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Ultimate Cheesy Beef Lasagna Soup

Ultimate Cheesy Beef Lasagna Soup
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Indulge in the comforting flavors of the Ultimate Cheesy Beef Lasagna Soup, a delightful twist on traditional lasagna that comes together in just over an hour. This one-pot wonder features tender ground beef simmered with vibrant tomatoes and fragrant herbs, creating a rich and hearty broth. Topped with a creamy ricotta mixture and melty cheeses, every bowl is an invitation to warmth and satisfaction. Perfect for family dinners, this soup is easy to customize with your favorite vegetables or pasta types, making it a versatile meal option for busy weeknights.

Ingredients

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  • 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 (broken into 1–2 inch pieces)
  • 5 oz fresh spinach, roughly chopped
  • 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)
  • Crusty bread or garlic bread for serving

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and cook until browned while breaking it up. Drain any excess fat. Reduce the heat to medium, then add chopped onion. Sauté for 5-7 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
  2. Add tomato paste to the pot; cook while stirring for 2-3 minutes until it darkens slightly. Pour in crushed tomatoes, diced tomatoes along with their juice, and broth. Stir in Italian seasoning, basil, oregano, optional red pepper flakes, bay leaf, and sugar. Season with salt and black pepper.
  3. Bring the mixture to a gentle simmer. Reduce heat to low, cover the pot, and cook for 20-30 minutes.
  4. Break lasagna noodles into 1-2 inch pieces. In a separate medium bowl, combine ricotta cheese with ½ cup Parmesan cheese, ½ cup mozzarella cheese, chopped parsley, salt, and black pepper. Mix well until smooth.
  5. Remove the bay leaf from the soup pot. Increase heat slightly to bring the soup back to a gentle boil. Add broken lasagna noodles; cook them for about 8-10 minutes until they are al dente. Stir in fresh spinach; cook until spinach wilts down nicely. Taste and adjust seasonings as needed.
  6. Ladle hot soup into individual bowls. Top each serving with creamy ricotta mixture along with an extra sprinkle of mozzarella cheese and grated Parmesan. Garnish with freshly chopped parsley or basil. Serve immediately.

Nutrition

Find it online: https://emmadishes.com/ultimate-cheesy-beef-lasagna-soup/

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