Ingredients

1 lb lasagna noodles (broken in fourths)

1.5 lb ground beef

10 oz onion (finely chopped, large)

8 oz garlic (6 cloves, minced)

1 tbsp salt & pepper (to taste)

1 tbsp olive oil

2 tbsp tomato paste

2 tsp dried basil

2 tbsp dried oregano

2 tbsp dried parsley

2 tbsp Italian seasoning

2 tbsp crushed red pepper (for a spicy kick)

28 oz crushed tomatoes

6 cups chicken stock

1 cup heavy cream

2 tbsp fresh basil (for garnish)

15 oz ricotta cheese

1 cup shredded mozzarella cheese

½ cup freshly grated parmesan or Pecorino Romano cheese

2 tbsp fresh parsley

Instructions

Step 1: In a Dutch oven or large soup pot, heat the olive oil over medium heat. Add the ground beef and finely chopped onions, browning them until the beef is nearly cooked through.

Step 2: Add the minced garlic and sauté together with the beef and onions until fragrant, about 1-2 minutes.

Step 3: Stir in the tomato paste and cook for a couple of minutes to deepen the flavor. Add dried basil, oregano, parsley, Italian seasoning, crushed red pepper, salt, and pepper. Mix well and sauté briefly.

Step 4: Pour in the crushed tomatoes, chicken stock, and heavy cream. Cover the pot and bring the mixture to a boil.

Step 5: Once boiling, uncover and add the broken lasagna noodles. Boil uncovered until the noodles are al dente, about 7-9 minutes, stirring occasionally to prevent sticking.

Step 6: Add fresh basil and reduce the heat to low. Let the soup simmer gently.

Step 7: In a bowl, combine ricotta cheese, shredded mozzarella, fresh parsley, grated parmesan, salt, and pepper. Mix well and roll the mixture into small cheese balls.

Step 8: Turn off the heat and immediately add the cheese balls into the hot soup. Allow them to soften and melt slightly with the residual heat, keeping their shape but becoming gooey.

Step 9: Ladle the soup into bowls, garnish with additional fresh basil if desired, and serve warm. Enjoy your delicious lasagna soup!

Tips & Variations

For a milder version, reduce or omit the crushed red pepper flakes. You can also substitute ground turkey for beef for a leaner option.

Use fresh lasagna noodles if available, breaking them into pieces just before adding to the soup for a different texture.

Make extra cheese balls and freeze them raw for quick additions to future soups or pasta dishes.

FAQs

Can I make this soup vegetarian?

Yes, substitute the ground beef with sautéed mushrooms or a plant-based meat alternative, and use vegetable stock instead of chicken stock for a vegetarian version.

How do I prevent the noodles from getting too soft?

Add the noodles only when the soup is boiling and cook uncovered, checking frequently to pull them out once they reach al dente texture. Slightly undercooking is better as they will continue to soften when left in the soup.