Lasagna Ramen Soup
Serves 4
Classic lasagna takes a noodly twist in this cozy bowl of lasagna ramen soup. Rich tomato broth, tender noodles, and savory Italian flavors come together in a comforting mashup of two favorites. Finish with creamy ricotta and torn fresh basil—then grab a spoon and start slurping.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 pound ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups tomato-based pasta sauce
- 4 (3 ounce) packages instant ramen noodles (beef flavor)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Grated parmesan cheese, to taste
- 4 sprigs fresh basil, leaves picked and torn
Directions
- Place a large pot over medium-high heat. Once hot, add oil. Add ground beef and cook, breaking up pieces until well-crumbled and brown. Add onion and cook until translucent and soft, 2 to 3 minutes. Stir in garlic.
- Add red wine, scraping up and dissolving any brown bits from bottom of pot. Cook until almost dry.
- Add pasta sauce, 6 cups water, and all 4 ramen seasoning packets. Stir well and bring to simmer.
- Add ramen noodles and cook 3 minutes or until noodles reach preferred doneness. Portion noodles into individual bowls. Ladle in soup.
- Top with dollops of ricotta, a scattering of mozzarella, and a sprinkle of parmesan. Garnish with torn basil leaves.
Nutrition
Amount Per Serving (based on 4 servings)- Calories: 830
- Fat: 45.0 g
- Saturated Fat: 19.0 g
- Trans Fat: 0 g
- Cholesterol: 80.0 mg
- Sodium: 2070.0 mg
- Carbohydrates: 65.0 g
- Fiber: 3.0 g
- Added Sugars: 0 g
- Sugar: 9.0 g
- Protein: 33.0 g