Lasagna Soup
A comforting and hearty soup that brings all the flavors of traditional lasagna into a cozy bowl, perfect for chilly evenings.
Ingredients
- 1 lb mild Italian sausage
- 1/2 lb lean ground beef
- 1 small onion, finely minced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 can (28 ounces) diced tomatoes
- 4 cups chicken stock
- 1 Tbsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 9 pieces lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream (optional)
- 1 cup ricotta cheese
- 1/2 cup minced basil
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1 clove garlic, finely minced (for topping)
- 1 pinch salt (for topping)
- 1 pinch pepper (for topping)
Instructions
- In a large soup pot over medium-high heat, cook the Italian sausage and ground beef until browned, breaking it up as it cooks.
- Add the minced onion and cook for about 3 minutes until translucent. Then add the minced garlic and tomato paste, cooking for an additional 2 minutes.
- Pour in the chicken stock and diced tomatoes along with their juices. Stir in the Italian seasoning, salt, and pepper, and bring to a boil.
- Once boiling, add the broken lasagna noodles, reduce heat to a simmer, and cover the pot. Cook for approximately 15 minutes until the noodles are tender.
- While the soup simmers, combine ricotta cheese, minced basil, grated Parmesan, mozzarella, minced garlic, a pinch of salt, and a pinch of pepper in a medium bowl.
- After the noodles are cooked, remove the soup from heat, and stir in heavy cream if using.
- Spoon the hot soup into bowls and top generously with the ricotta mixture. Garnish with additional fresh basil if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for longer storage, up to 3 months.