Summer Lasagna Soup
June 11, 2026 • 0 comments
A bowl of comfort doesn't have to wait for winter. This Summer Lasagna Soup combines rich Akaushi beef, tender pasta, fresh zucchini, herbs, and a light tomato broth for all the flavors of classic lasagna in a lighter, seasonal dish.
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (1 lb) Flying 4F Ranch Akaushi ground beef
- (1 tbsp) Olive oil
- (1) Medium yellow onion, diced
- (4) Garlic cloves, minced
- (2) Medium zucchini, diced
- (1 tsp) Italian seasoning
- (1/2 tsp) Crushed red pepper flakes (optional)
- (24 oz) Jar of marinara sauce
- (4 cups) Beef broth
- (14.5 oz) Can of diced tomatoes
- (To taste) Salt and pepper
- (8) Lasagna noodles, broken into bite-sized pieces
- (1 cup) Ricotta cheese
- (1 cup) Mozzarella cheese, shredded
- (1/2 cup) Parmesan cheese, grated
- (Garnish) Fresh basil or Parsley
Directions
- Heat olive oil in a large Dutch oven over medium-high heat.
- Add Akaushi ground beef and cook until browned, breaking it into crumbles. Drain excess fat if needed.
- Add onion and cook 3-4 minutes until softened. Stir in garlic and cook 30 seconds.
- Add zucchini, Italian seasoning, and red pepper flakes. Cook 3-4 minutes.
- Stir in marinara sauce, diced tomatoes, and beef broth. Bring to a gentle boil.
- Add broken lasagna noodles and reduce heat to a simmer. Cook 12-15 minutes, stirring occasionally, until noodles are tender.
- Season with salt and pepper to taste.
- Serve hot topped with a spoonful of ricotta, mozzarella, Parmesan, and fresh basil.
