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Lasagna Soup Ricotta Pure: 6 Hearty Comfort Recipes

Lasagna Soup Ricotta Pure
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Easy Lasagna Soup No Ricotta

Ingredients

Scale
  • 1 tbsp Olive Oil
  • 1 lb Ground Beef (lean recommended)
  • 1 large Yellow Onion, finely diced
  • 4–5 cloves Garlic, minced
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 2 tbsp Tomato Paste
  • 6 cups Chicken or Beef Broth (low-sodium recommended)
  • 2 tsp Italian Seasoning
  • 1 Bay Leaf
  • 1 tsp Dried Basil
  • 1/2 tsp Red Pepper Flakes (optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 8–10 Lasagna Noodles, broken into 1–2 inch pieces
  • 4 oz Cream Cheese, full-fat, softened
  • 1 cup Shredded Mozzarella Cheese (part-skim recommended)
  • 1/2 cup Grated Parmesan Cheese, plus more for serving
  • Fresh Basil or Parsley, chopped (for garnish)

Instructions

  1. Prepare Ingredients: Dice onion, mince garlic, break lasagna noodles into 1-2 inch pieces. Ensure cream cheese is softened and cheeses are shredded.
  2. Brown Meat: In a large Dutch oven or pot over medium-high heat, add olive oil. Brown the ground beef, breaking it up, for 7-8 minutes until no pink remains and it’s deeply seared. Drain any excess fat.
  3. Sauté Aromatics & Tomato Paste: Reduce heat to medium. Add diced onion and sauté for 5-7 minutes until soft. Stir in minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant. Immediately stir in tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
  4. Build & Simmer Soup Base: Deglaze the pot with about 1/2 cup of broth, scraping up any browned bits. Add crushed tomatoes, undrained diced tomatoes, remaining broth, Italian seasoning, dried basil, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes to allow flavors to meld. Remove and discard the bay leaf.
  5. Cook Lasagna Noodles: Increase heat to medium and bring soup back to a gentle simmer. Add the broken lasagna noodles, stirring well to submerge. Cook for 8-10 minutes, stirring occasionally, until noodles are al dente (tender with a slight bite). Do not overcook.
  6. Add Creaminess & Finish: Reduce heat to low. Add softened cream cheese in small dollops, stirring continuously until fully melted and the soup is visibly creamy and smooth. Stir in half of the grated Parmesan cheese until melted. Taste and adjust seasoning as needed.
  7. Serve & Garnish: Ladle hot soup into individual bowls. Garnish generously with shredded mozzarella cheese, additional grated Parmesan, and fresh chopped basil or parsley. Serve immediately, ideally with crusty garlic bread.

Notes

  • This soup is a quick alternative to traditional lasagna.
  • Use low-sodium broth for a healthier option.
  • Customize with your favorite vegetables.

Nutrition

Find it online: https://keepityummy.com/lasagna-soup-ricotta-pure/

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