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Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta

Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta
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Indulge in the warmth and comfort of this Easy Lasagna Soup Recipe: Cheesy Beef & Tomato Pasta. This delightful dish combines all the classic flavors of traditional lasagna into a hearty soup that’s perfect for chilly evenings or busy weeknights. With lean ground beef, aromatic herbs, and a rich tomato base, this one-pot meal is not only easy to prepare but also bursting with cheesy goodness from ricotta, mozzarella, and Parmesan. Enjoy it with fresh basil and crusty bread for an unforgettable family dinner that everyone will love.

Ingredients

Scale
  • 2 tbsp extra virgin olive oil
  • 1.5 lbs lean ground beef
  • 1 large yellow onion, finely diced
  • 4–5 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil (or 2 tbsp fresh, chopped)
  • 1/2 tsp red pepper flakes
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 6 cups beef or vegetable broth
  • 1/2 cup beef broth (non-alcoholic alternative for red apple vinegar)
  • 10–12 lasagna noodles, broken into 1–2 inch pieces
  • 1 cup whole milk or heavy cream
  • 1/2 cup fresh Italian parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1/2 tsp granulated sugar (optional)
  • FOR THE CREAMY RICOTTA TOPPING:
  • 15 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil, finely chopped
  • 1 large egg (optional)
  • 1/4 tsp salt
  • Pinch of black pepper
  • FOR SERVING AND GARNISH:
  • 1 cup shredded mozzarella cheese
  • Extra fresh basil leaves or chopped parsley
  • Crusty garlic bread or warm baguette

Instructions

  1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat.
  2. Add the lean ground beef and brown thoroughly, breaking it apart as it cooks. Drain excess fat.
  3. Add diced onion and cook for about 5–7 minutes until translucent.
  4. Stir in minced garlic, dried oregano, dried basil, and red pepper flakes; cook for an additional minute until fragrant.
  5. Pour in the beef broth while scraping any browned bits from the bottom of the pot.
  6. Allow liquid to reduce for about 2–3 minutes.
  7. Stir in tomato paste; cook for another couple of minutes. Add crushed tomatoes and undrained diced tomatoes.
  8. Pour in the beef or vegetable broth, stirring well. Bring to a gentle boil then reduce heat to low.
  9. Cover partially and let simmer for approximately 30–60 minutes to meld flavors together.
  10. Taste and adjust seasoning with salt, pepper, and optional sugar if desired.
  11. While the soup simmers, break lasagna noodles into irregular pieces about 1–2 inches long.
  12. Increase heat to medium-high until boiling again. Add broken noodles to the soup immediately stirring to prevent sticking.
  13. Reduce heat back down to medium-low; cook uncovered for about 10–12 minutes until al dente.
  14. Once noodles are cooked through, stir in whole milk or heavy cream along with fresh Italian parsley.
  15. Taste again adjusting seasoning as necessary. Remove from heat.
  16. In a separate bowl, combine ricotta cheese, grated Parmesan cheese, fresh chopped basil, optional egg, salt, and a pinch of black pepper; mix thoroughly.
  17. Ladle generous portions of hot soup into individual bowls. Add a dollop of the creamy ricotta mixture into each bowl's center.
  18. Sprinkle shredded mozzarella cheese generously over each serving. Garnish with extra fresh basil leaves or chopped parsley. Serve immediately alongside crusty garlic bread or warm baguette.

Nutrition

Find it online: https://trandtaste.com/easy-lasagna-soup-recipe-cheesy-beef-tomato-pasta/

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