Introduction to Beef and Mushroom Lasagna Soup Recipe
When the weather gets chilly or life gets a little hectic, there's nothing quite like a warm bowl of beef and mushroom lasagna soup to lift your spirits. This dish combines the heartiness of classic lasagna with the comforting warmth of a soup, making it the ultimate comfort food. Picture this: tender pieces of lasagna noodles mingling with savory ground beef, earthy mushrooms, and a rich, flavorful broth that envelops you in warmth.
Why Lasagna Soup is the Ultimate Comfort Food
Lasagna soup is a game-changer for weeknight dinners. Unlike traditional lasagna, which can be time-consuming to assemble, this recipe simplifies the process by bringing all those delightful flavors together in one pot. You'll have a delicious meal on the table in just 40 minutes. With a prep time of only five minutes, it’s perfect for busy young professionals who still crave home-cooked comfort after a long day.
Not only does this soup offer incredible flavors, but it’s also super versatile. Want to add extra veggies or switch to a different type of cheese? Go ahead! The adaptability of this beef and mushroom lasagna soup recipe means you can make it your own. And let’s be honest, who doesn’t want a bowl of gooey, cheesy goodness to dive into? For more ideas on comfort foods, read this guide from EatingWell.
Give this recipe a try, and you’ll find it’s sure to become a weeknight favorite!
Ingredients for Beef and Mushroom Lasagna Soup
When you're ready to dive into this hearty beef and mushroom lasagna soup recipe, gather these delicious ingredients to kick-start your cooking adventure!
For the soup
- 1 lb. Ground Beef: The star of the show! Opt for lean beef for a healthier option.
- 1 Large Yellow Onion: Thinly sliced to add that sweet and savory base.
- 8 oz. Baby Bella Mushrooms: Sliced, for a rich, earthy flavor.
- 4 Garlic Cloves: Minced, to elevate all the other flavors.
- 2 tsp. Dried Oregano: A must-have herb for Italian dishes.
- 1 tsp. Dried Thyme: For an aromatic touch.
- ½ tsp. Himalayan Salt: Enhance the natural flavors without overpowering.
- ¼ tsp. Red Pepper Flakes: Add a kick—adjust according to your spice preference!
- 28 oz. Can of Crushed Tomatoes: The heart of your soup.
- 15 oz. Can of Tomato Sauce: For extra depth.
- 2 cups Chicken Bone Broth: Opt for low-sodium for a healthier choice.
- 16 oz. Lasagna Noodles: Broken into pieces; they’ll soak up all that delicious flavor!
- Fresh Basil: For garnish, adding freshness right before serving.
For the ricotta dollop
- 8 oz. Whole Milk Ricotta Cheese: Creamy and delicious; this will be the highlight of your bowl!
- ¼ cup Freshly Shredded Colby Jack: For a delightful cheesiness.
- ¼ cup Grated Parmesan: Adds that classic Italian finish.
- 1 tsp. Minced Basil (optional): For a fresh herb twist.
Now that you have these ingredients ready, you’re all set to create a comforting bowl of beef and mushroom lasagna soup! This soup not only warms the belly but also brings everyone together at the table. Happy cooking!
Step-by-Step Preparation of Beef and Mushroom Lasagna Soup
Making a comforting beef and mushroom lasagna soup recipe is not only straightforward but also incredibly rewarding! Let’s dive right into the step-by-step process to create this delicious dish.
Sauté the ground beef
Start by heating a large skillet over medium heat. Add 1 pound of ground beef and cook it until it’s nicely browned, which should take about 5 to 7 minutes. Make sure to break it into small, bite-sized pieces as it cooks. This not only helps with flavor distribution but also ensures that every spoonful has a taste of that savory goodness. Don’t forget to drain any excess fat afterwards, but leave a little for added flavor when sautéing the vegetables.
Cook the onions
Once the beef is cooked, remove it from the skillet using a slotted spoon and set it aside. In the same skillet, toss in 1 large yellow onion that’s been thinly sliced. This is where the magic begins. Cook the onions for about 5 minutes until they become soft and translucent, absorbing that fantastic beef flavor left behind. The aromatic blend coming from the pan is just the beginning!
Sauté the mushrooms and garlic
Next, add 8 oz. of sliced baby Bella mushrooms into that mix. Use the remaining fat in the pan to sauté the mushrooms until they caramelize, which should take about 4 to 5 minutes. Cooking them brings out their earthy flavor and adds a rich texture to the soup. After they’re beautifully browned, add 4 minced garlic cloves and cook for an additional minute until fragrant. Can you smell it already?
Combine tomatoes and herbs
Now it’s time to add depth to your soup. Pour in a 28 oz. can of crushed tomatoes, a 15 oz. can of tomato sauce, and 2 cups of chicken bone broth. Enhancing this mixture with 2 tsp. of dried oregano, 1 tsp. of dried thyme, ½ tsp. of Himalayan salt, and ¼ tsp. of red pepper flakes will create a flavorful base. Bring everything to a gentle boil and then reduce the heat to simmer for 10 to 15 minutes. This allows those flavors to meld beautifully.
Cook the lasagna noodles
While the soup simmers, you can tackle the 16 oz. of lasagna noodles. Break them into smaller pieces (about 2 inches each) and cook them in a large pot of boiling salted water according to the package directions for al dente. Remember, they’ll finish cooking in the soup, so avoid overcooking!
Prepare the ricotta mixture
While everything is cooking, take 8 oz. of whole milk ricotta cheese, ¼ cup of freshly shredded Colby Jack, and ¼ cup of grated Parmesan and mix them together in a bowl. Feel free to add 1 tsp. of minced basil if you want that extra flavor pop. Set aside in the fridge until you’re ready to serve.
Combine everything and serve
Finally, add the cooked lasagna noodles to your bubbling soup and give it a gentle stir. Turn off the heat and prepare for the delicious finale. Serve your beef and mushroom lasagna soup in bowls, adding a generous dollop of the ricotta mixture in each. Don’t forget to sprinkle some fresh basil, a bit more grated Parmesan, and perhaps a pinch of red pepper flakes. And there you have it—your hearty, soul-warming soup is ready for everyone to enjoy!
Feel free to explore side dishes that pair well, like a crusty garlic bread or a fresh green salad. Happy cooking!
Variations on Beef and Mushroom Lasagna Soup
Vegetarian Lasagna Soup Option
If you're looking to switch things up, why not try a vegetarian version of the beef and mushroom lasagna soup recipe? Replace the ground beef with hearty vegetables like zucchini, bell peppers, and spinach. Adding lentils or chickpeas can boost protein while keeping it meat-free. Use vegetable broth instead of chicken for a richer flavor, and don’t forget to sprinkle in some extra mozzarella for that gooey cheese goodness.
Spicy Lasagna Soup Twist
For those who crave a kick, augment your beef and mushroom lasagna soup recipe with a spicy twist! Toss in diced jalapeños or a dash of hot sauce to the mix. Experiment with spicy Italian sausage instead of ground beef for an added depth of flavor. Consider garnishing with fresh cilantro to brighten up the dish and enhance that heat-fueled delight. Whether you're a spice enthusiast or a casual taster, this variation will surely delight your taste buds!
For more ideas and inspiration on variations, check out EatingWell or Food Network.
Cooking Tips and Notes for Beef and Mushroom Lasagna Soup
Choosing the Right Ground Beef
For the best flavor in your beef and mushroom lasagna soup recipe, opt for a ground beef with a fat content of around 80/20. This ratio gives your soup a rich, hearty taste without being overly greasy. If you're looking for a leaner option, ground turkey or chicken can also work well, retaining flavor while cutting down on fat.
Perfecting the Noodle Texture
To achieve the perfect noodle texture, cook your lasagna noodles just until they reach al dente, about 2 minutes less than package directions. They’ll continue to soften while simmering in the soup, absorbing all those delightful flavors. Remember, no one likes a mushy noodle in their lasagna! For a hands-on guide, check out this article on pasta cooking tips from Fine Cooking.
With these tips, your beef and mushroom lasagna soup will be a guaranteed hit!
Serving Suggestions for Beef and Mushroom Lasagna Soup
Ideal accompaniments
To elevate your beef and mushroom lasagna soup recipe, consider pairing it with a light, zesty side salad. A simple mix of arugula, cherry tomatoes, and a lemon vinaigrette complements the rich flavors of the soup without overwhelming them. Additionally, warm garlic bread or crusty baguette slices are perfect for dipping. If you want a bit of crunch, try a sprinkle of toasted pine nuts on top of your salad for added texture!
Presentation tips
When serving your soup, ladle it into deep bowls to showcase the vibrant colors of the ingredients. A dollop of the creamy ricotta mix in the center adds a beautiful visual touch. Finally, garnish with fresh basil leaves and a drizzle of olive oil for a finishing flourish. This makes your dish look as inviting as it tastes, appealing to both the eyes and the palate. For extra flair, consider using rustic-themed bowls to evoke a warm, homey feel at your dinner table.
Time Breakdown for Beef and Mushroom Lasagna Soup
Preparation time
5 mins
This quick prep time means you can get started on this warming beef and mushroom lasagna soup recipe in no time. Simply gather your ingredients, chop the veggies, and get ready for cooking!
Cooking time
35 mins
The magic happens in just 35 minutes! You'll sauté, simmer, and combine flavors to create a deliciously hearty meal that’s perfect for any day of the week.
Total time
40 mins
In only 40 minutes, you'll have a comforting bowl of beef and mushroom lasagna soup ready to enjoy. Doesn’t that sound perfect for a cozy evening? Plus, this recipe serves 12, making it ideal for gatherings or meal prep for the week ahead!
If you're curious to learn more about the nutritional benefits of mushrooms or the best types of beef to use, check out these insightful articles and beef selection tips.
Nutritional Facts for Beef and Mushroom Lasagna Soup
Calories
A comforting bowl of beef and mushroom lasagna soup offers approximately 300 calories per serving. This makes it an excellent choice for a satisfying meal without overindulging.
Protein and Carbs
Each serving packs about 20 grams of protein, thanks to the ground beef and cheese, while containing roughly 30 grams of carbohydrates primarily from lasagna noodles. This balance helps keep you full and energized throughout your busy day!
For further nutritional insights, consider checking sources like the USDA FoodData Central or MyFitnessPal. Enjoy your hearty meal!
FAQs about Beef and Mushroom Lasagna Soup
Can I use other noodles for this recipe?
Absolutely! While the beef and mushroom lasagna soup recipe traditionally calls for lasagna noodles, feel free to swap them out for other pasta types like fusilli, penne, or even gluten-free options. Just keep in mind that cooking times may vary, so adjust accordingly.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To maintain the best texture, it's a good idea to separate the broth from noodles if you have leftovers. This way, your noodles won't become mushy overnight.
Is it possible to make this soup in advance?
Definitely! This soup actually tastes even better the next day as the flavors meld together. You can prepare it a day or two ahead of time. Simply store it in an airtight container in the fridge and reheat on the stovetop or in the microwave when you're ready to enjoy.
Conclusion on Beef and Mushroom Lasagna Soup
In summary, this beef and mushroom lasagna soup recipe offers a delicious twist on classic lasagna that’s perfect for weeknight dinners. With its rich flavors and comforting textures, it’s guaranteed to satisfy everyone at the table. Give it a try, and watch your loved ones dig in with smiles!
Beef and Mushroom Lasagna Soup Recipe
Equipment
- large skillet
- large pot
Ingredients
FOR THE SOUP
- 1 lb Ground Beef
- 1 Large Yellow Onion, thinly sliced
- 8 oz Baby Bella Mushrooms, sliced
- 4 Cloves Garlic, minced
- 2 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 0.5 teaspoon Himalayan Salt
- 0.25 teaspoon Red Pepper Flakes
- 28 oz Can of Crushed Tomatoes
- 15 oz Can of Tomato Sauce
- 2 cups Chicken Bone Broth
- 16 oz Lasagna Noodles, broken into pieces
- Fresh Basil, for serving
FOR THE RICOTTA DOLLOP
- 8 oz Whole Milk Ricotta Cheese
- 0.25 cup Freshly Shredded Colby Jack
- 0.25 cup Grated Parmesan
- 1 teaspoon Minced Basil, optional
Instructions
Instructions
- Add ground beef to a large skillet and sauté until browned, making sure to break apart into small chunks.
- Add onion and continue to cook until softened, about 5 minutes. Once cooked through, remove from the skillet with a slotted spoon and set aside.
- Add the mushrooms to the same skillet, using the beef fat to sauté. When caramelized, add the garlic and continue to cook until fragrant. About 1 minute.
- Pour in the crushed tomatoes, tomato sauce, chicken stock, and dried herbs. Bring to a boil and reduce heat to a simmer for 10 - 15 minutes.
- Meanwhile, break apart the lasagna noodles into bite sized pieces. Bring a large pot to a rolling boil, add a hefty dose of salt, and cook accordingly to packaged directions for al dente. Do not overcook, as they will finish cooking in the soup.
- While the noodles cook, mix together the ricotta, Colby Jack cheese, and grated parmesan. Set aside in the refrigerator until you’re ready to serve.
- Add the al dente noodles to the soup pot and turn off the heat. Serve immediately with the ricotta mixture, fresh basil, additional grated parmesan, and red pepper flakes. Dollop the ricotta mixture in the middle and enjoy!
Leave a Reply