Lasagna Soup with Herby Ricotta
All the flavors of lasagna packed into this 30 minute meal
Ingredients
For the soup:
- 2 teaspoons olive oil
- 1 lb ground beef
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 4 celery stalks chopped
- 1 tomato diced
- 2 Tablespoons tomato paste
- 1 Tablespoon Italian seasoning
- 1 Tablespoon dried oregano
- 1 – 28oz can crushed tomatoes
- 2 cups low sodium vegetable broth
- 5 oz baby spinach chopped
- Salt and pepper to taste
For the herbed ricotta mixture:
- 12 oz whole milk ricotta cheese
- Handful of flat leaf parsley finely chopped
- Handful of fresh basil leaves finely chopped
- 1 teaspoon lemon zest
- ¼ cup Freshly grated Parmigiano Reggiano
- 1/3 cup shredded Italian cheese or mozzarella
- Salt and pepper to taste
Instructions
- Heat a large pot with the olive oil over medium high heat. Add the ground beef and begin cooking and breaking it down into small pieces. Once it’s halfway cooked, add the onions and cook those down for a minute before adding in the garlic and celery. Season with salt and pepper.
- Add in the diced tomato and tomato paste. Mix well to begin coating everything with the tomato paste. Add in the Italian seasoning and oregano, mix then add in the crushed tomatoes. Fill the crushed tomatoes can with water and add that to the pot along with the vegetable broth. Stir well from the bottom, cover half way and bring to a boil then down to a simmer and let it cook for 20 minutes.
- While the soup cooks, bring a pot of water to a boil. Add a generous pinch of salt and cook the lasagna pasta according to package directions. When its done cooking, drain the pasta and rinse to stop the cooking process.
- Make the ricotta mixture by combining all the ingredients in a bowl. Set aside. Once the soup is cooked through, add the spinach, turn the heat off and stir to combine.
- To serve, add some of the cooked lasagna pasta to a bowl, top it with the soup and a dollop of the herbed ricotta. Grate on some fresh Parmigiano Reggiano and enjoy!