Description
A warm and comforting lasagna soup that combines classic flavors in a creamy broth, perfect for chilly 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
- 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 beef or turkey, cooking until browned, then drain any excess fat.
- Toss in the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic, cooking for 30 seconds.
- Mix in the Italian seasoning, crushed red pepper, salt, and pepper. Pour in the marinara sauce, chicken broth, and crushed tomatoes. Stir and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes.
- Add the broken lasagna noodles and cook for 10–12 minutes until tender.
- Lower the heat and mix in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted.
- Serve hot, topped with chopped basil or parsley and extra Parmesan cheese.
Notes
Let the soup simmer longer for better flavors. Experiment with different cheeses for added flavor.