After seeing this dish everywhere on social media, I knew I had to give it a try with my own spin. It completely lived up to the hype. Cozy, comforting, and perfect for weekly meal prep, it held up so well as leftovers and tasted just as delicious days later. It’s officially earned a spot in my comfort-meal rotation.
Ingredients
Soup Base
- Olive oil
- 1 lb ground beef
- ½ onion, diced
- 4 garlic cloves, minced
- Salt
- Black pepper
- Adobo seasoning
- Paprika
- Crushed red pepper flakes
- Italian seasoning
- Oregano
- Basil (fresh or dried)
- ½ box lasagna noodles, broken into pieces
- 2 tbsp tomato paste
- 1 jar tomato sauce (28 oz)
- 1 box beef broth (32 oz)
- ½ cup heavy cream
- ½ cup chopped cilantro (or ¼ cup parsley)
- Parmesan cheese, for topping
- Mozzarella cheese, for topping
Cheese Mixture
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Parsley or cilantro, finely chopped
Instructions
- In a large pot over medium-low heat, warm a drizzle of olive oil. Add the diced onion and cook until soft and translucent. Stir in the garlic and let it cook just until fragrant.
- Add the ground beef to the pot and cook until fully browned, breaking it up as it cooks.
- Carefully drain or blot off any excess fat. Once the grease is removed, generously season the beef with salt, pepper, adobo, paprika, crushed red pepper flakes, Italian seasoning, oregano, and basil.
- Stir in the tomato paste and let it cook into the beef for about 3–4 minutes to deepen the flavor. Pour in the tomato sauce and allow the mixture to gently simmer.
- Add the beef broth and increase the heat to medium-high. Once the soup reaches a boil, stir in the broken lasagna noodles. Cover and let cook for about 6–7 minutes, until the noodles are tender.
- Lower the heat and pour in the heavy cream. Add a generous handful of Parmesan and mozzarella, followed by a second, lighter round of seasoning. Stir well, then add in your fresh parsley and basil. Cover and let everything simmer gently for another 5 minutes before turning off the heat. Finish with a sprinkle of cilantro (or your herb of choice).
- In a small bowl, mix together 2 parts ricotta, 1 part mozzarella, and Parmesan. Fold in fresh cilantro (or parsley).
- Ladle the soup into bowls and top each serving with a spoonful of the ricotta mixture. Finish with extra Parmesan and fresh herbs.
- Enjoy immediately while hot!
