The Best Ever Lasagna Soup Recipe

Flavorful and comforting, this easy Lasagna Soup Recipe comes together quickly and is packed with fresh herbs and topped with creamy ricotta! Utilizing pantry staples, this soup is rich and decadent, and ready in just 30 minutes. Follow the tips below to maximize your efforts for a most delicious dinner the family will beg to see on the regular meal rotation!

How To Make This Lasagna Soup Recipe

• I utilize ground beef in this recipe because I find the flavor to be fuller, but you can absolutely go with half beef and half italian sausage. For a spicier kick, use spicy italian sausage.
• As you may be able to tell from other recipes, I love to use crushed tomatoes, and this recipe is no different. You can absolutely use diced tomatoes instead for a chunkier texture.
• Mafalda pasta gives this dish a true lasagna look, but if you can’t locate any mafalda pasta, you can break up regular lasagna noodles into smaller pieces, or use campanelle for a comparable appearance.
• I love love love to stir pesto into my ricotta, but it’s completely optional if you don’t have any on hand. Stir in some grated parmesan instead!
• Substitute the fresh herbs for dried by using 3 teaspoons dried basil and 3 teaspoons dried oregano.
• You can cook the pasta separately, which is how I prefer to make this soup, but you can also add the pasta directly to the soup. If you go that route, I would add 2 extra cups of broth since you will lose liquid to the cooking process for the pasta.

Lasagna Soup Recipe

Flavorful and comforting, this easy Lasagna Soup Recipe comes together quickly and is packed with fresh herbs and topped with creamy ricotta! Utilizing pantry staples, this soup is rich and decadent, and ready in just 30 minutes. Dinner is served!

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Course: Dinner, Italian, Main, Main Course, Soup

Cuisine: Comfort Food, Italian

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 8

Calories: 556kcal

Author: Karly Gomez

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 2 cups sweet yellow onion diced
• ▢ 3 tablespoons fresh basil minced
• ▢ 3 tablespoons fresh oregano minced
• ▢ 2 tablespoons fresh garlic minced
• ▢ 2 teaspoons red pepper flakes
• ▢ 1 ½ lbs 85/15 ground beef
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon black pepper
• ▢ ¼ cup tomato paste
• ▢ 28 oz crushed tomatoes
• ▢ 6 cups beef stock
• ▢ 8 oz mafalda pasta
• ▢ 8 oz whole milk ricotta
• ▢ ½ cup pesto
• ▢ 4 oz fresh mozzarella shredded

Instructions

• Heat a large pot over medium heat and add the olive oil. Once hot, add the onion and cook until softened, about 5 minutes. Add the basil, oregano, garlic, and red pepper flakes and stir until fragrant, about 1 minute more.
• Add the ground beef, season with salt and pepper, and cook, breaking up the meat as it cooks, until no longer pink, about 5 minutes. Add the tomato paste and stir well to combine, cooking for 1-2 minutes. Add the crushed tomatoes and beef stock, stir well to combine, then bring to a simmer and cook for 15 minutes at a minimum. Adjust seasoning as desired.
• While the soup simmers, bring a large pot of salted water to a boil and cook the pasta as instructed on the package. Drain well and set aside until ready to serve.
• In a medium bow, stir together the ricotta and pesto until smooth.
• To serve, spoon pasta into bowls, then top with the soup. Garnish with a heaping amount of pesto ricotta and a sprinkle of fresh mozzarella and enjoy.

Notes

• I utilize ground beef in this recipe because I find the flavor to be fuller, but you can absolutely go with half beef and half italian sausage. For a spicier kick, use spicy italian sausage.
• Feel free to use diced tomatoes instead of crushed tomatoes for a chunkier texture.
• Mafalda pasta gives this dish a true lasagna look, but if you can't locate any mafalda pasta, you can break up regular lasagna noodles into smaller pieces, or use campanelle for a comparable appearance.
• If you don't have pesto on-hand, stir in some grated parmesan into the ricotta instead!
• Substitute the fresh herbs for dried by using 3 teaspoons dried basil and 3 teaspoons dried oregano.
• If you want to add the pasta directly to the soup, add 2 extra cups of stock since you will lose liquid to the cooking process for the pasta.

Nutrition

Calories: 556kcal | Carbohydrates: 40g | Protein: 33g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 1171mg | Potassium: 1150mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1092IU | Vitamin C: 14mg | Calcium: 270mg | Iron: 5mg

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