This straightforward Lasagna Soup is made with hearty floor beef, veggies, and ruffly noodles, however let’s not overlook crucial half: THREE TYPES OF CHEESE. Ricotta makes it creamy, Parmesan makes it delish, and mozzarella provides the proper melty cheese pull to every heaping spoonful.
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Lasagna soup is consolation by the spoonful.
Should you love lasagna however not the work of layering the noodles, the soup goes to be your new BFF—it’s mainly a lazy model of it!
I like my Crockpot Lasagna Soup, however I wished to create a faster stovetop model.
There’s some (scrumptious!) overlap between the 2 variations. I nonetheless embody kale and butternut squash to up the veggie issue (I really like butternut squash on this Skillet Lasagna too!). And naturally, it has the wonderful trifecta of cheeses that make lasagna soup delicious, to not point out wealthy tomato broth and lasagna noodles.
Creamy, tacky, cozy, and satisfying—precisely the sort of meal I need to sit all the way down to on a cold winter night!
Key Substances
You’ll discover the complete listing of elements within the recipe card beneath, however listed below are some notes to remember.
- Floor Beef. Lean floor beef makes this soup hearty and filling. Be happy to swap floor hen or turkey.
- Butternut Squash. To avoid wasting your self just a little prep time, you should buy pre-cut cubes.
- Marinara Sauce. A shortcut that offers the broth large tomato taste with out hours of simmering on the stovetop.
- Dried Lasagna Noodles. Break the noodles into manageable items. You could possibly additionally use one other sort of noodle for those who’re not a lasagna soup purist. Mafaldine works nicely, as will your commonplace rotini.
- Kale or Spinach. I really like hearty kale on this soup, however spinach wilts easily into the broth for those who choose one thing just a little extra inconspicuous.
- Cheese. Ricotta, mozzarella, and Parmesan. The classics for lasagna! Grate your individual mozzarella and Parm for superior taste and meltiness.
- Basil. Recent basil is a should! It has a extra vibrant, herbaceous taste than dried. I promise its price shopping for that little grocery retailer packet.
- Heavy Cream. For that creamy end. You may omit this for those who’d like, however I really like the richness it provides.
Recipe Variations
- Make Vegetarian Lasagna Soup. Should you choose a vegetarian model, use drained and rinsed cannellini beans as an alternative of meat; you’ll be able to add them with the kale.
- Strive Totally different Veggies. Add sliced cremini mushrooms (prepare dinner them after the onions are softened), substitute zucchini for the butternut squash, or swap in your individual favourite additions to lasagna to make this soup your individual.
- Make It Low Carb Lasagna Soup. With out the noodles, this soup makes a superb low carb meal. Make it keto through the use of a marinara with no added sugar and leaving out the butternut squash.
What to Serve with Lasagna Soup
Whereas some soups positively want a pairing to make a whole meal, lasagna soup doesn’t fall into that class. This soup is filling by itself!
That stated, you’ll be able to stretch it and get a couple of extra servings by serving it with Do-it-yourself Garlic Bread or No Knead Focaccia. My Italian Chopped Salad would additionally pair nicely with this recipe for a soup-and-salad state of affairs.
Extra Hearty Italian Soup Recipes
This straightforward lasagna soup simmers hearty floor beef, veggies, ruffly noodles, and THREE kinds of cheese in a creamy tomato broth. Pure consolation!
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- 2 tablespoons extra-virgin olive oil
- 1 massive yellow onion chopped
- 6 cloves garlic minced, about 2 tablespoons
- 1 pound lean floor beef
- 2 teaspoons Italian seasoning
- ¾ teaspoon kosher salt divided
- ½ teaspoon black pepper
- ½ teaspoon floor nutmeg
- ¼ teaspoon purple pepper flakes
- 3 tablespoons tomato paste
- 8 cups low-sodium hen broth
- 2 cups 1/2-inch diced butternut squash
- 1 (24-ounce) jar marinara sauce I used roasted garlic
- 8 ounces dried lasagna noodles damaged crosswise into thirds
- 3 cups chopped kale or spinach
- 1 ¼ cups part-skim ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup plus 2 tablespoons roughly chopped recent basil leaves divided
- ¼ cup heavy cream
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In a big Dutch oven or different heavy-bottomed pot, warmth the olive oil over medium. Add the onion and prepare dinner, stirring sometimes, till it’s starting to melt, 4 to six minutes. Add the garlic and stir for 30 seconds, till aromatic.
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Add the meat, Italian seasoning, ½ teaspoon salt, pepper, nutmeg, and purple pepper flakes. Cook dinner, breaking apart the meat with a spoon, till beginning to brown, 3 to five minutes.
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Add the tomato paste and prepare dinner for 1 minute, stirring continuously.
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Add the broth and butternut squash. Carry to a boil over medium-high warmth, then cut back the warmth to keep up a gradual simmer. Simmer uncovered for five minutes, till the squash is extra tender however nonetheless has some chew to it.
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Add the marinara sauce and return to a boil over medium-high warmth. Stir within the lasagna noodles. Let simmer for 10 minutes, stirring each jiffy to ensure the noodles don’t stick with the underside of the pot.
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Stir within the kale (for those who’re utilizing spinach, wait so as to add it till the tip). Proceed simmering for five to 10 minutes extra, till the noodles are tender. (If utilizing spinach, stir it in now.)
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Whereas the soup simmers, in a medium bowl mix the ricotta, Mozzarella, Parmesan, 2 tablespoons of the basil, and the remaining 1/4 teaspoon salt.
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Take away the soup from the warmth. Stir within the cream and remaining 1/2 cup basil.
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Roll the ricotta combination into beneficiant 1 to 1 1/2-inch balls. Float a couple of on prime of the soup and stir evenly to mix (you may also skip the balls and simply serve the soup with large dollops of ricotta).
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To serve, ladle the soup into bowls. Prime with a further ricotta ball and recent basil.
- TO STORE: Refrigerate leftover lasagna soup for as much as 4 days. The ricotta topping will be refrigerated individually for 3-4 days.
- TO FREEZE: Freeze for as much as 3 months; retailer the soup and ricotta topping individually. Thaw within the fridge earlier than reheating.
- TO REHEAT: Heat leftover lasagna soup on the stovetop or within the microwave till heated via. Let the ricotta combination come to room temperature whilst you warmth the soup.
Serving: 1(of 6)Energy: 560kcalCarbohydrates: 53gProtein: 40gFats: 23gSaturated Fats: 10gPolyunsaturated Fats: 2gMonounsaturated Fats: 9gTrans Fats: 0.3gLdl cholesterol: 85mgPotassium: 1376mgFiber: 5gSugar: 9gVitamin A: 7105IUVitamin C: 32mgCalcium: 348mgIron: 5mg
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