Name: Rich Lasagna Soup with Ricotta Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 onion, diced into 1/2-inch pieces; 6 garlic cloves, minced; 3/4 tsp red pepper flakes; 24 oz Italian sauce (Rao’s Homemade Marinara recommended); 14 oz crushed tomatoes (preferably Muir Glen); 2 tbsp tomato paste; 2 tsp balsamic vinegar; 2 tsp sugar; 1 tbsp dried basil; 1 tsp dried parsley; 1 tsp dried oregano; 1/2 tsp fennel seeds; 1 tsp salt; 1/2 tsp black pepper; 1 bay leaf; 10 lasagna noodles, broken into 1 to 2 inch pieces; 10 cups chicken broth (divided: 6 cups + 2-4 cups); 1/2 cup cream; 1/4 cup fresh basil, chopped; Mozzarella cheese, shredded; Parmesan cheese, grated; Ricotta cheese (preferably Galbani for creaminess)

Ingredients

1 lb ground beef

1 onion, diced into 1/2-inch pieces

6 garlic cloves, minced

3/4 tsp red pepper flakes

24 oz Italian sauce (such as Rao’s Homemade Marinara)

10 cups chicken broth

14 oz crushed tomatoes (preferably Muir Glen)

2 tbsp tomato paste

2 tsp balsamic vinegar

2 tsp sugar

1 tbsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1/2 tsp fennel seeds

1 tsp salt

1/2 tsp pepper

1 bay leaf

10 lasagna noodles, broken into 1- to 2-inch pieces

1/2 cup cream

1/4 cup fresh basil, chopped

For garnish: mozzarella, parmesan, ricotta (such as Galbani for a creamier finish)

Instructions

Step 1: Heat a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it apart as it cooks. Once mostly browned, add the diced onion and cook until softened and beef is fully browned, about 5-7 minutes. Drain excess fat, leaving about 1 tablespoon in the pot.

Step 2: Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds to release their flavor without burning.

Step 3: Add Italian sauce, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, dried oregano, fennel seeds, salt, pepper, and bay leaf. Stir to combine, then pour in 6 cups of chicken broth. Bring to a boil over medium-high heat, stirring occasionally.

Step 4: Break lasagna noodles into 1- to 2-inch pieces and add to the boiling soup. Reduce heat to medium or medium-low and simmer for 20-30 minutes, stirring occasionally to prevent sticking. Taste noodles around 20 minutes for tenderness.

Step 5: Remove and discard the bay leaf. Stir in the cream and add 2-4 cups of the remaining chicken broth to reach desired thickness. Heat gently without boiling. Adjust seasoning with salt and pepper as needed.

Step 6: Ladle soup into bowls and top generously with ricotta, mozzarella, parmesan, and fresh chopped basil. Serve immediately for a creamy, flavorful finish.

Tips & Variations

Use Galbani ricotta for a smoother, creamier topping that melts beautifully into the soup.

Adjust the heat by varying the amount of red pepper flakes or omitting them entirely for a milder flavor.

Substitute ground turkey or Italian sausage for the beef for a different protein twist.

To make it vegetarian, omit the beef and use vegetable broth instead of chicken broth.

FAQs

Can I prepare this soup in advance?

Yes, the soup can be made a day ahead. The flavors often meld even better after resting overnight. Just reheat gently and add extra broth or cream as needed before serving.

How do I prevent the noodles from getting mushy?

Break the noodles into small pieces and stir occasionally while simmering. Check doneness starting at 20 minutes to avoid overcooking. You can also cook noodles separately and add them just before serving if preferred.