Servings 6 servings
Ingredients
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 Tablespoons tomato paste
- 2 teaspoons Italian seasonings
- 1 (32-oz.) jar marinara sauce
- 4 cups beef or chicken stock
- 8 uncooked lasagna noodles, broken into fourths
- 1/4 cup ricotta, for serving
- Grated Parmesan cheese, for serving
Instructions
- Add the olive oil to a large heavy-bottomed stock pot or Dutch oven set over medium-low heat. Once the oil is hot, add the onions and garlic and cook, stirring occasionally, until the onions are translucent, about 3 minutes.
- Increase the heat to medium. Add the ground beef and cook, breaking it apart with a spatula, until it is no longer pink. Stir in the tomato paste and Italian seasonings and cook, stirring occasionally, for 2 minutes.
- Stir in the marinara sauce, chicken stock and broken lasagna noodles then bring the mixture to a boil. Cover the pot, reduce the heat to medium-low and continue cooking (covered) until the lasagna noodles are al dente, 25 to 30 minutes.
- Divide the soup among serving bowls then top with a dollop of ricotta and a sprinkle of grated Parmesan. Serve immediately.
Notes
- Serving tip: Serve with my secret ingredient cheesy garlic bread and a big kale Caesar salad for the ultimate cozy, family-approved dinner.
- To make ahead: Prepare the beefy marinara broth up to the point where you’d add the noodles. Cool completely, cover, and refrigerate for up to 2 days. When you’re ready to serve, bring it back to a simmer, add the broken lasagna noodles, and cook until al dente.
- To store: Once cooled, refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat or in 30-second bursts in the microwave, stirring between each. The soup will thicken as it cools, so I like to stir in a splash of stock when reheating to restore it to its perfect soupy consistency.
- To freeze: For best results, freeze this lasagna soup without the noodles. Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then follow the same steps from the make-ahead instructions above. Note: If you’re freezing leftovers that already have noodles, expect them to soften once thawed.
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