Lasagna Soup Recipe with Ricotta
Lasagna Soup with Ricotta may sound controversial (sorry Italy), but it is super delicious! It is a quick lunch idea, made in one pot, and with a familiar, traditional taste of lasagna. Ricotta enhances the savory notes, while the tomato sauce and beef broth offer a soupy consistency. You will love this simple, comforting recipe!
Ingredients
- 1 lb Italian sausage (without casing)
- 1 yellow onion (medium size) (finely chopped)
- 3 cloves garlic (finely diced)
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 14 oz diced tomatoes (in tomato sauce)
- 4 cups beef broth
- 7 oz lasagna noodles (crushed into bite-size pieces)
- 2 tsp dried parsley
- 2 tsp thyme
- 1 tsp cayenne pepper
- salt and pepper (to taste)
- ½ cup mozzarella (shredded)
- ½ cup ricotta
- fresh mint (to garnish)
Instructions
Frying the Meat
- Heat the pan over medium temperature. Fry yellow onion and garlic over olive oil until golden and glossy. That's about 5 minutes. Add tomato paste and combine.
- Add Italian sausage without casing and break it up with a spoon. Fry until browned. between 7 and 10 minutes.
Adding Liquid Ingredients and Pasta
- Pour in beef broth and grate all the browned bits from the bottom. Add canned diced tomatoes. Bring to a simmer. Cook about 10 minutes.
- Break up lasagna noodles and place them into the pot. Make sure to submerge them. Simmer over medium heat until done, about 8 minutes.
Final Touches
- Turn off the stove but don't remove the pot. Sprinkle a generous amount of dried parsley and thyme. Add shredded mozzarella and combine to melt completely.
- Do the taste test, season with cayenne pepper, and more salt and pepper, if needed.
Serving
- Serve lasagna soup in a bowl, and top it with fresh ricotta cheese and fresh mint leaves.