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Ultimate Cheesy Beef Lasagna Soup

Ultimate Cheesy Beef Lasagna Soup
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Indulge in the comforting flavors of classic lasagna with this Ultimate Cheesy Beef Lasagna Soup. This one-pot wonder combines lean ground beef, aromatic vegetables, and hearty lasagna noodles simmered in a rich tomato broth, making it the perfect solution for busy weeknights. Topped with a delightful blend of creamy ricotta, mozzarella, and Parmesan cheeses, this soup is not only satisfying but also customizable to suit your taste. Whether you’re feeding a family or preparing meals for the week ahead, this recipe is sure to become a favorite. Enjoy every spoonful of cheesy goodness without the lengthy assembly!

Ingredients

Scale
  • 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 (4–6 oz total), broken into 1-2 inch pieces
  • ½ cup heavy cream or half-and-half (optional)
  • 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

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up. Drain excess fat. Reduce heat to medium. Add chopped onion and sauté 5-7 minutes until soft. Stir in minced garlic and cook 1 minute until fragrant.
  2. Add tomato paste and cook while stirring for 2-3 minutes until it darkens. Pour in crushed tomatoes, diced tomatoes, and broth. Stir in Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and sugar. Season with salt and pepper.
  3. Bring to a gentle simmer; then reduce heat to low. Cover the pot and cook for 20-30 minutes for flavors to meld and deepen.
  4. While soup simmers, break lasagna noodles into 1-2 inch pieces. In a separate medium bowl, combine ricotta cheese, ½ cup Parmesan cheese, ½ cup mozzarella cheese, ¼ cup fresh chopped parsley, ½ tsp salt, and ¼ tsp black pepper; mix well until smooth.
  5. Remove bay leaf from soup. Increase heat to bring soup to a gentle boil. Add broken lasagna noodles and cook for 8-10 minutes until al dente. Stir in heavy cream (if using) and fresh spinach; cook until spinach wilts. Taste and adjust seasonings as needed.
  6. Ladle hot soup into individual bowls. Top each serving with a generous dollop of the creamy ricotta mixture along with an extra sprinkle of shredded mozzarella cheese and grated Parmesan cheese. Garnish with fresh chopped parsley or basil. Serve immediately with crusty bread or garlic bread for dipping.

Nutrition

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

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