Lasagna Soup
Lasagna Soup
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 pound ground beef
- 1 yellow onion, chopped
- 4 garlic, minced
- 6 ounces tomato paste
- 24 ounces marinara sauce
- 28 ounces crushed tomatoes, canned
- 6 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 8 ounces lasagna noodles, broken into pieces
- 1/2 cup heavy cream
For the Ricotta Topping
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- as needed fresh basil, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min
- 2
Add 1 pound of Italian sausage and 1 pound of ground beef to the pot. Break up the meat with a spoon and cook until browned.
⏱️ 7 min
- 3
Add 1 chopped yellow onion to the pot and cook until softened.
⏱️ 5 min
- 4
Stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant.
⏱️ 1 min
- 5
Drain any excess fat from the pot.
⏱️ 2 min
- 6
Add 6 ounces of tomato paste to the pot and stir to combine, cooking for 2 minutes to deepen its flavor.
⏱️ 2 min
- 7
Pour in 24 ounces of marinara sauce, one 28 ounce can of crushed tomatoes, and 6 cups of beef broth.
⏱️ 2 min
- 8
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes. Stir well.
⏱️ 1 min
- 9
Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min
- 10
Break 8 ounces of lasagna noodles into bite-sized pieces and add them to the simmering soup. Cook until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 11
Stir in 1/2 cup of heavy cream.
⏱️ 1 min
- 12
While the soup is finishing, prepare the ricotta topping: In a medium bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1/4 cup of fresh chopped parsley. Mix until well combined.
⏱️ 5 min
- 13
Ladle the hot lasagna soup into bowls.
⏱️ 1 min
- 14
Top each serving with a generous spoonful of the cheesy ricotta mixture, a sprinkle of additional Parmesan cheese, and fresh basil leaves for garnish.
⏱️ 1 min
Kitchen Tools
Lasagna Soup
For the Soup
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1 pound ground beef
- 1 yellow onion, chopped
- 4 garlic, minced
- 6 ounces tomato paste
- 24 ounces marinara sauce
- 28 ounces crushed tomatoes, canned
- 6 cups beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 8 ounces lasagna noodles, broken into pieces
- 1/2 cup heavy cream
For the Ricotta Topping
- 15 ounces ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- as needed fresh basil, for garnish
Instructions
- 1
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
⏱️ 1 min - 2
Add 1 pound of Italian sausage and 1 pound of ground beef to the pot. Break up the meat with a spoon and cook until browned.
⏱️ 7 min - 3
Add 1 chopped yellow onion to the pot and cook until softened.
⏱️ 5 min - 4
Stir in 4 minced garlic cloves and cook for an additional 1 minute until fragrant.
⏱️ 1 min - 5
Drain any excess fat from the pot.
⏱️ 2 min - 6
Add 6 ounces of tomato paste to the pot and stir to combine, cooking for 2 minutes to deepen its flavor.
⏱️ 2 min - 7
Pour in 24 ounces of marinara sauce, one 28 ounce can of crushed tomatoes, and 6 cups of beef broth.
⏱️ 2 min - 8
Season the mixture with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 tablespoon of Italian seasoning, and 1/2 teaspoon of red pepper flakes. Stir well.
⏱️ 1 min - 9
Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes to allow the flavors to meld.
⏱️ 15 min - 10
Break 8 ounces of lasagna noodles into bite-sized pieces and add them to the simmering soup. Cook until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 11
Stir in 1/2 cup of heavy cream.
⏱️ 1 min - 12
While the soup is finishing, prepare the ricotta topping: In a medium bowl, combine 15 ounces of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 1/4 cup of fresh chopped parsley. Mix until well combined.
⏱️ 5 min - 13
Ladle the hot lasagna soup into bowls.
⏱️ 1 min - 14
Top each serving with a generous spoonful of the cheesy ricotta mixture, a sprinkle of additional Parmesan cheese, and fresh basil leaves for garnish.
⏱️ 1 min