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Loaded Potato Soup

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A delightful twist on the classic loaded potato soup, enriched with beef and cheesy goodness for a comforting meal.

Ingredients

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  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 4 cups beef broth
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 9 lasagna noodles, broken into pieces
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese, shredded
  • Salt and pepper to taste

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic and cook until softened, about 3-5 minutes.
  3. Stir in the crushed tomatoes, beef broth, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add the broken lasagna noodles and cook until tender, about 10-12 minutes.
  5. Combine the ricotta cheese and Parmesan cheese in a separate bowl.
  6. Ladle the soup into bowls and top with the ricotta cheese mixture and mozzarella cheese. Serve immediately.

Notes

Great served with a fresh garden salad or garlic bread.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/loaded-potato-soup-recipe/

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