Deconstructed Lasagna Soup
This delightful lasagna soup recipe combines all the rich flavors of classic lasagna into a comforting bowl, topped with creamy ricotta that melts perfectly.
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 pound ground beef lean
- 1 large yellow onion diced
- 4 cloves garlic minced
- 5 cups bone broth or low-sodium chicken broth
- 2 14.5 ounce cans petite diced tomatoes
- 3 Tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 3/4 teaspoon fennel seeds crushed
- 1/2 teaspoon dried thyme
- 1 teaspoon granulated sugar
- 8 lasagna noodles broken into bite-sized pieces (6.5 oz)
- Salt and freshly ground black pepper to taste
- 3/4 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 8 ounces ricotta cheese
- 2 Tablespoons chopped fresh parsley plus more for garnish
Instructions
- In a large pot, warm the extra virgin olive oil over medium-high heat until it shimmers.
- Add the lean ground beef, seasoning with salt and pepper, and cook until nicely browned, stirring occasionally.
- Stir in the diced onion and minced garlic, cooking until they become fragrant and softened, about 3 minutes.
- Pour in the bone broth and add the diced tomatoes, tomato paste, basil, oregano, fennel seeds, thyme, and sugar.
- Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 20 minutes.
- In a separate bowl, combine the mozzarella, parmesan, and ricotta with chopped parsley until well blended.
- Serve the soup hot, dolloping a generous scoop of the cheesy mixture on top of each bowl, garnished with extra parsley.
Notes
This deconstructed lasagna soup merges the irresistible flavors of lasagna into a comforting, easy-to-make soup. You can enjoy it without the hours of prep!