Cozy Lasagna Soup Recipe
Recipe by | Lizzie West
We are heading into soup season! Even though the temperatures may not be giving you that cozy feeling, sometimes hearty soup is all you need to feel those fall vibes. Check out this easy recipe, that everyone will love, anytime you want sometimes warm and filling for your family. And it takes a lot less time than baking a frozen lasagna!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes 6-8 Servings
INGREDIENTS:
• 1 lb Ground Beef or Italian Sausage
• 6-10 oz Lasagna Noodles (Mafaldine, Cavatappi, or Campanelle are great substitutes)
• 24 oz Jar Marinara Sauce
• 5-6 cups Beef Broth
• 1/3 cup Heavy Cream
• 1 Small Can Tomato Sauce (OPTIONAL)
• 16 oz Ricotta Cheese
• 1/3 cup Shredded Mozzarella Cheese
• 1/3 cup Grated Parmesan Cheese
• Olive Oil
• 3 tbsp Minced Garlic (or measure with
your heart)
• Small Yellow Onion, diced
• Seasoning: Salt & Pepper (Black and White), Dried Oregano (optional), Italian Seasoning, Dried Parsley, Onion Powder, Garlic Powder, fresh basil (optional)
DIRECTIONS:
1. Brown your beef or sausage in a large pot with olive oil over low/medium heat. Add diced onion when the meat is about halfway done. When the onions are translucent, use a paper towel held with tongs to drain most of the excess grease. Add garlic and allow it to become fragrant. Add Italian seasoning, salt, pepper, onion powder and garlic powder. Optional: Add oregano to taste
2. While the meat is cooking – mix the ricotta, mozzarella, and parmesan cheese together. Add about 2 tsps of parsley, 1 tsp of garlic powder, 1 large pinch of salt and a sprinkle of both white and black pepper. Set to the side.
3. Once the meat, onion, and garlic mixture is fully cooked and smelling amazing, add the marinara sauce, beef broth and cream, then bring it to a light boil. Tip: add the sauce first, put a little broth in the empty jar and shake it up to get more sauce out of the jar.
4. Add lasagna noodles by breaking them into smaller pieces, cover, and allow to boil using the package instructions, about 10-12 minutes, stirring occasionally. The noodles will GROW A LOT.
5. Turn off the heat. Taste a small spoon of the soup and add additional seasoning to taste and combine.
6. Use a spoon or small ice cream scoop to drop balls of the ricotta and cheese mixture gently on the top of the soup. Cover and let sit for about ten more minutes.
7. Spoon into bowls and serve. Make sure you try to scoop all the way to the bottom of the pot for the good stuff and then top with a ball of the melty cheese on top. You can also add some fresh basil for serving. Give it a few minutes to cool off—it’s HOT!
8. Dig in and enjoy! Bon Appetit!
TIPS:
• Your noodles might soak up A LOT of the broth-y goodness. If so, mix some tomato sauce, beef broth, and seasoning to taste, and add it to your leftovers when you reheat them to give it a little more liquid.
• This is also an excellent opportunity to pair the soup with delicious garlic bread!
• Trying to get a few more veggies into your kiddos? Feel free to stir in some fresh baby spinach right before adding the ricotta mixture to your pot.