Loaded Lasagna Soup brings both of my favorite dishes in one bite. Lasagna and soup. Rich flavorful broth filled with Ground Beef, Noodles and an assortment of Vegetables comely found in your local supermarket. Melted Mozzarella adds creaminess with the addition of Herb infused Ricotta that makes this soup perfect for any day of the week.
I don’t know about you but Lasagna happens to be my favorite pasta dish. Layers of thick Noodles brought together with Tomato Sauce, melted Cheese, Ground Beef, Vegetables & Ricotta baked until bubbly and perfect. I usually save this for special occasions as it is time consuming but totally worth it. That is another recipe for another day. So what do I do? Get myself into action and dive into a soup version, that is exactly what I do. A perfect recipe to make a full pot of and enjoy it for lunch, dinner or a meal prep for the week.
Soup is my favorite comfort food. Easy, simple and absolutely delicious on days when you are looking for something to warm your soul. Today we will explore Loaded Lasagna Soup. With so many variations and recipes out in the world, this is my version that I want to share with you. With the added benefits of Mushrooms, Peppers, Onions, Garlic & Spinach, no one said my version had to be boring. Just full of good and hearty flavors with simple ingredients. There is room for adjustments to make it your own and by all means, substitutions are allowed. Serve with warm crusty garlic bread right out of the oven to soak up that thick broth in between every bite. Let’s get to cooking up a twist on your favorite pasta dish so you can also enjoy my favorite recipes in one spoonful bite at a time.
Loaded Lasagna Soup
Equipment
- Dutch Oven
- Pot
- Cutting Board
- Knife
Ingredients
Protein
- 2 lbs Ground Beef
Produce
- 1 Yellow Onion Diced.
- 1 Green Bell Pepper Diced.
- 8 oz Bella Mushrooms Sliced.
- 2 tbsp Garlic Minced.
- 9 oz Spinach Fresh.
Pantry
- 14.5 oz Fire Roasted Tomatoes
- 28 oz Crushed Tomatoes With Basil or brand of your choice.
- 12 oz Tomato Paste
- 46 oz Tomato Juice
- 16 oz Lasagna Noodles
- 4 tbsp Sugar Can be adjusted depending on how sweet you would like sauce.
Dairy
- 15 oz Ricotta Fresh
- 16 oz Mozzarella
Seasonings
- 2 tbsp Garlic Herb Seasoning
- 1 tsp Italian Seasoning
- 2 tbsp Adobo
- 1 tbsp Onion Powder
- 1 tsp Cumin
- 1 tsp Black Pepper
- Salt For usage in Ricotta Mixture
Instructions
Preparation
- Prepare Lasagna Noodles following cooking directions on box. Drain and rinse. Slice into bite size pieces and set aside.
Soup Preparation
- Heat Dutch Oven on Medium/High. Add Ground Beef, 1 tbsp Garlic Herb Seasoning, Italian Seasoning, 1 tbsp Adobo, Onion Powder, Cumin and Black Pepper. Mix ingredients to incorporate ingredients into Ground Beef. Cook Ground Beef until it begins to brown.
- Add Onions, Peppers, Mushrooms & Garlic. Continue cooking until vegetables begin to soften and Garlic is fragrant.
- Lower cooking temperature to Medium. Add in both cans of Tomatoes, Tomato Paste and 3/4 container of Tomato Juice, 1 tbsp Adobo and Sugar. Stir to incorporate. Place lid on Dutch oven and let simmer for 20 minutes being sure to stir periodically to avoid sticking to bottom.
- Gently add Spinach into broth and allow to wilt while stirring. Taste to see if additional seasoning is needed.
Ricotta
- In a small bowl, add Ricotta, Garlic Herb Seasoning and a pinch of Salt. Stir to incorporate.
Serving
- Ladle Soup into a Bowl, nestle Noodles into Broth, add a generous amount of Mozzarella Cheese and top off with Ricotta Mixture. Serve with Garlic Bread and enjoy!***I keep my pasta separate from broth as it will avoid over cooking the pasta. You can add the pasta directly into the Dutch Oven with soup if preferred.
