Lasagna soup with meat, ricotta, and parmesan

Name: Lasagna soup with meat, ricotta, and parmesan
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: En
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 4 garlic cloves, minced; 5 oz ground beef; 5 oz mild Italian sausage meat; 1 level tsp dried oregano; ½ tsp ground nutmeg; 1 pinch red pepper flakes; salt to taste; black pepper to taste; 3 tbsp tomato paste; 4 cups lightly salted chicken broth; 1⅔ cups tomato passata; 5 oz dried lasagna sheets; 1 cup ricotta; ¼ cup grated Parmesan; a few fresh basil leaves

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Main Dish

Very Easy

50 min

627 Kcal

This meat lasagna soup has all the cozy flavors of classic lasagna, but in an easier, spoonable version. Ground beef and sausage simmer in a rich tomato broth, while broken lasagna noodles cook directly in the soup until tender. Just before serving, a generous spoonful of creamy ricotta with Parmesan brings that irresistible lasagna-style richness. Hearty, comforting and ready in under an hour, it’s the perfect recipe for cool evenings.

Materials

1 large pot or Dutch oven
1 cutting board

Preparation

Preparation10 min

Cook time40 min

Heat the olive oil in a large saucepan. Add the onion and sauté for 4 to 5 minutes, then add the garlic and continue cooking for about 30 seconds.
Add the ground beef and sausage meat. Stir in the oregano, nutmeg, chili flakes, salt, and pepper, then cook for 4 to 5 minutes, breaking up the meat thoroughly.
Stir in the tomato paste and cook for about 1 minute, stirring constantly.
Pour in the tomato passata and chicken broth, stir, and bring to a simmer.
Break the lasagna sheets into pieces, add them to the pot, and simmer for 15 to 20 minutes, stirring regularly, until the pasta is tender.
Mix the ricotta with the Parmesan, a little salt, and pepper until the mixture is creamy.
Remove from the heat, add the basil, adjust the seasoning, then serve in bowls with a spoonful of Parmesan, ricotta and, if desired, a little basil and Parmesan.

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FAQ ❓

Do the lasagna sheets need to be precooked?

No. The dried lasagna sheets cook directly in the tomato broth. They also release a little starch, which naturally thickens the soup.

What pasta should I use for lasagna soup?

Broken dried lasagna sheets are ideal for capturing the spirit of the original dish. You can also use short pasta such as broken mafaldine, rigatoni, or penne, adjusting the cooking time.

How can I keep lasagna soup from becoming too thick?

The pasta continues to absorb liquid after cooking. If the soup becomes too thick, simply add a little broth or hot water until it reaches the desired consistency.

Can I make lasagna soup ahead of time?

Yes, but to maintain a good texture, it’s best to prepare the meat and tomato base ahead of time, then add the pasta when reheating the soup.

Can I substitute the Italian sausage?

Yes. You can use only ground beef or replace the Italian sausage with mild sausage meat, adjusting the seasoning as needed.

Can I substitute the ricotta?

Yes. Cottage cheese, mascarpone, or a thick cream cheese can work, although the texture and taste will be slightly different.

Why serve the soup with Parmesan ricotta?

The ricotta adds a creamy texture reminiscent of the filling in classic lasagna, while the Parmesan adds a saltier, more savory note.

How should I store lasagna soup?

Store it in an airtight container in the refrigerator for 2 to 3 days. When reheating, add a little broth or water if the pasta has absorbed too much liquid.

Nutrition

for 1 serving / for 100 g

Calories: 627Kcal

Carbo: 44.3g
Total fat: 33.6g
Saturated fat: 12.4g
Proteins: 32.3g
Fibers: 4.7g
Sugar: 9.1g
ProPoints: 17
SmartPoints: 20

Nutritional information for 1 serving (562g)

Cookware

burner

Attributes

Suitable for freezing

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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