Lasagna Soup Recipe
A comforting lasagna-style soup made with ground beef, marinara, chicken broth and broken lasagna noodles, finished with a ricotta-mozzarella-Parmesan cheese topping.
Servings: 6 servings
Ingredients
Ingredients
- 1 poundground beef
- 1.5 teaspoonsStone House Seasoning
- 1/2 mediumonion diced (optional)
- 1 recipemarinara sauce homemade or 1 (24-ounce) store-bought marinara sauce
- 2 teaspoonsdried parsley
- 1/2 teaspoondried oregano
- 1 teaspoondried basil
- 8 cupschicken broth
- 10 wholelasagna noodles broken into pieces
- 10 ouncesricotta cheese
- 1 cupshredded mozzarella cheese
- 1 cupgrated parmesan cheese
Instructions
Instructions
- Heat a 6-quart Dutch oven or large pot over medium-high heat. Add 1 pound ground beef and 1/2 medium onion, diced (if using). Cook, breaking the meat up with a spoon, until the beef is browned and the onion is translucent, about 3 minutes.
- Drain away any excess grease from the pot.
- Stir in 1.5 teaspoons Stone House Seasoning, 1 recipe marinara sauce (or 1 (24-ounce) store-bought marinara), 2 teaspoons dried parsley, 1/2 teaspoon dried oregano, 1 teaspoon dried basil, and 8 cups chicken broth. Bring the mixture to a simmer.
- Break 10 whole lasagna noodles into about 2-inch pieces and add them to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10 minutes.
- While the noodles cook, combine 10 ounces ricotta cheese, 1 cup shredded mozzarella cheese, and 1 cup grated Parmesan cheese in a small bowl.
- Ladle the soup into bowls and top each serving with dollops of the cheese mixture.
Equipment
- Dutch Oven
Notes
Protein Swaps:Use ground turkey or chicken for a leaner option or add 1/2 pound Italian sausage for additional flavor.
Spice it Up:Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
Creamier Broth:Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
Vegetarian/ Vegan:Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
Gluten-Free:Use gluten-free pasta.
Low-Carb:Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
Dairy-Free:Omit or use cashew ricotta or nutritional yeast for cheeses.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving.
Spice it Up:Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
Creamier Broth:Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
Vegetarian/ Vegan:Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
Gluten-Free:Use gluten-free pasta.
Low-Carb:Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
Dairy-Free:Omit or use cashew ricotta or nutritional yeast for cheeses.
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving.