Lasagna Ramen Soup Recipe

Lasagna Ramen Soup

Serves 4

Classic lasagna gets a noodly twist with this play on hearty, lasagna soup. Top with fresh ricotta and torn basil. Then get slurping!


  • 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


  1. 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.
  2. Add red wine, scraping up and dissolving any brown bits from bottom of pot. Cook until almost dry.
  3. Add pasta sauce, 6 cups water, and all 4 ramen seasoning packets. Stir well and bring to simmer.
  4. Add ramen noodles and cook 3 minutes or until noodles reach preferred doneness. Portion noodles into individual bowls. Ladle in soup.
  5. Top with dollops of ricotta, a scattering of mozzarella, and a sprinkle of parmesan. Garnish with torn basil leaves.


Amount Per Serving (based on 4 servings)
Calories: 830 undefined
Fat: 45 g
Saturated Fat: 19 g
Trans Fat: 0 g
Cholesterol: 80 mg
Sodium: 2070 mg
Carbohydrates: 65 g
Fiber: 3 g
Sugar: 9 g
Added Sugars: 0 g
Protein: 33 g
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