Lasagna Soup
Lasagna Soup combines the flavors of traditional lasagna with the simplicity of soup, creating a comforting, hearty dish perfect for any occasion.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion, diced (about 1 cup)
- 1 tablespoon garlic, minced
- ½ pound ground Italian sausage
- ½ pound ground beef
Seasoning
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons pepper
Liquids
- 1 jar (24 ounces) marinara sauce
- 4 cups beef broth
- 1 can (28 ounces) crushed tomatoes
Pasta and Dairy
- 12 ounces lasagna noodles, broken into pieces
- ½ cup heavy cream
- 1 cup mozzarella cheese, shredded
- ½ cup romano cheese, shredded
- ½ cup parmesan cheese, shredded
Garnish
- to taste Fresh parsley, chopped
- to taste Parmesan, shaved
- to taste Ricotta cheese (optional)
Instructions
Preparation
- In a large pot over medium-high heat, add the olive oil. Once hot, add the diced onion and cook for 5-7 minutes, or until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground Italian sausage, ground beef, Italian seasoning, kosher salt, and pepper. Cook for about 8-10 minutes, breaking up the meat, until it's no longer pink. Drain excess grease if necessary.
Cooking
- Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir to combine and bring to a simmer.
- Once simmering, add the broken lasagna noodles and cook for 8 minutes or until the pasta is al dente.
- Reduce the heat to low and stir in the heavy cream and shredded cheeses until melted and incorporated.
Serving
- Garnish with chopped parsley, shaved parmesan cheese, and ricotta cheese as desired. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. You can freeze the soup for 2-3 months. For a vegetarian version, replace meat with diced vegetables and use plant-based sausage.