Cheesy Pesto Lasagna Soup
The first time I saw this recipe trending online, I couldn’t resist trying it! I mean, who can say no to the combination of tender lasagna noodles, a rich tomato-based broth, and dollops of cheesy goodness topped with vibrant pesto? It’s like a big, warm hug in a bowl.
Ingredients
- 6 oz part-skim ricotta cheese about ¾ cup
- 2 oz mozzarella cheese shredded (about ½ cup)
- 2 Tbsp grated Parmesan cheese
- 1 ¼ tsp kosher salt divided, plus more to taste
- 2 Tbsp extra-virgin olive oil
- 1 cup chopped yellow onion about 1 medium onion
- 1 lb 90/10 lean ground beef
- 3 garlic cloves finely chopped (about 1 Tbsp)
- 1 Tbsp tomato paste
- ¼ tsp crushed red pepper optional
- 1 28-oz can crushed tomatoes
- 4 cups chicken broth
- 2 cups water
- 1 Tbsp granulated sugar
- 8 uncooked lasagna noodles broken into thirds
- Store-bought pesto for topping
- Shaved Parmesan cheese optional, for garnish
Instructions
Mix the cheeses.
- In a small bowl, stir together the ricotta, mozzarella, grated Parmesan, and 1/4 teaspoon of the kosher salt. Set this cheesy mixture aside, it’ll be your creamy topping later!
Sauté the onion and beef.
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until it starts to soften and turn translucent. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, about 5 minutes.
Add garlic and seasonings.
- Stir the garlic, tomato paste, and crushed red pepper into the beef mixture. Cook for about 2 minutes, stirring constantly, until the garlic becomes fragrant.
Build the broth.
- Add the crushed tomatoes, chicken broth, water, granulated sugar, and the remaining 1 teaspoon of salt. Give it a good stir and bring the soup to a boil over high heat.
- Cook the lasagna noodles.
- Once the soup is boiling, add the broken lasagna noodles. Cook over high heat, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender but still slightly firm. Taste the broth and add more salt if needed.
Serve and garnish.
- Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture and a spoonful of pesto. For an extra touch, sprinkle with shaved Parmesan. Serve immediately and enjoy!
Notes
Top Tips for Customizing Your Cheesy Pesto Lasagna Soup
- Switch up the protein. Not a fan of beef? Try ground turkey, chicken sausage, or even Italian sausage for a different flavor profile.
- Make it vegetarian. Skip the meat and use vegetable broth instead of chicken broth. You can add diced zucchini or mushrooms for extra texture.
- Use homemade pesto. While store-bought pesto is convenient, homemade pesto can add an extra layer of freshness and flavor.
- Add more veggies. Stir in some spinach or kale at the end of cooking for a boost of greens.