Lasagna Stoup Ala Rachael Ray

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Total Time
10 mins
20 mins

I saw this Everyday Rachael Ray Mag March/2009..simple ingredients, had them all on hand...made a wonderful pot of soup!! Only thing we crusty bread to dip in time ........

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  1. In a soup pot, heat oil over med high heat.
  2. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
  3. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
  4. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
  5. Add the pasta and cook until al dente, about 15 minutes.
  6. Serve stoup in bowls and dollop with ricotta.
  7. Pass the parm at the table.
Most Helpful

5 5

This was wonderful and sooo easy. The first time I added the ricotta to the pot of stoup and the second time I put a dollop in the bottom of each bowl. Loved both ways!

4 5

Overall a very nice recipe with a couple of minor changes. Used only 1/2 pound of lasagna noodles. Even with only that there was almost too much pasta. Also sprinkled mozzarella on the top when really tasted like lasagna! Thanks for a great recipe once again Rachael (and Katie). Also, might want to check the nutrition info. I can't imagine this has over 1,000 calories per serving as written. Eileen