Lasagna Soup

Enjoy all the flavors of lasagna without all the dirty dishes and time-consuming layering. This lasagna-inspired soup is ready in just 25 minutes and only dirties up one pot.

Lasagna Soup
  • 8 oz. whole-milk ricotta cheese (about 1 cup)
  • 2 oz. Parmesan cheese, finely grated (about 1¼ cups)
  • 1/8 tsp. ground nutmeg
  • 1 1/4 tsp. kosher salt, divided
  • 1 Tbsp. olive oil
  • 1 lb. ground chuck
  • 1 medium-size yellow onion, chopped (about 1 cup)
  • 3 medium garlic cloves, finely chopped (about 1 Tbsp.)
  • 2 (15-oz.) cans diced tomatoes
  • 6 cups chicken stock
  • 1 1/2 Tbsp. granulated sugar
  • 8 oz. uncooked lasagna noodles, broken into 1 1/2- to 2-inch pieces
  • 1 Tbsp. red wine vinegar
  • 4 oz. low-moisture mozzarella cheese, shredded (about 1 cup)
  • 1/4 cup small basil leaves

    Prepare topping:

    1. Stir together ricotta, Parmesan, nutmeg, and 1/4 teaspoon of the salt in a medium bowl. Cover and refrigerate until ready to serve.

    Brown ground beef:

    1. Heat oil in a large Dutch oven over medium-high. Add ground chuck. Cook, stirring and breaking up into pieces, until browned and just cooked through, about 3 minutes.
    2. Using a slotted spoon, transfer beef to a small bowl lined with paper towels; set aside.

    Cook onions and garlic:

    1. Do not wipe Dutch oven clean. Add onion to Dutch oven. Cook over medium-high, stirring occasionally, until softened and starting to caramelize, about 4 minutes.
    2. Add garlic. Cook, stirring constantly, until fragrant, about 1 minute. Stir in diced tomatoes and stock; bring to a boil over high. Stir in sugar and remaining 1 teaspoon salt.

    Add pasta:

    1. Add lasagna pieces. Cook, stirring occasionally, until noodles are just cooked through and almost al dente, about 8 minutes.
    2. Stir in browned beef. Remove from heat, and stir in vinegar.

    Garnish and serve:

    1. Divide soup evenly among 4 bowls; top with mozzarella and dollops of reserved ricotta mixture. Top bowls with basil leaves before serving.
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