Description
A comforting and creamy lasagna-inspired soup featuring tender noodles, browned beef, and a rich tomato broth finished with creamy ricotta and Parmesan cheese. Perfect for quick weeknight dinners or cozy gatherings.
Ingredients
- 1 pound (450 g) ground beef (85% lean preferred)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces (800 g) crushed tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- 4 cups (950 ml) chicken broth (homemade or low-sodium store-bought)
- 1 teaspoon Italian seasoning (oregano, basil, thyme mix)
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 6 ounces (170 g) lasagna noodles, broken into 2-inch pieces (regular or no-boil)
- 1 cup (240 g) whole-milk ricotta cheese
- ½ cup (50 g) grated Parmesan cheese
- A handful of fresh basil, chopped (optional)
Instructions
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add ground beef and cook about 8 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Drain excess fat if desired.
- Add diced onion and minced garlic to the pot with the beef. Sauté for 3-4 minutes until onions are soft and translucent and garlic is fragrant.
- Stir in crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 2 minutes to combine flavors.
- Pour in chicken broth and bring the soup to a gentle simmer over medium heat, then reduce heat to medium-low.
- Add broken lasagna noodles to the simmering soup. Cook uncovered for 10-12 minutes, stirring occasionally, until noodles are tender but not mushy.
- Remove pot from heat. Stir in grated Parmesan and dollops of ricotta cheese until creamy and silky. Fold in chopped fresh basil.
- Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve immediately with extra Parmesan or basil garnish.
Notes
[‘Watch noodles closely to avoid overcooking and mushiness.’, ‘If soup thickens when reheated, stir in a splash of broth or water.’, ‘Use whole-milk ricotta for best creamy texture; low-fat ricotta can be grainy.’, ‘For gluten-free, substitute noodles with gluten-free pasta or zucchini ribbons.’, ‘Vegetarian version can be made by replacing beef with mushrooms, lentils, or tofu.’, ‘No-boil noodles save time but monitor cooking closely.’, ‘Cook noodles separately if freezing to prevent mushiness.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 350
- Sugar: 7
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 22
Keywords: lasagna soup, cozy soup, creamy ricotta soup, easy dinner, comfort food, quick soup recipe, Italian soup, weeknight meal