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Lasagna Soup with Ricotta Topping

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A comforting, hearty lasagna soup packed with rich tomato flavor, tender pasta, and savory meat, finished with a creamy ricotta topping.

Ingredients

  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 (24 oz) jar marinara sauce
  • 4 cups chicken or beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 tsp Italian seasoning
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley or basil for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened.
  2. Add ground beef and cook until browned. Drain excess fat if needed.
  3. Stir in garlic and cook for about 1 minute until fragrant.
  4. Add marinara sauce, diced tomatoes, broth, and Italian seasoning. Stir well and bring to a simmer.
  5. Add broken lasagna noodles and cook until tender, about 10–12 minutes.
  6. Season with salt and pepper to taste.
  7. In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
  8. Ladle soup into bowls and top each serving with a generous spoonful of the ricotta mixture.
  9. Garnish with fresh herbs and serve warm.

Notes

  • Use ground turkey or chicken for a lighter version.
  • Store leftovers in the refrigerator for up to 3 days.
  • Cook pasta separately if planning to store to prevent it from getting too soft.
  • Add spinach or zucchini for extra vegetables.
  • Serve with crusty bread for a complete meal.

Nutrition

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