Description
A delightful soup that combines the best elements of lasagna with a creamy twist, perfect for cozy evenings.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
- Extra Parmesan cheese for topping
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, keeping about a tablespoon for flavor.
- Stir in the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Incorporate the Italian seasoning, crushed red pepper flakes, salt, and pepper. Mix in the marinara sauce, chicken broth, and crushed tomatoes. Bring to a gentle boil.
- Reduce the heat to medium-low and let it simmer uncovered for 15-20 minutes to deepen the flavors.
- Toss in the broken lasagna noodles and cook until tender, around 10-12 minutes, stirring occasionally and adding extra broth if the soup thickens too much.
- Lower the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese until melted and creamy. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with chopped basil or parsley and extra Parmesan. Serve hot.
Notes
For a vegetarian version, swap the ground meat for a plant-based alternative. Pair with garlic bread or a fresh salad.