Lasagna Soup
Yields: 6 servings
Warm up with a bowl of classic lasagna soup, including the best Italian flavors mixed with tender pasta, tomatoes, ground beef, and ricotta cheese topping.
Ingredients
Lasagna Soup
- 2 lb ground beef, more or less to taste
- 2 cup yellow onion, chopped
- 1 1/2 tbsp fresh oregano, chopped (or 2 tsp dried)
- 2 bay leaves
- 1/2 cup fresh basil, finely chopped
Cheese Topping
- 8 oz ricotta cheese
- 2 cup mozzarella cheese
- 1 tbsp fresh basil, chopped, for garnish (optional)
Instructions
For the Lasagna Soup
- In a large skillet, brown and crumble ground beef over medium heat. Drain excess grease.
- Place ground beef in a large stockpot and allow pot to warm up over medium heat. Once pot is hot, add in olive oil and chopped onion. Cook until onions are fragrant and translucent, about 6-8 minutes.
- Add in garlic, oregano, and crushed red pepper flakes. Cook for 1 minute, stirring frequently.
- Add tomato paste and stir thoroughly until all ingredients are tinted with a red hue. Cook for another 3-5 minutes or until tomato paste turns a rusty brown color.
- Stir in diced tomatoes, bay leaves, and chicken stock. Bring sauce to a boil and allow to simmer for 30 minutes.
- Add fusilli pasta directly to soup and cook to package directions until al dente, typically 10-12 minutes.
- Before serving, mix basil, salt, and pepper (to taste) in with the soup.
For the Cheese Topping
- In a small bowl, add ricotta, parmesan cheese, salt, and pepper. Use the back of a spoon to mix the ingredients together by pressing the cheese down and around the sides.
Putting it all Together
- When serving soup, sprinkle a dab of mozzarella cheese on the top of the soup, then spoon 1/4 cup of ricotta cheese mixture on the mozzarella. Sprinkle with more fresh basil, if desired.