Description

This Lasagna Soup recipe offers all the comforting flavors of traditional lasagna in a warm, hearty soup form. Featuring browned ground beef, a blend of Italian herbs, crushed tomatoes, and a creamy cheese mixture, this dish is perfect for a cozy meal. The soup is finished with melted ricotta and mozzarella cheese balls, garnished with fresh basil and parsley, providing a deliciously gooey texture and rich taste.

Ingredients

Scale

Soup Base

1 lb lasagna noodles (broken in fourths)
1.5 lb ground beef
10 oz onion, finely chopped (large)
8 oz 6 garlic 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

Cheese Balls

15 oz ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan or Pecorino Romano cheese
2 tbsp fresh parsley
Salt and pepper to taste

Garnish

2 tbsp fresh basil (for garnish)

Instructions

Brown the beef and onions: In a Dutch oven or large soup pot, heat olive oil over medium heat. Add ground beef and finely chopped onions, cooking until beef is nearly cooked through and onions are softened.
Sauté garlic: Add minced garlic to the pot and sauté with the beef and onions until fragrant, about 1-2 minutes.
Add tomato paste and seasonings: Stir in tomato paste and cook for a couple of minutes to deepen the flavor. Then add dried basil, dried oregano, dried parsley, Italian seasoning, crushed red pepper, salt, and pepper. Mix well and sauté the spices to release their aroma.
Add liquids and bring to boil: Pour in crushed tomatoes, chicken stock, and heavy cream. Stir to combine, cover the pot, and bring the soup mixture to a boil.
Cook lasagna noodles: Remove the lid once boiling, add the broken lasagna noodles to the pot, and boil uncovered until the noodles reach al dente texture, about 8-10 minutes, stirring occasionally to prevent sticking.
Add fresh basil and simmer: Stir in fresh basil leaves and reduce heat to low. Let the soup simmer gently while preparing the cheese balls.
Prepare cheese balls: In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated parmesan, fresh parsley, salt, and pepper. Mix until uniform, then roll the mixture into small balls about the size of a walnut.
Add cheese balls to soup: Turn off the heat and immediately add the cheese balls into the hot soup. Allow them to melt slowly with the residual heat, becoming gooey and soft but maintaining their shape, approximately 5 minutes.
Serve: Ladle the soup into bowls, garnish with additional fresh basil and parsley if desired, and serve hot for a comforting Italian-inspired meal.

Notes

The crushed red pepper can be adjusted or omitted based on your spice preference.
Use gluten-free lasagna noodles if you want to make the recipe gluten free.
For a richer flavor, substitute chicken stock with beef stock or vegetable broth.
Ensure the cheese balls are rolled tightly so they hold together when melted in the soup.
Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking noodles and cheese balls.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Lasagna Soup, Italian Soup, Comfort Food, Hearty Soup, Cheese Balls, Ground Beef Soup