Lasagna Soup
Lasagna Soup
Ingredients
For the Soup Base
- 1/2 yellow onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 6 garlic, cloves, minced
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 1/4 teaspoon black pepper, plus more to taste
- 2 teaspoons Tony Chachere's Creole seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 4 cups chicken broth, or up to 6 cups for desired consistency
- 24 ounces marinara sauce
- 1/2 pound lasagna noodles, broken into small pieces
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup heavy whipping cream
For the Ricotta Topping
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Dice the yellow onion and mince the garlic. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1/2 teaspoon of salt, sautéing for 3 to 4 minutes until softened.
⏱️ 5 min
- 2
Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the Italian sausage and ground beef to the pot. Season with 1/4 teaspoon of black pepper and additional salt to taste. Brown the meat, breaking it apart with a spoon, until no longer pink, about 8 to 10 minutes.
⏱️ 10 min
- 4
Carefully drain any excess fat from the pot. Stir in the Tony Chachere's Creole seasoning, dried basil, dried parsley, oregano, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
⏱️ 3 min
- 5
Pour in the chicken broth and marinara sauce. Stir well to combine all ingredients. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min
- 6
While the soup is coming to a boil, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and finely chopped fresh parsley. Season with salt and black pepper to taste. Mix thoroughly by hand until well combined.
⏱️ 5 min
- 7
Once the soup base is boiling, add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 10 to 11 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min
- 8
Stir in the chopped fresh basil and heavy whipping cream. Cook for an additional minute until heated through.
⏱️ 1 min
- 9
Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the prepared ricotta cheese mixture and garnish with extra fresh basil, if desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
Ingredients
For the Soup Base
- 1/2 yellow onion, diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt, plus more to taste
- 6 garlic, cloves, minced
- 1/2 pound Italian sausage
- 1/2 pound ground beef
- 1/4 teaspoon black pepper, plus more to taste
- 2 teaspoons Tony Chachere's Creole seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 4 cups chicken broth, or up to 6 cups for desired consistency
- 24 ounces marinara sauce
- 1/2 pound lasagna noodles, broken into small pieces
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 cup heavy whipping cream
For the Ricotta Topping
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
Instructions
- 1
Dice the yellow onion and mince the garlic. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and 1/2 teaspoon of salt, sautéing for 3 to 4 minutes until softened.
⏱️ 5 min - 2
Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant.
⏱️ 1 min - 3
Add the Italian sausage and ground beef to the pot. Season with 1/4 teaspoon of black pepper and additional salt to taste. Brown the meat, breaking it apart with a spoon, until no longer pink, about 8 to 10 minutes.
⏱️ 10 min - 4
Carefully drain any excess fat from the pot. Stir in the Tony Chachere's Creole seasoning, dried basil, dried parsley, oregano, red pepper flakes, and tomato paste. Cook for 1 minute, stirring constantly, to allow the spices to bloom.
⏱️ 3 min - 5
Pour in the chicken broth and marinara sauce. Stir well to combine all ingredients. Bring the mixture to a boil over medium-high heat.
⏱️ 10 min - 6
While the soup is coming to a boil, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and finely chopped fresh parsley. Season with salt and black pepper to taste. Mix thoroughly by hand until well combined.
⏱️ 5 min - 7
Once the soup base is boiling, add the broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 10 to 11 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
⏱️ 12 min - 8
Stir in the chopped fresh basil and heavy whipping cream. Cook for an additional minute until heated through.
⏱️ 1 min - 9
Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the prepared ricotta cheese mixture and garnish with extra fresh basil, if desired. Serve immediately.
⏱️ 1 min