Description
Melty Mashup Lasagna Soup brings together seasoned ground beef, tender lasagna noodles, rich tomato broth, vegetables, Italian herbs, ricotta, mozzarella, and Parmesan in one comforting pot.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, diced, optional
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can tomato paste, 6 ounces
- 1 can crushed tomatoes, 28 ounces
- 6 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, for serving
- Extra Parmesan, for serving
Instructions
1. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook for 3 to 4 minutes.
2. Add the garlic, red bell pepper, and zucchini. Cook for another 3 minutes, stirring frequently.
3. Add the ground beef. Cook for 6 to 8 minutes while breaking the meat apart with a wooden spoon. Drain excess grease when necessary.
4. Stir in the oregano, basil, red pepper flakes, salt, and black pepper.
5. Add the tomato paste. Cook it for 1 to 2 minutes while stirring so it develops a deeper flavor.
6. Pour in the crushed tomatoes and broth. Stir the soup well and bring it to a gentle boil.
7. Reduce the heat and simmer the soup uncovered for 15 to 20 minutes.
8. Add the broken lasagna noodles. Simmer for 12 to 15 minutes, stirring occasionally, until the noodles become tender.
9. Combine the ricotta, mozzarella, and Parmesan in a medium bowl.
10. Ladle the soup into six bowls. Top each serving with the cheese mixture, fresh herbs, and extra Parmesan.
Notes
- Ground Italian sausage can replace the ground beef for a stronger flavor.
- Ground turkey creates a lighter variation.
- Cooked lentils can replace the meat for a vegetarian version when vegetable broth is used.
- Store the soup and cheese mixture separately in airtight containers.
- Refrigerate leftovers for up to 4 days.
- Add a splash of broth while reheating because the noodles continue to absorb liquid.
- For the best freezer texture, freeze the soup before adding the noodles.
- The estimated nutrition values may change with ingredient brands and substitutions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Quick Meals
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Melty Mashup Lasagna Soup, easy lasagna soup recipe, one-pot lasagna soup, cheesy lasagna soup, weeknight dinner