Lasagna Soup

Casseroles and soups marry in this delicious + super easy recipe for Lasagna Soup! Not only is this a great meal any time of year, it’s fun to make with those just learning to cook. Making ricotta dumplings is another level of yummy + satisfying, too. Go easy on the parsley if you like; I certainly don’t. :)

Soup Elements

2 Lbs. Lean Ground Meat
1 Can Crushed Tomatoes (14.5 oz.)
1 Jar Marinara Sauce
1 Tsp Fresh Garlic, diced
2 Tsp Sea Salt
1 Tsp Black Pepper
1 Tsp Fresh or Dried Oregano
1 Tsp Fresh or Dried Rosemary
1 Tsp Garlic Powder
1 Qt Beef Broth
5 Oven-Ready Lasagna Noodles

Ricotta Dumpling Elements

1 Cup Ricotta Cheese
1 Cup Parmesan Cheese, finely grated
1 T Fresh, Flat Leaf Parsley, finely chopped
1 Pinch of Sea Salt
1 Pinch Black Pepper

Soup Directions

In a large pot over medium-high heat, sauté ground meat until completely brown. I use 93/7 ground meat and don’t drain the grease; there’s very little + the fat helps the soup.
Add crushed tomatoes and marinara sauce; stir to combine.
Add fresh garlic, sea salt, black pepper, oregano, rosemary, and garlic powder.
Reduce heat to medium and allow mixture to simmer for about 5 minutes before adding beef broth; stir + bring to a boil.
Once mixture is boiling, break lasagna noodles into pieces and drop into soup. This step may make true Italian chefs cringe. They’d likely boil the noodles and slice or cut them into pieces, but this girl doesn’t have time for that.
Boil noodles for 10 minutes or until tender.
While noodles are boiling, prepare your ricotta dumplings by adding all ingredients into a small bowl and combining with a whisk.
Once noodles are tender, use a small melon baller or springform scoop to add ricotta dumplings to your soup; cover and boil for 3-5 minutes.
Gently stir to watch your soup magically become creamy or ladle into bowls with dumplings still in tact—your call.
Serve with a side of freshly-warmed focaccia bread and top with more fresh parm and/or parsley!