I can’t remember where I first saw a recipe for lasagna soup (I do remember that it was quite a while ago!), but I just recently got around to playing around with a recipe of my own. If you’re craving lasagna and have a crowd to feed, this soup is undoubtedly the way to go. Served with a green salad and some garlic bread, it’s an incredibly satisfying meal that actually does taste like a lasagna dinner.
The soup, which is full of veggies, beef, and noodles, has a flavorful tomato broth and is topped with two cheeses: mozzarella and seasoned ricotta. You can either serve it with the cheeses scooped on top (stirring them down into the soup), or run the whole thing under the broiler (be sure to use broiler-safe bowls!) so the cheese melts on top. I like both ways equally; how I eat it just depends on my mood. :)
***On an unrelated note, if you haven’t done so yet, please head over to the Nuts About Oats website and vote for my recipe, Peanut Butter & Oat Carrot Cake Breakfast Pudding with Candied Oats. (Yes, those candied oats are as amazing as they sound — and addictive! :) ) By voting, you will be entered in the sweepstakes for a chance to win a Peanut Butter & Co. and Bob’s Red Mill prize pack, and the first 20,000 voters will also receive $1-off coupons from Peanut Butter & Co. and Bob’s Red Mill!***
Serves 10 to 12
1 lb small pasta noodles, any shape you like (like fusilli, mafalda, or campanelle)
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 large carrots, peeled and diced
1 1/2 lbs lean ground beef
4 large cloves garlic, minced
1 tablespoon minced fresh rosemary*
1 tablespoon minced fresh thyme*
1 (28 oz) can petite diced tomatoes (with juices)
2 (6 oz) cans tomato paste
1 tablespoon Worcestershire sauce
2 soft beef bouillon cubes
2 bay leaves
1 1/4 teaspoons salt
1/4 teaspoon black pepper
10 cups water
Seasoned Ricotta (recipe below)
3 oz mozzarella cheese, shredded (about 3/4 cup)
1/4 cup chopped fresh parsley leaves (optional; for garnish)
*If you don’t have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.
Cook the pasta to al dente according to the package directions; drain and set aside.
Heat the oil in a large soup pot over medium heat. Add the onion, red bell pepper, green bell pepper, and carrot; cook until starting to soften, about 7 minutes, stirring occasionally. Add the beef, garlic, rosemary, and thyme, and cook until the beef is browned, about 5 to 7 minutes. Add the canned tomato, tomato paste, Worcestershire sauce, bouillon cubes, bay leaves, salt, black pepper, and water; turn heat up to high and bring to a boil. Turn heat down, cover the pot, and simmer until the veggies are tender, about 10 to 15 minutes. Turn off heat and stir in cooked pasta; taste and season with additional salt and pepper as desired.
Serve with a scoop of Seasoned Ricotta on top, along with a sprinkle of shredded mozzarella and fresh minced parsley.
To Reheat: The soup keeps well in the fridge, but it does thicken upon standing. When you reheat it on the stovetop, add a splash of tomato juice if desired.
1 (15 oz) tub ricotta cheese (low-fat is fine)
1 oz parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Stir together all ingredients; add to top of Lasagna Soup along with shredded mozzarella and fresh minced parsley.