Easy Beef Lasagna Soup Recipe

Imagine the rich aroma of beef and herbs wafting through your kitchen as you prepare a hearty beef lasagna soup.

There’s something undeniably comforting about this easy-to-make dish, perfect for a cozy night in.

As the ground beef browns and the lasagna noodles soften in a savory tomato broth, you’ll see how simple ingredients transform into a delightful meal.

Ready to bring this comforting Italian classic to life? Let’s get cooking!

Kitchen Tools Required

• 1 Large pot
• 1 Wooden spoon
• 1 Knife
• 1 Cutting board
• 1 Ladle

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef broth
• 8 ounces lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Beef Lasagna Soup, you can follow this timeline:

Timeline:

1. Pre-Preparation (5 minutes):
   • Read through the entire recipe and gather all ingredients and equipment needed.
2. Preparation (10 minutes):
   • Dice the onion on the cutting board.
   • Mince the garlic.
   • Break the lasagna noodles into pieces.
3. Cooking (40 minutes):
   • 0-5 minutes: Heat the olive oil in the large pot over medium heat.
   • 5-15 minutes: Add the ground beef and cook until browned.
   • 15-20 minutes: Add the diced onion and minced garlic, sauté until the onion is translucent.
   • 20-21 minutes: Stir in oregano, basil, and red pepper flakes, and cook until fragrant.
   • 21-23 minutes: Mix in tomato paste and cook for another 2 minutes.
   • 23-25 minutes: Pour in crushed tomatoes and beef broth, then bring to a simmer.
   • 25-35 minutes: Add broken lasagna noodles and cook until tender.
   • 35-40 minutes: Season with salt and pepper, then stir in ricotta cheese until combined and heated.
4. Resting (5 minutes):
   • Let the soup rest for 5 minutes to allow flavors to meld.
5. Serving:
   • Ladle the soup into bowls, top with mozzarella and Parmesan cheese, and garnish with fresh basil leaves.

Recipe Instructions

Heat olive oil in a large pot over medium heat and add the ground beef, cooking until browned.

Add diced onion and minced garlic to the pot and sauté until the onion is translucent.

Stir in oregano, basil, and red pepper flakes, cooking for about 1 minute until fragrant.

Mix in tomato paste and cook for another 2 minutes.

Pour in crushed tomatoes and beef broth, then bring to a simmer.

Add broken lasagna noodles to the pot and cook until the noodles are tender.

Season the soup with salt and pepper to taste.

Stir in ricotta cheese until well combined and heated through.

Ladle the soup into bowls and top each serving with mozzarella and Parmesan cheese.

Garnish with fresh basil leaves before serving.

Serving Tips

• Crusty Bread: Serve with a side of crusty bread to soak up the delicious broth.
• Side Salad: Pair with a fresh green salad for a balanced meal.
• Garlic Breadsticks: Complement the soup with garlic breadsticks for an extra burst of flavor.
• Roasted Vegetables: Add a side of roasted vegetables for a nutritious and colorful addition.
• Grilled Cheese Sandwich: Enjoy alongside a classic grilled cheese sandwich for a comforting combination.

Storage

To store Beef Lasagna Soup, let it cool completely before transferring to airtight containers.

Refrigerate for up to 3-4 days or freeze for up to 3 months.

Reheat gently.

Freezing

To freeze beef lasagna soup, let it cool completely.

Store in airtight containers, leaving room for expansion.

Label with the date.

Thaw overnight in the fridge, then reheat gently on the stove.

Reheating

When reheating beef lasagna soup, use low heat on the stovetop.

Stir occasionally to prevent sticking.

Alternatively, microwave in increments.

Stir between intervals for even heating.

Final Thoughts

To sum up, this Beef Lasagna Soup offers a delightful twist on the classic lasagna dish, capturing all its comforting flavors in a warm, hearty bowl.

The combination of savory ground beef, aromatic herbs, and rich cheeses creates a satisfying meal that’s perfect for any occasion.

Additionally, the recipe’s simplicity and quick preparation make it an ideal choice for busy weeknights.

Enjoy experimenting with the level of spice and thickness to suit your personal taste preferences.

With a garnish of fresh basil and a sprinkle of Parmesan, this dish is sure to become a family favorite.

Frequently Asked Questions

Can I Substitute Ground Beef With Another Protein?

Yes, you can substitute ground beef with ground turkey or chicken for a leaner option. Make certain you brown it thoroughly to develop flavor. Alternatively, try crumbled sausage for a spicier kick, adjusting spices accordingly.

How Can I Make This Soup Vegetarian?

Replace the ground beef with 1 pound of diced mushrooms or 1 can of drained lentils. Use vegetable broth instead of beef broth. Adjust seasonings like oregano and basil, ensuring flavors meld. Enjoy your vegetarian lasagna soup!

What Can I Use Instead of Ricotta Cheese?

Substitute ricotta with cottage cheese for a similar texture. For a creamier option, use mascarpone. Blend it with a splash of milk and a pinch of salt to achieve ricotta-like consistency, maintaining the dish’s creamy richness.

Is It Possible to Make This Soup Gluten-Free?

Absolutely, you can make it gluten-free. Substitute regular lasagna noodles with gluten-free ones. Make certain all other ingredients, like beef broth and spices, are certified gluten-free. Carefully check labels to maintain a gluten-free dish.

How Can I Make This Soup in a Slow Cooker?

To make this soup in a slow cooker, brown the beef, onions, and garlic first. Transfer to the slow cooker. Add remaining ingredients except pasta and cheese. Cook on low for 6 hours, adding pasta 30 minutes before serving.