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lasagna soup

Lasagna Soup

Acres and Aprons
A simple, one pot lasagna soup to add to your weekly meal rotation.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 8 servings

Equipment

  • 1 Dutch Oven
  • 1 Cutting board
  • 1 Knives

Ingredients
  

  • 2 lbs grass-fed ground beef
  • 4 tbs butter or tallow
  • 1 yellow onion diced
  • 5-6 cloves garlic crushed or minced
  • 4 cups chicken stock
  • 1 jar (24 oz) pasta sauce or home canned tomato sauce
  • 8 –12 lasagna noodles broken into bite-sized pieces
  • 1 cup heavy cream or substitute milk or half & half
  • 2 cups shredded cheese cheddar or mozzarella work great
  • ½ cup ricotta cheese (or cottage cheese)
  • 1 tsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp fresh sage chopped
  • Salt and pepper to taste

Instructions
 

  • Heat the butter in a heavy bottom Dutch oven over medium heat. Add the diced onion and cook for about 3–4 minutes, until softened.
  • Stir in the garlic and cook for another 30 seconds, just until fragrant.
  • Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain excess grease if needed.
  • Pour in the chicken stock and pasta sauce. Stir well, scraping up any browned bits from the bottom of the pot.
  • Break the lasagna noodles into smaller pieces and add them directly into the pot. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the noodles are tender.
  • Stir in the heavy cream, then add the shredded cheese and mix until just melted and smooth. Remove from heat
  • Add the ricotta and stir gently, it will melt slightly and make the soup rich and creamy.
  • Stir in the fresh herbs, then taste and season with 1 tsp of salt and 1/2 tsp of pepper, you can add more if you’d like.
  • Ladle the soup into bowls and top with extra cheese or a sprinkle of herbs if you’d like. Serve warm with crusty bread or a simple side salad.

Notes

Serve Lasagna soup with one of the following sides

    • Homemade Caesar salad 
    • Roasted seasonal vegetables (like carrots, squash, or Brussels sprouts)
    • Simple arugula salad with lemon, olive oil, and shaved cheese
    • Parmesan-crusted roasted zucchini or yellow squash