Lasagna Soup
Lasagna Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 pinch salt, for onions
- 7 cloves garlic, minced
- 1/2 pound hot Italian sausage, casings removed
- 1/2 pound lean ground beef
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tablespoons tomato paste
- 3 cups arrabbiata sauce
- 5 cups chicken stock
- 1/2 pound lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
For the Ricotta Topping
- 1 cup Parmesan cheese, freshly shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a medium bowl, combine the Parmesan cheese, ricotta cheese, mozzarella cheese, chopped fresh parsley, and salt and black pepper to taste. Mix well and set aside. This will be your ricotta topping.
⏱️ 5 min
- 2
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and a pinch of salt, and cook for about 4 minutes, or until softened.
⏱️ 5 min
- 3
Add the minced garlic to the pot and cook for another 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the hot Italian sausage (casings removed) and lean ground beef to the pot. Break the meat into small pieces with a wooden spoon and cook for several minutes until it is no longer pink.
⏱️ 7 min
- 5
Season the browned meat with Cajun seasoning, dried basil, dried oregano, dried parsley, Italian seasoning, red pepper flakes, and additional salt and black pepper to taste. Stir well to combine.
⏱️ 2 min
- 6
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.
⏱️ 2 min
- 7
Pour in the chicken stock and arrabbiata sauce. Bring the mixture to a boil.
⏱️ 5 min
- 8
Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the noodles are tender.
⏱️ 10 min
- 9
Stir in the heavy cream. Taste and adjust seasonings if necessary.
⏱️ 1 min
- 10
Ladle the hot lasagna soup into bowls and top each serving with a generous dollop of the prepared ricotta mixture. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 1 pinch salt, for onions
- 7 cloves garlic, minced
- 1/2 pound hot Italian sausage, casings removed
- 1/2 pound lean ground beef
- 1 1/2 teaspoons Cajun seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon red pepper flakes
- salt, to taste
- black pepper, to taste
- 2 tablespoons tomato paste
- 3 cups arrabbiata sauce
- 5 cups chicken stock
- 1/2 pound lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream
For the Ricotta Topping
- 1 cup Parmesan cheese, freshly shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped
- salt, to taste
- black pepper, to taste
Instructions
- 1
In a medium bowl, combine the Parmesan cheese, ricotta cheese, mozzarella cheese, chopped fresh parsley, and salt and black pepper to taste. Mix well and set aside. This will be your ricotta topping.
⏱️ 5 min - 2
In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced yellow onion and a pinch of salt, and cook for about 4 minutes, or until softened.
⏱️ 5 min - 3
Add the minced garlic to the pot and cook for another 30 seconds until fragrant.
⏱️ 1 min - 4
Add the hot Italian sausage (casings removed) and lean ground beef to the pot. Break the meat into small pieces with a wooden spoon and cook for several minutes until it is no longer pink.
⏱️ 7 min - 5
Season the browned meat with Cajun seasoning, dried basil, dried oregano, dried parsley, Italian seasoning, red pepper flakes, and additional salt and black pepper to taste. Stir well to combine.
⏱️ 2 min - 6
Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.
⏱️ 2 min - 7
Pour in the chicken stock and arrabbiata sauce. Bring the mixture to a boil.
⏱️ 5 min - 8
Add the broken lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the noodles are tender.
⏱️ 10 min - 9
Stir in the heavy cream. Taste and adjust seasonings if necessary.
⏱️ 1 min - 10
Ladle the hot lasagna soup into bowls and top each serving with a generous dollop of the prepared ricotta mixture. Serve immediately and enjoy!
⏱️ 2 min