More Soup for the Soul - Lasagna Soup

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can provide a similar texture.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

Combine 1 cup ricotta cheese, 0.5 cup grated parmesan cheese, 0.25 teaspoon nutmeg, and 0.5 teaspoon salt in a bowl and mix until well combined. Set aside in the fridge.

Heat oil in a Dutch oven and add 1 pound of lean ground beef. Cook until browned, draining excess grease if necessary.

Add 1 small chopped white onion and 3 cloves of minced garlic to the beef. Stir and sauté until fragrant, about a few minutes.

Stir in a large can of diced tomatoes (30 ounces) without draining them, mixing well with the beef.

Pour in 6 cups of beef broth and season with 2 teaspoons of Italian seasoning, 1 teaspoon of sugar, salt, and black pepper to taste. Stir well and bring to a boil.

Break 6-8 lasagna noodles into pieces and add them to the soup mixture. Stir to combine and reduce heat to medium, letting it bubble for a few minutes.

Ladle the soup into bowls and add dollops of the ricotta mixture and mozzarella cheese on top. Garnish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens