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Lasagna soup with ground beef, broken lasagna noodles, and crushed tomatoes, topped with dollops of ricotta and sprinkled with mozzarella and parmesan.

Lasagna Soup with Ricotta-Parmesan Topping

This lasagna soup is made by simmering ground beef, tomatoes, and seasonings, then adding cooked lasagna noodles and a ricotta-Parmesan topping.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 680
Ingredients Method

Ingredients
  

Lasagna Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion minced fine
  • 3 garlic cloves pressed
  • 1 lb ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 can crushed tomatoes 28-ounce
  • 28 to 32 ounces chicken stock
  • 2 teaspoons dried basil or 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 8-10 lasagna noodles snapped into bite-sized chunks
  • 1/4 cup heavy cream optional
  • 1 cup shredded mozzarella
Ricotta-Parmesan Topping
  • 1 cup shredded mozzarella
  • 1 1/2 cups ricotta
  • 3/4 cup freshly grated Parmesan
  • 1 teaspoon garlic salt

Method
 

Lasagna Soup
  1. Set a large pot over medium-high heat and warm the olive oil. Sauté the onion until tender, roughly 5 minutes. Add the garlic and cook for another minute.
  2. Introduce the ground beef, breaking it up with a spoon. Sprinkle with salt and pepper. Brown the meat thoroughly, about 6-8 minutes.
  3. Lower the heat to medium-low. Pour in the crushed tomatoes and chicken broth, then season with basil, oregano, and chili flakes. Let it simmer while you handle the noodles.
  4. In the meantime, boil a large pot of salted water and cook the lasagna noodles per package directions. Drain and reserve.
  5. If using, mix in the heavy cream and 1 cup of mozzarella into the soup. Adjust seasoning to taste.
  6. In a separate bowl, blend the remaining mozzarella, ricotta, Parmesan, and garlic salt.
Ricotta-Parmesan Topping
  1. Fold the cooked noodles into the soup. Portion the soup into bowls, then crown each with a generous spoonful of the cheese mixture. Optionally, garnish with fresh basil.