lasagna noodles into pieces; add them to the boiling soup along with fresh spinach and optional heavy cream. Cook until noodles are al dente.
Serve hot topped with dollops of ricotta mixture and garnished with parsley.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: One-Pot Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 8g
Sodium: 850mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 4g
Protein: 28g
Cholesterol: 70mg