Creamy Lasagna Soup
This creamy lasagna soup with sausage and ground beef combines the flavors of traditional lasagna into a warm and hearty bowl, perfect for any occasion.
Ingredients
Meat Ingredients
- 1 pound ground beef
- 1 pound sausage
Vegetable Ingredients
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Base Ingredients
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken into pieces
Dairy Ingredients
- 1 cup heavy cream
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Garnish
- to taste Fresh basil for garnish
Instructions
Cooking the Base
- In a large pot or Dutch oven, heat a little olive oil over medium heat. Once hot, add the diced onion and sauté until tender, about 5 minutes.
- Add the garlic and sauté for another minute until fragrant.
- Crumble the ground beef and sausage into the pot. Cook until browned, breaking it apart with a spoon, approximately 8-10 minutes.
Building the Soup
- Stir in the crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
- Add the broken lasagna noodles and cook according to package instructions until al dente, usually around 8-10 minutes.
Adding Creaminess
- Lower the heat to medium-low, then mix in the heavy cream and ricotta cheese, stirring until well combined.
- Gradually add the mozzarella cheese and Parmesan cheese, stirring until melted and creamy.
- Taste and adjust seasoning if needed.
Serving
- Serve hot, garnished with fresh basil on top.
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Notes
For a richer flavor, allow the heavy cream to warm slightly before adding to the soup. Letting the soup rest for 15 minutes after cooking helps the flavors meld.