Delicious Rich Lasagna Soup with Ricotta for Cozy Nights
Rich Lasagna Soup with Ricotta brings indulgent flavors of classic lasagna in a cozy, one-pot meal.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 1 lb Ground Beef or Italian sausage for spicier alternative
- 1 Onion, diced can substitute with shallots
- 6 cloves Garlic, minced fresh is best, but garlic powder may be used
- 3/4 tsp Red Pepper Flakes adjust according to spice preference
- 24 oz Italian Sauce Rao's Homemade Marinara recommended
- 10 cups Chicken Broth low-sodium recommended
- 14 oz Crushed Tomatoes Muir Glen preferred for sweetness
- 2 tbsp Tomato Paste can substitute with more crushed tomatoes
- 2 tsp Balsamic Vinegar can use red wine vinegar if unavailable
- 2 tsp Sugar balances acidity from tomatoes
- 1 tbsp Dried Basil fresh herbs can be used
- 1 tsp Dried Parsley fresh herbs can be used
- 1 tsp Dried Oregano fresh herbs can be used
- 1/2 tsp Fennel Seeds omit if not preferred
- 1 tsp Salt adjust to taste
- 1/2 tsp Pepper adjust to taste
- 1 Bay Leaf remove before serving
- 10 Lasagna Noodles, broken into pieces pre-cooked or fresh noodles could be substituted
For the Creaminess
- 1/2 cup Cream substitute with whole milk for a lighter version
For the Toppings
- 1/4 cup Fresh Basil, chopped use parsley or additional herbs as an alternative
- Mozzarella
- Parmesan
- Ricotta opt for Galbani ricotta for the best texture
Instructions
Preparation
- Brown the Beef: Begin by heating a large pot over medium-high heat. Add the ground beef, cooking until it’s browned and crumbly. Drain off excess fat, but leave about 1 tablespoon for flavor.
- Sauté the Aromatics: Toss in the diced onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and red pepper flakes, sautéing for an additional 30 seconds until fragrant.
- Combine the Sauces: Pour in the Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and add the dried herbs, salt, pepper, and bay leaf. Stir well and add the chicken broth, bringing the mixture to a boil.
- Add the Noodles: Break the lasagna noodles into pieces and add them to the pot. Reduce the heat to medium-low, letting it simmer for 20-30 minutes until the noodles are tender but not mushy.
- Finish the Soup: Remove the bay leaf and gently stir in the cream. Adjust thickness by adding reserved broth as needed, and heat until warmed through.
- Serve and Garnish: Ladle the soup into bowls, topping generously with dollops of ricotta, mozzarella, Parmesan, and sprinkle freshly chopped basil on top.
Notes
Optional: Add a sprinkle of extra red pepper flakes for a spicy kick! Store leftovers in an airtight container for up to 4 days, and freeze portions for up to 3 months.