Description
This Rich Lasagna Soup with Greek Yogurt combines the comforting flavors of classic lasagna in a warm, hearty soup form. Ground beef simmers with diced onions, Italian herbs, and spices in a robust marinara and beef broth base, then melds with broken lasagna sheets for a filling dish. Greek yogurt adds a creamy tang, while mozzarella, ricotta, fresh basil, and parmesan provide layers of cheesy richness. Perfect for cozy dinners, this soup is flavorful, satisfying, and easy to prepare.
Ingredients
Scale
Soup Base
- 1.25 lb ground beef (preferably lean, e.g., Laura’s Lean)
- 1 large onion, diced into 1/2-inch pieces
- 28 oz marinara sauce (Rao’s Homemade recommended)
- 14 oz diced tomatoes
- 36 oz beef broth
- 1.5 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp Italian seasoning
- 1 tsp oregano
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- Salt, to taste
- Freshly ground pepper, to taste
Pasta
- 12 sheets lasagna, broken into 2-inch pieces
Dairy & Garnishes
- 1.25 cup plain Greek yogurt (Fage preferred for thickness)
- 1.25 cup shredded mozzarella cheese
- Ricotta cheese, for serving
- Fresh basil leaves, for garnish
- Grated parmesan cheese, for garnish
Instructions
- Brown the Ground Beef and Onions: In a large pot or Dutch oven over medium heat, add the ground beef and diced onions. Cook until the beef is no longer pink and the onions are translucent, breaking up the meat with a spoon as it cooks to ensure even browning.
- Add the Seasonings and Tomato Ingredients: Stir in the garlic powder, onion powder, Italian seasoning, oregano, paprika, red pepper flakes, salt, and pepper. Pour in the marinara sauce and diced tomatoes, stirring to combine all the flavors.
- Pour in the Beef Broth and Simmer: Add the beef broth to the pot and bring the mixture to a boil. Reduce heat to low and let it simmer uncovered for about 20 minutes, allowing the flavors to meld together.
- Cook the Lasagna Sheets: Break the lasagna noodles into approximately 2-inch pieces and add them directly into the simmering soup. Cook uncovered, stirring occasionally, until the pasta is tender, about 10-12 minutes.
- Incorporate Cheese and Yogurt: Lower the heat and stir in the shredded mozzarella cheese until melted and well combined. Remove the soup from heat and gently fold in the plain Greek yogurt to add creaminess without curdling.
- Serve with Ricotta, Basil, and Parmesan: Ladle the soup into bowls and top with dollops of ricotta cheese, fresh basil leaves, and a sprinkle of grated parmesan for an authentic lasagna flavor experience.
Notes
- Use lean ground beef to reduce grease in the soup.
- Breaking the lasagna sheets into smaller pieces helps them cook quickly and makes the soup easier to eat.
- Greek yogurt adds creaminess; use a full-fat variety for best texture and flavor.
- Adjust the red pepper flakes to control spice level according to preference.
- Leftovers keep well refrigerated for up to 3 days and can be gently reheated on the stovetop.
