Lasagna Soup Recipe In 25 Minutes
Prep: 15 minutes
Cook: 25 minutes
Yields: 4 servings
Get ready to indulge in the most epic soup extravaganza of your life!
Today, we’re diving into the world of comfort food, and trust me, you won’t want to miss this!
No more boring, bland meals!
This lasagna soup is a game-changer, folks!
Imagine a rich, tomato-based broth loaded with tender beef, velvety noodles, and a blend of creamy cheeses.
It’s like a warm hug in a bowl!
And the best part? It’s ready in just 25 minutes!
That’s right, folks, this soup is a weeknight dinner dream come true!
So, what are you waiting for?
Let’s get started and make this delicious lasagna soup!
Stir together ricotta, Parmesan, nutmeg, and 1/4 teaspoon of the salt in a medium bowl.
Cover and refrigerate until ready to serve.
Heat oil in a large Dutch oven over medium-high.
Add ground chuck.
Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes.
Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside.
Do not wipe Dutch oven clean.
Add onion to Dutch oven.
Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes.
Add garlic.
Cook, stirring constantly, until fragrant, about 1 minute.
Stir in diced tomatoes and stock; bring to a boil over high.
Stir in sugar and remaining 1 teaspoon salt.
Add lasagna pieces.
Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes.
Stir in browned beef.
Remove from heat, and stir in vinegar.
Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture.
Top bowls with basil leaves before serving.
Printable Recipe
Ingredients
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1 pound ground chuck
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups stock
- 1 teaspoon sugar
- 8 lasagna noodles, broken into pieces
- 1 tablespoon vinegar
- 1 cup mozzarella cheese, shredded
- Fresh basil leaves for garnish
Instructions
- 1. Stir together ricotta, Parmesan, nutmeg, and 1/4 teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.
- 2. Heat oil in a large Dutch oven over medium-high.
- 3. Add ground chuck and cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes.
- 4. Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside. Do not wipe Dutch oven clean.
- 5. Add onion to Dutch oven and cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes.
- 6. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
- 7. Stir in diced tomatoes and stock; bring to a boil over high.
- 8. Stir in sugar and remaining 1 teaspoon salt.
- 9. Add lasagna pieces and cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes.
- 10. Stir in browned beef, remove from heat, and stir in vinegar.
- 11. Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture.
- 12. Top bowls with basil leaves before serving.
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