Description
A hearty and flavorful Classic Lasagna Soup that brings all the comforting tastes of lasagna into a delicious soup. Perfect for a cozy meal, this recipe features ground beef, rich marinara, tender lasagna noodles, and a creamy ricotta topping.
Ingredients
- 1 Tablespoon Olive Oil
- 4 Cloves Garlic, small, minced
- 1 Red Onion, minced
- 1 Bell Pepper, minced
- 1/2 teaspoon Fresh Oregano, chopped
- 1 Tablespoon Fresh Parsley, chopped
- 1 1/2 teaspoon Fresh Basil, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 Pound Ground Beef
- 32 Ounces Beef Broth
- 1/2 Cup Ricotta
- 32 Ounces Marinara Sauce
- 14 Ounces Fire Roasted Diced Tomatoes
- 1″ Parmesan Rind
- 2 Cups Lasagna Noodles, broken
- 1 Cup Mozzarella Cheese, shredded
- Garlic Bread, for dipping
Instructions
- In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
- Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
- Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
- Stir to combine and let cook for one minute.
- Add the ground beef and cook until browned and no longer raw. Drain off any grease.
- Add the ricotta to the pot and stir to melt into the meat.
- Add the beef broth, marinara, diced tomatoes and parmesan rind.
- Let simmer all day for maximum flavor or at least 30 minutes.
- The last 15 minutes add the broken lasagna noodles and cook until tender.
- Remove parmesan rind.
- Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you’d like.
- Heat the broiler to high heat and place the soup in the oven.
- Once the cheese is golden and melted remove from the oven and serve with garlic bread.
Notes
- The red onion can be from any variety.
- Rao’s is a recommended marinara sauce.
- Ricotta can be added with the meat or in the next step.
- Optional: Add another dollop of ricotta on top before broiling.