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Ultimate Cheesy Beef Lasagna Soup

Ultimate Cheesy Beef Lasagna Soup
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Indulge in the rich, comforting flavors of our Ultimate Cheesy Beef Lasagna Soup—a delightful twist on the classic Italian dish that brings all your favorite lasagna elements into a warm, hearty bowl. This one-pot meal features lean ground beef simmered in a savory tomato broth, with tender lasagna noodles cooking right in the soup. Topped with a luscious blend of ricotta, mozzarella, and Parmesan cheese, this recipe offers a cheesy finish that will satisfy even the heartiest cravings. Perfect for busy weeknights or family gatherings, it’s a quick and easy dinner solution that promises to become a beloved staple in your kitchen.

Ingredients

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  • 2 tbsp olive oil
  • 1.5 lbs lean ground beef
  • 1 large yellow onion, chopped
  • 4–5 cloves garlic, minced
  • 1 (28-oz) can crushed tomatoes
  • 1 (15-oz) can diced tomatoes, undrained
  • 1 (6-oz) can tomato paste
  • 6 cups low-sodium chicken or vegetable broth
  • 2 tsp dried Italian seasoning
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp red pepper flakes (optional)
  • 1 bay leaf
  • 1 tsp granulated sugar
  • Salt and black pepper, to taste
  • 4–6 lasagna noodles (4–6 oz total), broken into 1-2 inch pieces
  • ½ cup heavy cream or half-and-half (optional)
  • 5 oz fresh spinach, roughly chopped (or 10 oz frozen, thawed & squeezed dry)
  • 15 oz whole milk ricotta cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • ½ cup shredded mozzarella cheese, plus more for serving
  • ¼ cup fresh parsley, chopped, plus more for garnish
  • ½ tsp salt (for ricotta topping)
  • ¼ tsp black pepper (for ricotta topping)

Instructions

  1. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up. Drain excess fat.
  2. Reduce heat to medium. Add chopped onion and sauté for 5-7 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Add tomato paste and cook while stirring for 2-3 minutes until it darkens. Pour in crushed tomatoes, diced tomatoes, and broth. Stir in Italian seasoning, basil, oregano, red pepper flakes (if using), bay leaf, and sugar. Season with salt and pepper.
  4. Bring to a gentle simmer. Then reduce heat to low, cover, and cook for 20-30 minutes to allow flavors to meld and deepen.
  5. While the soup simmers, break lasagna noodles into 1-2 inch pieces. In a separate medium bowl, combine ricotta cheese with ½ cup Parmesan cheese, ½ cup mozzarella cheese, ¼ cup fresh chopped parsley, ½ tsp salt, and ¼ tsp black pepper; mix well until smooth.
  6. Remove bay leaf from soup. Increase heat to bring soup back to a gentle boil. Add broken lasagna noodles and cook for 8-10 minutes until al dente. Stir in heavy cream (if using) and fresh spinach; cook until spinach wilts. Taste and adjust seasonings as needed.
  7. Ladle hot soup into individual bowls. Top each serving with a generous dollop of the creamy ricotta mixture along with an extra sprinkle of shredded mozzarella and grated Parmesan cheese. Garnish with fresh chopped parsley or basil. Serve immediately with crusty bread or garlic bread for dipping.

Nutrition

Find it online: https://tastebykylie.com/ultimate-cheesy-beef-lasagna-soup/

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