Lasagna Soup
This soup is like a deconstructed lasagna in a bowl, with all the cheesy saucy goodness you crave. A dollop of creamy filling at the base of each serving makes for a real lasagna like experience. Perfect for a cozy night in!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tsp olive oil
- 1 medium yellow onion (diced)
- 5 cloves garlic (minced)
- 1 Tbsp tomato paste
- 2 Tsp balsamic vinegar
- 2 Lb ground beef (i use 93% lean, usually)
- 1 Tsp Italian seasoning
- 1 1/2 Tsp kosher salt (to taste)
- 1/2 Tsp black pepper (freshly cracked)
- 1 14-oz can crushed tomatoes
- 4 C marinara sauce
- 8 C chicken broth (plus more as needed, up to 10 cups)
- 1 Lb malfadine noodles
- 1/4 C mozzarella cheese (grated)
- 1 Tbsp flat-leaf parsley (minced)
- 1 Tsp granulated sugar (to taste)
- 1 Tsp red pepper flakes (optional)
- 1/2 C ricotta
- 1/2 C low-moisture mozzarella (grated)
- 1/4 C pecorino romano (grated)
- 1/2 Tsp Italian seasoning
- 1/4 Tsp garlic powder
Instructions
- 1
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté until softened and lightly browned, about 7-10 minutes. Add the minced garlic and continue cooking for another 2 minutes until fragrant.
- 2
Push the onions and garlic to one side of the pot. On the empty side, stir the tomato paste for about 1 minute until it becomes fragrant. Add the balsamic vinegar and mix everything together, incorporating the paste with the onions and garlic.
- 3
Add the ground beef to the pot. Break it up using a wooden spoon and season with Italian seasoning, half of the kosher salt, and black pepper. Cook until the beef is fully browned with no pink remaining, about 5-7 minutes. Drain any excess grease, if necessary.
- 4
Pour in the crushed tomatoes, marinara sauce, and 8 cups of chicken broth. Stir to combine and bring the mixture to a low boil.
- 5
Now, add the pasta. If you're using long noodles, break them up into pieces that should fit comfortably into your mouth whole because who wants to waste time tryna bite it before they chew?! Use your wooden spoon to push them down into the liquid as they become more pliable. When they can finally be submerged (mostly, at least), bring everything to a low boil and cover with a tight-fitting lid.
- 6
Reduce the heat and simmer over medium-low heat, stirring occasionally for 12-15 minutes, just until the noodles are al dente. As you go, pay attention to how much liquid is in the pan, and add more broth as needed - you might need as much as an additional two cups. As soon as the noodles are al dente, turn off the heat.
- 7
In a small bowl, mix together all the filling ingredients: ricotta, mozzarella, pecorino romano, Italian seasoning, and garlic powder. Stir until well combined and set aside.
- 8
Stir in the minced parsley and the mozzarella into the soup. Taste and add the granulated sugar and extra salt only if needed. To serve, spoon a couple of tablespoons of prepared filling into the bottom of the bowl, then ladle the desired amount of soup over the top. Serve this one immediately: the pasta can get mushy if it sits too long. Dassit!