The ultimate cozy fall meal is Lasagna Soup! You only need one pot to make it and it has all the flavors of lasagna without all the layering and assembling!
This recipe was trending for quite some time but I never made it! I was waiting for the weather to cool down and wow was it worth the wait. I truly enjoyed this more than a traditional layered lasagna although I think that statement might offend some. It is the definition of a hearty meal to have on a chilly night. I can’t believe something could taste so good that was made in about 30 minutes!
The Ricotta Topping
The easiest part of this recipe is making the ricotta topping! This is what we’ll add on top of each bowl after the soup is done. To prep it, these are the ingredients you will need:
- whole milk ricotta
- parmesan
- salt
- black pepper
- nutmeg
Combine everything together in a small bowl and set aside. We won’t need it again until the soup is ready to serve!
The Lasagna Soup
The first thing to do is prepare everything that is preppable before hitting the stove! Here is a list of everything I made sure to do:
- grate mozzarella cheese
- grate parmesan cheese
- break the lasagna sheets into small pieces
- mince garlic
- chop onions if using
- finely chop basil
- finely chop parsley
NOTE: The recipe does not call for onions because I didn’t use it due to personal preference but feel free to use it as it traditionally does include it!
Start by cooking down garlic (and onions if using) in some olive oil and butter in a pot over medium heat. Then add the ground beef. I like to use 90/10 because it’s not too lean and not too fatty, just right.
For the ground beef seasoning, we’ll use Italian seasoning, paprika, onion powder, garlic powder, black pepper, salt, oregano, and red pepper flakes. Cook over medium-high heat and use a wooden spoon to break up the ground beef. Once it browns, we’ll add marinara sauce, heavy cream, and beef broth.
My favorite marinara sauce to use is Rao’s Homemade! Mix all together and bring to a slow and rolling boil. Add the lasagna sheets and cook until soft, about 13 to 15 minutes.
After that, lower the heat and add parsley, basil, and mozzarella cheese. Mix together one last time.
Serve in a bowl with dollops of the seasoned ricotta on top!
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Lasagna Soup
Ingredients
RICOTTA FILLING
- 1 1/2 cup whole milk ricotta
- 1/3 cup grated parmesan
- black pepper, to taste
- salt, to taste
- dash of nutmeg
LASAGNA SOUP
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 tablespoon minced garlic
- 1 pound 90/10 ground beef
- 1 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, adjust to taste
- 24 ounce jar marinara
- 1/2 cup heavy cream
- 4 cups beef broth
- 12 ounces lasagna sheets, broken into pieces
- 2 tablespoons parsley, finely chopped
- 1/4 to 1/3 cup freshly grated parmesan
- 2 tablespoons basil, chopped
- 1/3 cup shredded mozzarella, more to taste
Instructions
MAKE THE RICOTTA TOPPING
- To a small bowl, mix together ricotta, parmesan, black pepper, salt and a dash of nutmeg until smooth. Set aside.
MAKE THE LASAGNA SOUP
- To a large pot over medium-high heat, add olive oil, butter, and garlic. Saute for 1 to 2 minutes and then add the ground beef.
- Season with Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper, and salt. Use a wooden spoon to break up the meat into small pieces.
- Mix and cook until the meat is browned and broken up completely.
- Then add the marinara sauce, heavy cream, and beef broth. Mix well and bring to a slow boil.
- Add the broken lasagna sheets and cook for 14 to 16 minutes or until the pasta is fully cooked and softened.
- Finally, add the basil, parsley, and mozzarella. Mix together.
- Serve warm in a bowl with dollops of the seasoned ricotta on top to enjoy!
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