Lasagna Bolognese Soup

5 from 1 vote

Lasagna is the ultimate Italian comfort food, but to be honest, it's a full-on production. Between the layering, the simmering, and the oven time, it's a dish that shows up in my kitchen for holidays and special occasions only. That's exactly why I love my Lasagna Bolognese Soup. It delivers all the cozy, nostalgic flavor of a classic stacked lasagna, but in a one-pot, 30-minute kind of way.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: Italian

Keyword: Lasagna Bolognese Soup

Servings: Servings

Ingredients

For the Soup

1 pound 85/15 ground beef
½ cup finely minced carrots approximately 2 small carrots
½ cup finely minced celery approximately 2 celery ribs
1 cup finely minced onion approximately 1 small onion
¼ cup red wine
1½ teaspoons salt
1 teaspoon dried oregano
¾ teaspoon nutmeg
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
1 28-ounce can crushed tomatoes
8 cups low-sodium chicken broth
3 bay leaves
½ pound lasagna noodles 8 or 9 pieces broken into 1½-inch pieces)
5 ounces fresh spinach

For the Whipped Ricotta

1 pound ricotta
¼ cup milk
¼ cup grated Parmigiano Reggiano
¼ teaspoon salt
pinch freshly ground black pepper

Instructions

Start by heating a large Dutch oven or soup pot over medium-high heat. Add the ground beef and cook, using a spatula to break it up as it browns. After about 5 minutes, once the beef is fully cooked and no pink remains, lower the heat to medium.
Add the finely minced onion and sauté until they become soft and translucent—this should take around 3 minutes. Next, stir in the carrots, celery, salt, oregano, nutmeg, black pepper, garlic powder, and red wine, if using. Let everything cook together for another 5 minutes until the vegetables are tender.
Now stir in the crushed tomatoes, chicken broth, and bay leaves. Raise the heat back to medium-high and bring the soup to a low boil. Once it’s bubbling, add the broken lasagna noodles and cook according to the package directions until al dente—this usually takes about 8 to 10 minutes. When the pasta is ready, remove the pot from heat and stir in the fresh spinach. The residual heat will wilt it, and the soup will continue to thicken as it sits.
To make the whipped ricotta, add the ricotta cheese, milk, grated Parmigiano Reggiano, salt, and pepper to a blender. Blend for 30 seconds, or until smooth.
To serve, spoon a few tablespoons of whipped ricotta into the center of a large soup bowl. Ladle hot lasagna soup over the top, allowing the ricotta to melt into the broth. Serve immediately.

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