Description
This Easy Lasagna Soup is everything we love about a classic lasagna dish…but deconstructed! That’s right, all of the cozy-delicious vibes of lasagna in soup form. You’ll love the simplicity of this one-pot soup that’s full of flavor and heartiness. Italian sausage, ground beef, crushed tomatoes, fresh herbs with rich aromatics and spice…yum. It’s the perfect, most scrumptious soup to add into your rotation!
Ingredients
- 2 tablespoons olive oil
- 1 lb Italian ground sausage
- ½ lb (8 ounces) ground beef- I use 90% lean
- 1 medium yellow onion, chopped
- 1 tablespoon garlic paste (or 6 garlic cloves finely minced)
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon dried oregano
- 2 teaspoons dried basil
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder (or crushed red pepper)
- ¼ teaspoon ground nutmeg
- Kosher salt & freshly ground black pepper- to taste
- 1 tablespoon worcestershire sauce
- 12 lasagna strips, roughly broken into pieces
- 7 cups chicken broth
For the cheese topping:
- ½ cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley
- Fresh grated parmesan, for serving- optional
Instructions
- In a large dutch oven or stockpot over medium heat, add the oil. When hot, carefully swirl the pot to fully coat the bottom. Add in the sausage and ground beef, and use a wooden utensil to break up the meat. Continue cooking the meat, stirring often, until completely browned and slightly crisp, about 7-8 minutes.
- Then add in the chopped onion and continue cooking along with the browned meat mixture until the onion is tender, about 3-4 minutes. Add the garlic and continue cooking for another 1 minute until fragrant, stirring well to combine with the meat mixture.
- Stir in the tomato paste until well blended with the meat. Then add the crushed tomatoes, oregano, basil, paprika, chipotle powder, nutmeg, salt/pepper- to taste, and worcestershire sauce. Stir all the ingredients to fully combine. Add the broken lasagna pieces and the broth, stirring well to combine.
- Reduce the heat to medium-low and let the soup simmer for about 10-15 minutes or until the lasagna noodles are tender and cooked through- stirring the soup every so often.
- For the cheese topping: In a medium bowl, combine the ricotta cheese, mozzarella cheese, and chopped parsley. Stir the mixture to fully combine and set aside until the soup is ready to go.
- Ladle the lasagna soup evenly into serving bowls, and top with a few dollops of the cheese mixture. The hot soup will melt the cheese topping when you stir it in and everything melds beautifully. For an extra cozy touch, serve with fresh grated parmesan, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.