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!
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.
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.