All the flavors of comforting lasagna made easy! This soup has all the flavors you expect from traditional lasagna, but comes together in about 30 minutes. The cheesy layer is the best part!
I thought I’d take a little break from Thanksgiving recipes and share with you a warm and comforting soup. It’s supposed to be pretty frigid here in the northeast over the next few days and I find the best way to stay warm is to eat soup!
I do have more Thanksgiving recipes coming up for the rest of the week, though! So, if you’re still planning your menu, don’t worry I’ve got you covered.
Let’s talk about this lasagna soup. Yes, it’s as good as it sounds. It’s thick, flavorful, and warms you up from the inside out! The best part is that gooey cheese layer. Mmm.
Lasagna soups starts out just like I would start traditional lasagna Bolognese. Sauté ground beef (or turkey, sausage, etc.) with a flavorful mix of vegetables until nicely browned.
Add in tons of fresh garlic, tomato paste, and tomato sauce. At this point, it will be thick like a Bolognese sauce. Now you’ll add in the chicken (or beef) broth, which will give it more of a soup consistency. I like to let it simmer for about 30 minutes, but if you have more time you can certainly let it go for longer. It will be pretty thick, so if you want it thinner just add more broth.
I should also mention that you could make this in your slow cooker. I’ve included the different make-ahead options below the recipe!
Once you’re ready to eat ladle the soup into oven safe soup bowls, top with cheese and pop them under the broiler. I like to leave them in just until the cheese is melted – it’s gooier this way! Yes, my soup bowls pink. I love them.
Now you’re ready to dig in and enjoy all of the flavors of the Italian classic! This soup really does taste just like a slice of lasagna would. You’ll notice I didn’t add any pasta to this. That’s just a personal preference – we really didn’t even miss the noodle component, but if you want to you can definitely mix in cooked pasta.
Lasagna soup is definitely comfort food at it’s best! It’s perfect for a chilly evening and it’s just plain fun to eat. We got 6 servings out of ours – you really don’t need a huge bowl because it’s so filling. The leftovers here were gobbled up before I had the chance to freeze any, so it looks like I’ll need to make another batch!
If you’re a lasagna lover but don’t have the time to spend making the traditional kind, then you need to make this! It will satisfy your lasagna cravings in a third of the time!
- 1 Tablespoon Extra-Virgin Olive Oil
- 1 Pound Lean Ground Beef*
- 1 Onion, peeled and chopped
- 1 Carrot, peeled and chopped
- 1 Stalk Celery, chopped
- 6 Cloves Garlic, peeled and finely minced
- Kosher Salt and Freshly Ground Black Pepper
- 1 Tablespoon Dried Oregano
- 1 Teaspoon Red Pepper Flakes, optional
- 1 (6 oz.) Can Tomato Paste
- 2 Cups Homemade Marinara Sauce
- 4 Cups Low-Sodium Chicken Broth
- 1 Cup Ricotta Cheese
- ¼ Cup Freshly Chopped Basil
- ½ Cup Freshly Grated Parmesan Cheese
- ½ Cup Freshly Grated Mozzarella Cheese
- Heat the olive oil in a large soup pot over high heat. Add in the ground beef and break it up well with a wooden spoon. Add in the onion, carrot, and celery and sauté with the beef until soft and the beef is lightly browned.
- Stir in the garlic and season the mixture with salt, pepper, oregano, and red pepper flakes. Stir in the tomato paste until it’s well combined. Pour in the tomato sauce and chicken broth, mix well and bring the mixture a simmer. Allow the soup to simmer for 30 minutes*.
- Turn on your broiler.
- In a small bowl mix the ricotta cheese with the fresh basil and season with salt and pepper.
- Ladle the soup into oven-safe soup bowls and top with a few dollops of the basil ricotta and sprinkle evenly with Parmesan and mozzarella.
- Place the soup bowls onto a baking sheet and then transfer to the oven. Broil until the cheese is just melted and bubbly. Serve and enjoy!
- *You can use ground turkey or even your favorite sausage in place of the beef
- *30 minutes is all you need for the soup to simmer, but you can let it go longer if you have more time. You can also make this in your slow cooker. Just brown the meat with the vegetables and then place in the slow cooker and add the rest of the ingredients except for the cheeses.
- You can do this a few different ways…
- Make it in the slow cooker and then when you’re ready to eat proceed with the broiling step.
- Make the soup, let it cool and then pop it into the fridge still in the pot. Reheat it on the stove, or in the microwave and then proceed with the broiling step.
- Make the recipe as written including the broiling step. Let the soup servings cool completely, refrigerate, and then microwave when ready to eat.
- I went with option 3 and it came out great!
- **If you want pasta in the soup feel free to add it. We thought it was wonderful without and didn’t even miss it. If you’d like to include it just cook up about a cup of your favorite short cut pasta and toss it in before you’re ready to serve!
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