Lasagna Soup
Lasagna Soup is the perfect cold weather soup. Ground beef, noodles, and cheese mixture cooks easily on the stovetop in this one pot recipe.
Servings: 6
Cost: $15.07, $2.51 per Serving
Ingredients
- 1 pound ground beef
- 1 onion diced
- 3 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 6 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese divided
- ¾ cup grated Parmesan cheese divided
Instructions
- In a large pot over medium heat, brown ground beef until fully cooked. Drain any excess grease.
- Add diced onion and minced garlic cloves to the pot. Cook for about 5 minutes until the onion is softened and fragrant.
- Stir in crushed tomatoes, beef broth, dried oregano, dried rosemary, salt, and black pepper. Bring the mixture to a boil.
- Add broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 8-10 minutes until the noodles are tender.
- In a separate bowl, stir together ricotta cheese, egg, grated Parmesan cheese, and shredded mozzarella cheese until combined.
- Once the noodles are cooked, stir the ricotta cheese mixture into the soup. Cook for an additional 2-3 minutes until heated through and creamy.
- Ladle the soup into bowls and top each serving with the remaining ½ cup shredded mozzarella cheese and remaining ½ cup grated Parmesan cheese.
- Serve warm and enjoy!
Video
Notes
Nutrition
Calories: 593kcal | Carbohydrates: 44g | Protein: 37g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1890mg | Potassium: 935mg | Fiber: 4g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 14mg | Calcium: 388mg | Iron: 5mg
