Lasagna Soup Hearty Italian Bowl (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1 tablespoon (30 ml) olive oil
02 -
1 pound (450 g) ground beef, 90/10
03 -
1 small yellow onion, diced
04 -
¾ teaspoon salt
05 -
¼ teaspoon ground black pepper
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
24 ounces (710 ml) marinara sauce
09 -
1 ½ tablespoons Italian seasoning
10 -
6 cups (1.5 liter) low-sodium chicken broth, more if needed to thin out
11 -
8 sheets lasagna noodles, broken into sixths
12 -
2 tablespoons fresh parsley, chopped, plus more for garnish
13 -
1 cup (112 g) shredded mozzarella cheese
14 -
½ cup (43 g) shredded parmesan cheese
15 -
8 ounces (225 g) ricotta cheese
16 -
Fresh basil leaves for garnish
# Steps to Follow:
01 -
In a large Dutch oven, heat olive oil over medium heat. Add ground beef and onion, season with salt and pepper, and cook until browned, breaking it apart as you cook. Drain excess fat if needed.
02 -
Add garlic and tomato paste to the pot, cooking for a minute. Stir in parsley.
03 -
Pour in marinara sauce and sprinkle with Italian seasoning. Stir until well combined.
04 -
Add chicken broth to the pot. Bring to a boil, then lower heat to medium-low. Add the broken lasagna noodles and simmer until noodles are tender.
05 -
Stir in chopped parsley and adjust seasonings to taste with salt and pepper.
06 -
In a small bowl, combine mozzarella, parmesan, and ricotta cheese until well mixed.
07 -
Ladle the hot soup into bowls and top each with a scoop of the cheese mixture. Garnish with fresh parsley and basil leaves.
# Additional Notes:
01 -
Broken lasagna noodles can be substituted with ditalini, small shells, or another small pasta shape.
02 -
To make it vegetarian, use vegan ground meat or sauté vegetables such as zucchini and mushrooms. Replace chicken broth with vegetable stock.
03 -
For optimal texture, add the cheese mixture just before serving the soup.