Description
This Rich Lasagna Soup with Greek Yogurt transforms traditional lasagna flavors into a comforting and hearty soup that’s perfect for a cozy meal. Featuring robust ground beef, marinara sauce, diced tomatoes, and classic Italian seasonings, this soup is enriched with broken lasagna noodles and topped with creamy Greek yogurt, mozzarella, ricotta, fresh basil, and parmesan for an indulgent finish.
Ingredients
Scale
Soup Base
- 1.25 lb ground beef (I use Laura’s Lean for less grease)
- 28 oz marinara sauce (I prefer Rao’s Homemade for more depth)
- 14 oz diced tomatoes
- 1 large onion (diced into 1/2-inch pieces)
- 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
- Pepper, to taste
Pasta
- 12 sheets lasagna (broken into 2-inch pieces)
Toppings and Garnishes
- 1.25 cup plain Greek yogurt (use Fage Greek yogurt for a thicker consistency)
- 1.25 cup shredded mozzarella
- Ricotta cheese (about 1/2 cup, to taste)
- Fresh basil leaves, for garnish
- Grated parmesan cheese, for garnish
Instructions
- Brown the Beef: In a large pot or Dutch oven over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small pieces as it cooks. Drain excess grease if desired.
- Sauté the Onion: Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
- Add Liquids and Seasonings: Pour in the marinara sauce, diced tomatoes, and beef broth. Stir in garlic powder, onion powder, Italian seasoning, oregano, paprika, red pepper flakes, salt, and pepper. Mix well to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to low. Cover and let simmer for 3 hours and 15 minutes (195 minutes) to allow flavors to meld and deepen.
- Add Lasagna Noodles: After simmering, add the broken lasagna sheets to the pot. Cook uncovered for 10-15 minutes or until noodles are tender but not mushy, stirring occasionally to prevent sticking.
- Prepare the Yogurt Topping: In a small bowl, spoon the plain Greek yogurt to be used as a creamy topping, which adds a tangy richness to each serving.
- Assemble and Serve: Ladle the hot soup into bowls. Dollop with Greek yogurt and spoon on shredded mozzarella and ricotta cheese. Sprinkle with fresh basil and grated parmesan for a beautifully layered and flavorful finish.
Notes
- Simmering the soup slowly for over 3 hours enriches the flavor; adapt cook time as per your schedule.
- Use broken lasagna sheets to mimic the texture of traditional lasagna in soup form.
- For a creamier soup, stir some of the ricotta into the broth before serving.
- Adjust red pepper flakes to taste for desired heat level.
- Substitute ground beef with ground turkey or plant-based meat for different dietary preferences.
