Description
This Lasagna Soup recipe beautifully combines the rich, comforting flavors of traditional lasagna into a hearty and warming soup. Featuring browned ground beef and Italian sausage simmered with savory tomatoes, herbs, and spices, finished with layers of cheesy goodness from Parmesan, Mozzarella, and Ricotta, it’s a delicious meal perfect for any day when you crave lasagna but want a quicker, fuss-free version.
Ingredients
Scale
Meat and Aromatics
- ½ pound ground beef
- ½ pound sweet Italian sausage
- 1 yellow onion, chopped
- 3 cloves garlic, minced
Seasonings and Sauces
- 4 Tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 1 teaspoon hot sauce (optional but recommended)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Liquids and Tomatoes
- 5 cups chicken broth
- 14.5 oz. crushed tomatoes
- 14.5 oz. diced tomatoes (undrained)
- 1 bay leaf
Pasta and Cheese
- 6 lasagna noodles
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded Mozzarella cheese (from a block)
- 8 oz. Ricotta cheese
Garnish
- Fresh parsley, roughly chopped
Instructions
- Cook Meat and Onions: In a 4-quart soup pot over medium-high heat, cook and crumble the ground beef and sweet Italian sausage. Add the chopped onion halfway through cooking and sauté until softened, about 5 minutes. Drain any excess grease. Add minced garlic and cook for 1 more minute until fragrant.
- Add Seasonings: Stir in tomato paste, dried oregano, dried basil, sugar, hot sauce (if using), salt, black pepper, and red pepper flakes. Mix well to thoroughly combine all ingredients.
- Add Broth and Deglaze: Pour in the chicken broth and use a silicone spatula to scrape and ‘clean’ the bottom and sides of the pot, loosening any flavorful browned bits stuck to the surface.
- Add Tomatoes and Bay Leaf: Stir in crushed tomatoes, undrained diced tomatoes, and the bay leaf. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Soup and Enhance Flavor: Let the soup simmer gently. For extra richness, add the rind from a block of Parmesan cheese if you have it, allowing it to infuse as the soup simmers.
- Cook Lasagna Noodles: While the soup simmers, bring a pot of salted water to a boil. Break lasagna noodles in half and cook according to package instructions until al dente. Drain, then cut noodles into smaller strips.
- Add Noodles to Soup: Transfer the cooked noodle strips into the simmering soup. Alternatively, for leftovers or freezing, add noodles fresh when serving to maintain texture.
- Serve and Garnish: Remove and discard the bay leaf. Ladle soup into bowls and garnish each serving with freshly grated Parmesan, shredded Mozzarella, dollops of Ricotta cheese, and chopped fresh parsley. Serve immediately, optionally with garlic bread with cheese for a complete meal experience.
Notes
- Adding the Parmesan rind during simmering gives the soup a deeper, richer flavor but remember to remove it before serving.
- If you plan to freeze leftovers, store noodles separately and add fresh cooked noodles when reheating to prevent sogginess.
- Adjust the hot sauce and red pepper flakes to control the soup’s spiciness according to your preference.
- Use fresh herbs if available to enhance flavor, substituting dried herbs at a 1:3 ratio (fresh to dried).
- This soup pairs wonderfully with garlic bread topped with melted cheese for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: lasagna soup, Italian soup, ground beef soup, Italian sausage soup, comfort food, cheesy soup, hearty soup
