Description
A comforting and flavorful Lasagna Soup that captures all the deliciousness of traditional lasagna in a hearty, easy-to-make soup. This recipe features browned Italian sausage and ground beef simmered with tomatoes, broth, and broken lasagna noodles, topped with a creamy, herbed ricotta mixture for a perfect finish.
Ingredients
Scale
Meat and Vegetables
- 1 lb mild Italian sausage (casing removed)
- ½ lb lean ground beef
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 1 clove garlic, finely minced (for ricotta topping)
Soup Base
- 2 tablespoons tomato paste
- 1 28-ounce can diced tomatoes
- 4 cups chicken stock
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
Pasta
- 9 lasagna noodles, broken into bite-sized pieces
Creamy Basil Ricotta Topping
- ½ cup heavy cream (optional, for stirring into soup)
- 1 cup ricotta cheese
- ½ cup minced fresh basil
- ½ cup grated parmesan cheese
- ½ cup grated mozzarella cheese
- 1 pinch salt
- 1 pinch pepper
Instructions
- Brown the Meat: Remove the Italian sausage from its casing and add it along with the ground beef to a soup pot over medium-high heat. Cook until well browned, breaking up the meat as it cooks to create small pieces.
- Sauté Onion and Garlic: Add the finely minced onion to the pot and cook until translucent, about 3 minutes. Then add the 3 cloves of minced garlic and tomato paste, stirring occasionally until the tomato paste darkens in color and develops a sweet aroma, about 2 minutes.
- Add Soup Ingredients and Simmer: Pour in the chicken stock, diced tomatoes with their juices, Italian seasoning, salt, and pepper. Bring the mixture to a boil. Stir in the broken lasagna noodles, then reduce heat to low. Cover the pot and simmer until the noodles are tender, about 15 minutes.
- Prepare the Ricotta Topping: While the soup simmers, combine ricotta, minced basil, grated parmesan, grated mozzarella, finely minced garlic (1 clove), and a pinch of salt and pepper in a medium bowl. Mix well until creamy and smooth.
- Finish and Serve: Remove the soup from heat and stir in the heavy cream if using for added creaminess. Serve hot with a generous dollop of the herbed ricotta topping and a few extra fresh basil leaves if desired.
Notes
- For a leaner option, substitute mild Italian sausage with turkey sausage or omit sausage altogether.
- Don’t skip the creamy basil ricotta topping—it’s the highlight of the dish adding fresh herb flavor and richness.
- This soup comes together in about 30 minutes, making it a perfect weeknight dinner that delivers all the cozy flavors of classic lasagna.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 553 kcal
- Sugar: 4 g
- Sodium: 1079 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.1 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 107 mg
