Description
A comforting, rich Cheesy Lasagna Soup that brings classic lasagna flavors into a spoonable bowl, perfect for cozy weeknights.
Ingredients
Scale
- 500 g (1 lb) ground beef
- 1 medium yellow onion (about 150 g)
- 4 cloves garlic, minced
- 70 g (1/3 cup) tomato paste
- 800 g (28 oz) crushed tomatoes
- 960 ml (4 cups) low-sodium beef stock
- 220 g (8 oz) small pasta (e.g., ditalini or small shells)
- 250 g (1 cup) whole-milk ricotta
- 200 g (2 cups) shredded mozzarella
- 60 g (1/2 cup) grated Parmesan
- Fresh basil, a handful
- Salt and pepper, to taste
- Red pepper flakes (optional, 1/4–1/2 tsp)
Instructions
- Heat 1 tbsp (15 ml) olive oil in a Dutch oven over medium-high heat. Add ground beef and cook until browned, about 6–8 minutes. Remove excess fat if necessary, then add chopped onion and sauté for 5 minutes until translucent.
- Stir in tomato paste and cook for 2 minutes until it darkens. Add minced garlic and red pepper flakes; sauté for 30–45 seconds.
- Pour in beef stock and crushed tomatoes, season with salt and pepper, then bring to a simmer and maintain for 8 minutes.
- Add small pasta to the soup and cook uncovered until al dente, about 8–10 minutes.
- Turn off heat and stir in ricotta, mozzarella, and Parmesan until melted. Add fresh basil, taste, and adjust seasoning. Serve immediately.
Notes
For a vegetarian option, replace the beef with cooked lentils and soy sauce. Store leftovers in the fridge for up to 4 days without pasta to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 8g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg