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Lasagna Soup Recipe

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3.9 from 7 reviews

This hearty Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, easy-to-make soup. Featuring ground beef, butternut squash for a subtle sweetness, tender lasagna noodles, kale or spinach, and a cheesy ricotta topping, this dish is perfect for cozy dinners. The soup is simmered to meld the flavors together, topped with fresh basil, and finished with a creamy cheese blend for a satisfying meal that serves six.

Ingredients

Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 1 pound lean ground beef
  • 2 teaspoons Italian seasoning
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 8 cups low-sodium chicken broth
  • 2 cups ½-inch diced butternut squash
  • 1 (24-ounce) jar marinara sauce (roasted garlic recommended)
  • 8 ounces dried lasagna noodles, broken crosswise into thirds
  • 3 cups chopped kale or spinach

Cheese Mixture & Garnish

  • 1 ¼ cups part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ½ cup plus 2 tablespoons roughly chopped fresh basil leaves, divided
  • ¼ cup heavy cream

Instructions

  1. Soften the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften, about 4 to 6 minutes. Add the minced garlic and stir for 30 seconds until fragrant.
  2. Brown the Beef: Add the lean ground beef, Italian seasoning, half of the salt (½ teaspoon), black pepper, and red pepper flakes. Cook, breaking up the meat with a spoon, until it starts to brown, about 3 to 5 minutes.
  3. Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly to deepen the flavor.
  4. Simmer with Broth and Squash: Pour in the chicken broth and add the diced butternut squash. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a steady simmer. Let it simmer uncovered for 5 minutes, until the squash is tender but still slightly firm.
  5. Add Marinara and Noodles: Stir in the marinara sauce and return to a boil. Add the broken lasagna noodles and let simmer for 10 minutes, stirring every few minutes to prevent noodles from sticking to the pot.
  6. Incorporate Greens: Add chopped kale now. If using spinach, wait until the noodles are tender and then stir it in. Continue simmering for another 5 to 10 minutes until noodles are fully cooked and greens are wilted.
  7. Prepare Cheese Mixture: While the soup simmers, combine ricotta, mozzarella, Parmesan, 2 tablespoons of chopped basil, and the remaining ¼ teaspoon salt in a medium bowl. Mix until well combined.
  8. Finish Soup: Remove the soup from heat and stir in the heavy cream and the remaining ½ cup of chopped basil.
  9. Form Ricotta Balls: Roll the cheese mixture into generous 1 to 1½-inch balls. Float a few on top of the soup and stir lightly to combine. Alternatively, serve the soup with dollops of the cheese mixture if preferred.
  10. Serve: Ladle soup into bowls and top each serving with an additional ricotta ball and fresh basil for garnish. Enjoy your comforting lasagna soup!

Notes

  • Use kale or spinach; if choosing spinach, add it at the very end as it wilts quickly.
  • Breaking the lasagna noodles into thirds helps them cook evenly and makes the soup easier to eat.
  • Fresh basil enhances the flavor—reserve some for garnish.
  • This soup can be made ahead; flavor improves after resting.
  • Use low-sodium broth to better control salt levels.
  • Adjust red pepper flakes to your preferred heat level.

Find it online: https://yumntasty.com/lasagna-soup-recipe/