Easy Lasagna Soup

This recipe incorporates all of the best elements of traditional lasagna - the rich base is filled with meat and pieces of pasta and cheese make a comforting and easy soup created with simple ingredients.

Course Soup

Cuisine Italian

Keyword beef, ground beef, lasagna, marinara, mozzarella, pork sausage, ricotta, sausage, tomato soup

Prep Time 10

Cook Time 1

Servings

Calories 1024kcal

Ingredients

For the soup:

2 tablespoons extra-virgin olive oil
½ pound hot italian sausage, casings removed
½ pound ground beef
1 medium onion, diced
2 cloves garlic, chopped
2 tablespoons tomato paste
3½ cups homemade marinara, or 1 (28-ounce) jar store-bought marinara
4 cups chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
Kosher salt, as needed
8 to 10 uncooked lasagna noodles, broken into pieces

For the topping:

1 cup whole milk ricotta
½ cup grated Parmesan cheese
1 cup shredded part-skim mozzarella
¼ cup basil leaves, cut into a chiffonade

US Customary - Metric

Instructions

For the soup:

Heat a large pot or Dutch oven over medium-high heat, add the oil and heat through. Add the sausage and beef and brown, stirring occasionally, about 8 minutes.
Add the onion and cook until it is soft, about 6 minutes. Stir in the garlic and cook until just fragrant, about an additional 30 seconds.
Stir in the tomato paste followed by the marinara, chicken stock, oregano and basil. Bring to a boil then reduce heat to medium-low and simmer until the sauce reduces slightly, about 30 minutes. Season to taste with salt.
Add the lasagna pieces and cook in the broth until al dente, about 8 minutes.

For the topping:

In a small bowl stir together the ricotta, Parmesan and mozzarella until combined. Cover and refrigerate until ready to use.

For serving:

Ladle lasagna soup into bowls and top with a scoop of the ricotta mixture and fresh basil. Serve hot.

Nutrition