Gnocchi Lasagna Soup
This Gnocchi Lasagna Soup has everything you love about classic lasagna in one cozy bowl. Soft potato gnocchi simmer in a rich tomato broth with Italian sausage, garlic, herbs, and tender vegetables, then are finished with creamy ricotta, melted mozzarella, and Parmesan cheese. It's an easy one-pot dinner that's hearty, comforting, and perfect for chilly nights.
Ingredients
- 1 pound ground beef
- 2 tablespoon olive oil
- 1 cup each chopped onion + celery + carrots
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 (16-ounce) package potato gnocchi
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese (plus more for topping)
- Fresh basil or parsley, for garnish
Instructions
- Sauté the vegetables:Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrot, and cook until softened, about 5 minutes. Stir in garlic and cook another minute until fragrant.
- Add the beef:Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Build the flavor:Stir in tomato paste and Italian seasoning. Cook for 1–2 minutes to deepen the flavor.
- Add liquids:Pour in crushed tomatoes and beef broth. Season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Cook the gnocchi:Stir in the gnocchi and cook for 3–4 minutes, or until they float to the top and are tender.
- Finish with cheese:Stir in mozzarella, parmesan, and ricotta until melted and creamy.
- Serve:Ladle into bowls and top with a dollop of ricotta, extra cheese, and a sprinkle of fresh basil or parsley. ENJOY!!!!