Lazy Lasagna Soup (or Lasagna in a Bowl)
Lazy Lasagna Soup (or Lasagna in a Bowl)
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 pound Italian sausage, ground
- 1 pound ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 6 ounces tomato paste, can
- 28 ounces crushed tomatoes, can
- 7 cups chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, as needed
For the Noodles & Finish
- 8 ounces lasagna noodles, broken into 3-4 pieces each
- 2 cups mozzarella cheese, shredded
- 5 ounces fresh spinach, roughly chopped
For Serving
- 1 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, divided
- 1 tablespoon fresh basil, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage and ground beef, breaking it up with a spoon as it cooks. Cook until fully browned, about 8-10 minutes. Strain the cooked meat to remove excess fat and set aside.
⏱️ 10 min
- 2
In the same pot, with about 1 tablespoon of residual fat, add the diced yellow onion, red bell pepper, and green bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min
- 3
Squeeze in the tomato paste and stir it into the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes and chicken stock, stirring to combine.
⏱️ 4 min
- 4
Stir in the dried oregano, dried basil, red pepper flakes, black pepper, and 1/2 teaspoon of salt. Return the strained Italian sausage and ground beef to the pot. Stir everything together.
⏱️ 2 min
- 5
Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld. Taste and adjust seasonings (salt, pepper, red pepper flakes) as needed.
⏱️ 10 min
- 6
Add the broken lasagna noodles directly into the simmering soup. Stir well to ensure the noodles are submerged. Continue to simmer, stirring occasionally, until the noodles are al dente, about 10-12 minutes. If the soup becomes too thick, add a splash more chicken stock or water.
⏱️ 12 min
- 7
Stir in the shredded mozzarella cheese until it begins to melt and incorporate into the soup. Add the roughly chopped fresh spinach and stir until it wilts, about 1-2 minutes.
⏱️ 2 min
- 8
While the soup is finishing, prepare the seasoned ricotta. In a small bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, and 1 tablespoon of the chopped fresh parsley. Stir until well combined.
⏱️ 3 min
- 9
Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the seasoned ricotta cheese. Garnish with the remaining fresh parsley and chopped fresh basil before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lazy Lasagna Soup (or Lasagna in a Bowl)
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 pound Italian sausage, ground
- 1 pound ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 6 ounces tomato paste, can
- 28 ounces crushed tomatoes, can
- 7 cups chicken stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, as needed
For the Noodles & Finish
- 8 ounces lasagna noodles, broken into 3-4 pieces each
- 2 cups mozzarella cheese, shredded
- 5 ounces fresh spinach, roughly chopped
For Serving
- 1 cup whole milk ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped, divided
- 1 tablespoon fresh basil, chopped
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground Italian sausage and ground beef, breaking it up with a spoon as it cooks. Cook until fully browned, about 8-10 minutes. Strain the cooked meat to remove excess fat and set aside.
⏱️ 10 min - 2
In the same pot, with about 1 tablespoon of residual fat, add the diced yellow onion, red bell pepper, and green bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 8 min - 3
Squeeze in the tomato paste and stir it into the sautéed vegetables. Cook for 1-2 minutes, stirring constantly, to deepen its flavor. Pour in the crushed tomatoes and chicken stock, stirring to combine.
⏱️ 4 min - 4
Stir in the dried oregano, dried basil, red pepper flakes, black pepper, and 1/2 teaspoon of salt. Return the strained Italian sausage and ground beef to the pot. Stir everything together.
⏱️ 2 min - 5
Bring the soup to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld. Taste and adjust seasonings (salt, pepper, red pepper flakes) as needed.
⏱️ 10 min - 6
Add the broken lasagna noodles directly into the simmering soup. Stir well to ensure the noodles are submerged. Continue to simmer, stirring occasionally, until the noodles are al dente, about 10-12 minutes. If the soup becomes too thick, add a splash more chicken stock or water.
⏱️ 12 min - 7
Stir in the shredded mozzarella cheese until it begins to melt and incorporate into the soup. Add the roughly chopped fresh spinach and stir until it wilts, about 1-2 minutes.
⏱️ 2 min - 8
While the soup is finishing, prepare the seasoned ricotta. In a small bowl, combine the whole milk ricotta cheese, grated Parmesan cheese, and 1 tablespoon of the chopped fresh parsley. Stir until well combined.
⏱️ 3 min - 9
Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the seasoned ricotta cheese. Garnish with the remaining fresh parsley and chopped fresh basil before serving.
⏱️ 3 min