Lasagna Soup
Lasagna Soup
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 2 yellow onion, diced
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1 tablespoon Italian seasoning, as needed
- 1/2 teaspoon black pepper, as needed
- 1 jar pasta sauce, your favorite (e.g., Prego Traditional)
- 2 cups chicken broth, (beef broth can also be used)
- 6 lasagna sheets, broken into 1-2 inch pieces
- 1/2 cup ricotta cheese, (alternatively, cottage cheese or a splash of heavy whipping cream can be used)
- 1 cup mozzarella cheese, freshly shredded, for topping
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Break up the meat with a meat chopper tool as it cooks.
⏱️ 8 min
- 2
Add the diced yellow onions to the pan with the meat. Continue to cook until all the pink is gone from the meat and the onions are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Drain any excess fat from the pot. Season the meat mixture with onion powder, garlic powder, Italian seasoning, and black pepper. Stir well to combine.
⏱️ 2 min
- 4
Pour in the jar of pasta sauce and the chicken broth (or beef broth). Give the mixture a good stir and bring it to a boil.
⏱️ 5 min
- 5
Once boiling, add the broken lasagna sheets to the soup. Reduce the heat to medium-low and simmer, stirring occasionally, until the lasagna sheets are tender, about 8-10 minutes.
⏱️ 10 min
- 6
Once the lasagna sheets are soft, stir in the ricotta cheese. Mix until the cheese is fully incorporated, making the soup creamy and slightly thickened.
⏱️ 3 min
- 7
Ladle the hot lasagna soup into individual bowls. Top each serving with a generous amount of fresh shredded mozzarella cheese.
⏱️ 2 min
- 8
Serve immediately and enjoy your delicious Lasagna Soup!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
- 1 pound ground beef
- 1 pound Italian sausage
- 2 yellow onion, diced
- 1 teaspoon onion powder, as needed
- 1 teaspoon garlic powder, as needed
- 1 tablespoon Italian seasoning, as needed
- 1/2 teaspoon black pepper, as needed
- 1 jar pasta sauce, your favorite (e.g., Prego Traditional)
- 2 cups chicken broth, (beef broth can also be used)
- 6 lasagna sheets, broken into 1-2 inch pieces
- 1/2 cup ricotta cheese, (alternatively, cottage cheese or a splash of heavy whipping cream can be used)
- 1 cup mozzarella cheese, freshly shredded, for topping
Instructions
- 1
In a large pot or Dutch oven, brown the ground beef and Italian sausage over medium-high heat. Break up the meat with a meat chopper tool as it cooks.
⏱️ 8 min - 2
Add the diced yellow onions to the pan with the meat. Continue to cook until all the pink is gone from the meat and the onions are softened, about 5-7 minutes.
⏱️ 7 min - 3
Drain any excess fat from the pot. Season the meat mixture with onion powder, garlic powder, Italian seasoning, and black pepper. Stir well to combine.
⏱️ 2 min - 4
Pour in the jar of pasta sauce and the chicken broth (or beef broth). Give the mixture a good stir and bring it to a boil.
⏱️ 5 min - 5
Once boiling, add the broken lasagna sheets to the soup. Reduce the heat to medium-low and simmer, stirring occasionally, until the lasagna sheets are tender, about 8-10 minutes.
⏱️ 10 min - 6
Once the lasagna sheets are soft, stir in the ricotta cheese. Mix until the cheese is fully incorporated, making the soup creamy and slightly thickened.
⏱️ 3 min - 7
Ladle the hot lasagna soup into individual bowls. Top each serving with a generous amount of fresh shredded mozzarella cheese.
⏱️ 2 min - 8
Serve immediately and enjoy your delicious Lasagna Soup!
⏱️ 1 min