I love to cook, but I am so thankful to have a spouse who loves to cook as well (dare I say even more than I do at times). One of our favorite past times is scrolling through Pinterest together to find some new recipe to try and then putting our own spin on it.
After doing so one afternoon, I was so happy when he decided that he really wanted to make some lasagna soup for me. So, I did a quick grocery run while he started to prepare the kitchen so that he could make us a delicious dinner.
Random fact: My husband does not eat meat, so when he makes me certain recipes, he does it out of love in his heart. What a man!!
Here is this recipe step by step! I did my best to take photos as he worked in the kitchen. I hope you enjoy this recipe as we embark on fall.
Lasagna Soup
Ingredients
For the soup:
1 lb ground beef
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
1 tbsp olive oil (if needed)
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
6 cups beef broth (or chicken broth)
2 tbsp tomato paste
2 tsp Italian seasoning
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional, for heat)
Salt & pepper, to taste
8–10 lasagna noodles, broken into pieces (or use bowtie/penne)
For the cheese topping:
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup grated parmesan
1/2 tsp Italian seasoning
Salt & pepper, to taste
For garnish:
Fresh parsley, chopped
Extra parmesan (optional)
Directions
Cook the beef & veggies
In a large pot or Dutch oven, cook the ground beef until browned. Drain excess fat if needed.
Add diced onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
Build the soup base
Stir in tomato paste, Italian seasoning, basil, oregano, and red pepper flakes. Cook 1 minute to bloom the spices.
Add crushed tomatoes, tomato sauce, and beef broth. Bring to a boil, then reduce to a simmer for 20 minutes so flavors deepen.
Cook the noodles
Stir in broken lasagna noodles. Simmer until tender, about 10–12 minutes. (Stir occasionally so they don’t stick.)
Season with salt and pepper to taste.
Prepare the cheese topping
In a small bowl, mix ricotta, cottage cheese, parmesan, Italian seasoning, salt, and pepper.
Serve
Ladle soup into bowls. Top with a generous spoonful of the cheese mixture (it melts beautifully into the soup).
Sprinkle with fresh parsley and extra parmesan if desired.
Crispy Bread
Ingredients
1 fresh baguette
2–3 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning (or dried oregano/basil mix)
Optional: 1 garlic clove, halved
Directions
Prep the bread
Preheat oven to 400°F (200°C).
Slice baguette into 1/2-inch thick pieces (straight or on a bias for larger slices).
Place slices on a baking sheet lined with parchment.
Season
Brush each slice lightly with olive oil.
Sprinkle with salt, pepper, and Italian seasoning.
Toast
Bake for 8–10 minutes, flipping halfway, until golden and crisp.
Optional garlic rub
For extra flavor, rub the warm slices with the cut side of a garlic clove right after baking.
Crispy, herby, and perfect for dipping into your lasagna soup!
