Description
This easy lasagna soup recipe combines ground beef, tender lasagna noodles, marinara sauce, creamy tomato broth, and plenty of cheese in one comforting meal. Topped with a creamy ricotta mixture and fresh basil, this one-pot lasagna soup is an easy family dinner that delivers classic lasagna flavor without all the layering.
Ingredients
Scale
- 1 pound ground beef
- 1 pound ground Italian sausage (optional)
- 1 small onion, diced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 jar (24-ounce) marinara sauce
- 4 cups beef broth
- 10 lasagna noodles broken into bite-sized pieces
- 1 cup heavy cream
- 1 ½ cups shredded mozzarella, divided
- ¾ cup shredded parmesan, divided
- 1 teaspoon italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- salt and pepper to taste
- fresh basil for garnish
- 1 cup ricotta
- 6 leaves fresh basil, chopped
Instructions
- Brown the ground beef and sausage in a large pot or Dutch oven (affiliate link) over medium heat, breaking it apart as it cooks. Once the beef is cooked through, drain off any excess grease.
- Add the diced onion and minced garlic to the pot. Cook for a few minutes, stirring occasionally, until the onion begins to soften.
- Stir in the tomato paste and cook for about 2 minutes. This quick step helps bring out the rich tomato flavor before you add the liquids.
- Pour in the marinara sauce and beef broth; then add the Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir everything together and bring the soup to a simmer.
- Add the broken lasagna noodles and continue simmering for 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick together. Cook until the noodles are tender.
- Reduce the heat to low. Stir in the heavy cream, mozzarella, and Parmesan until the cheese has melted and the soup is creamy and well combined.
- While the soup finishes cooking, combine the ricotta, Parmesan, mozzarella, chopped fresh basil, salt, and pepper in a small bowl.
- Ladle the hot lasagna soup into bowls and add a generous scoop of the ricotta mixture on top. Finish with fresh basil, extra Parmesan, and red pepper flakes if you like a little heat.
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
Nutrition
- Serving Size:
- Calories: 448
- Sugar: 6.6 g
- Sodium: 1360.7 mg
- Fat: 19.1 g
- Carbohydrates: 33 g
- Fiber: 4.9 g
- Protein: 33.8 g
- Cholesterol: 88.3 mg