Lasagna Soup Recipe

This Lasagna Soup Recipe is hearty perfection. The tender noodles paired with the ground beef are the best!

Course Soup

Cuisine American

Method Dutch Oven

Main Ingredient Beef

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 374kcal

Author Kelli Miller

1 pound of Ground Beef
Salt and Pepper to taste
1 minced Onion
4 minced Garlic Cloves
1 Tablespoon Italian Seasoning
2 Tablespoons Tomato Paste
14 ounce Canned Tomatoes
4 1/2-5 Cup(s) Beef Broth
1-2 Cup(s) Mini Lasagna Noodles as desired (regular sized noodles that are broken can be used as well)
½ Cup(s) Heavy Whipping Cream 35%
1 Cup(s) Shredded Mozzarella Cheese
½ Cup(s) Ricotta Cheese
Basil and Parsley garnish

In a Dutch oven or stockpot, cook the ground beef over medium heat until it is browned. There should be no pink. This should take about 5-7 minutes.
Add the minced onion and cook for 4 minutes until the onions are translucent. Add the garlic and cook for another minute. (You may need to add more oil if it starts to burn.)
Stir in the Italian seasoning and tomato paste until the beef is covered.
Add the beef broth and the tomatoes, and turn the heat to medium-high.
Once the broth begins to simmer, add the noodles and turn the heat to medium.
Cook until the noodles are tender, about 8 minutes or so.
Stir in the whipping cream and let the mixture cook for 3 minutes.
In a small bowl, mix the ricotta chees and the mozzarella cheese.
Add a scoop of the soup and garnish with more cheese medley and the basil or parsley.