Cheesy Lasagna Soup
We all know making lasagna is a time consuming venture. Try this cheesy lasagna soup for the same goodness, but in half the time and effort. Be sure to use the curly edged lasagna noodles for the best texture and presentation.
- 8 ounces Part Skim Ricotta Cheese
- 2 ounces Parmesan Cheese grated
- ⅛ teaspoon Ground Nutmeg
- 1¼ teaspoons Kosher Salt divided
- 1 tablespoon Grapeseed Oil
- 1 pound 93% Lean Ground Beef
- 1 cup Onion chopped
- 3 cloves Garlic diced
- 2 (14.5-ounce) cans No Salt Added Diced Tomatoes
- 6 cups Unsalted Chicken Stock
- 1½ tablespoons Granulated Sugar
- 8 ounces Wavy Lasagna Noodles uncooked
- 1 tablespoon Red Wine Vinegar
- 4 ounces Part Skim Mozzarella Cheese shredded
- Fresh Basil for garnish
Make the Ricotta Topping:
- In a medium bowl, mix the ricotta, Parmesan, nutmeg, and ½ teaspoon salt. Cover and refrigerate until ready to serve.
Make the Soup:
- Heat oil in a large Dutch oven over medium-high heat. Add the ground beef. Cook and stir 3-4 minutes, or until beef is just cooked through. Remove from heat. Using a slotted spoon, transfer meat to a paper towel lined bowl. Set aside.
- Add onions to same Dutch oven and cook over medium-high heat for 4 minutes, or until onions start to caramelize. Add garlic and cook for 1 minute. Stir in diced tomatoes and stock. Bring to a boil over high heat. Stir in sugar and remaining 1 teaspoon salt. Break lasagna noodles into 2-inch pieces and add to pot. Cook noodles al dente, about 8-9 minutes. Reduce heat to low and stir in browned beef. Cook for 2-3 minutes, or until beef is warmed through. Remove from heat and stir in the vinegar.
Plate and Serve:
- Divide soup evenly between six bowls. Top with mozzarella and dollops of ricotta mixture. Garnish with basil if desired.
- Leftover servings can be packaged and refrigerated for up to 5 days. Let soup cool to room temperature before topping with mozzarella and ricotta. Reheat in microwave 2-3 minutes at 50%-70% power. Use 3-cup size containers for each serving.
Food Groups ***Meat = 3 servings, Starch = 2 servings, Vegetable = 1.5 servings
Tried this recipe?Let us know how it was! Your comments and star ratings help me create recipes you will love.