Hearty Lasagna Soup
This easy Hearty Lasagna soup recipe has all the flavors of a perfect layered lasagna with meat sauce- velvety pasta, a creamy, cheesy ricotta layer and a saucy marinara with loaded seasoned beef and Italian sausage- but it's in a warm bowl you can wrap your hands around on a chilly day.
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Servings: 10 servings
Calories: 450kcal
Equipment
Ingredients
- 1 pound lean ground beef
- 1 pound ground Italian sausage
- 1 small yellow onion, diced
- 1 tablespoon minced garlic (generous)
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 3 tablespoons Italian seasoning
- 6 ounces tomato paste
- splash Worcestershire sauce
- 28 ounces crushed tomatoes
- 14 ounces tomato sauce
- 4 cups beef broth (or stock)
- 1 teaspoon white granulated sugar
- 8-10 lasagna noodles each broken into 4-5 pieces
- ¼ cup chopped basil
- ¼ cup chopped flat leaf Italian parsley
- red pepper flakes
Ricotta Cheese Topping
- 1 cup Ricotta cheese
- ½ cup grated Mozzarella cheese
- ½ cup finely grated Parmesan cheese
- ¼ cup chopped basil
- ¼ teaspoon salt
- ¼ cup chopped Italian flat leaf parsley
Instructions
- Brown ground beef and sausage over medium heat in a large pot or dutch oven. When meat is almost browned, add diced onion and cook until onion is soft. Add garlic and cook 1 minute. With lean ground beef, you should not have to drain away any excess drippings.
- Turn the heat to medium-low. Add salt, pepper, Italian seasoning, tomato paste and Worcestershire sauce to finish the base of the soup. Stir until all of the ingredients are well incorporated and let cook for 1-2 minutes.
- Add crushed tomatoes, tomato sauce, broth and sugar to make the sauce. Stir well and taste. Add extra garlic, salt or Italian seasoning if necessary. Put on the lid and allow to simmer for 5 minutes.
- Add broken lasagna noodles. Stir to cover pasta with sauce. Put the lid back on and simmer again until pasta is al dente about 10-15 minutes.
- While pasta is cooking in the soup, mix together all of the ingredients for the Ricotta cheese topping and set aside.
- Remove lid from the soup. Stir to check pasta for doneness. Finish with ¼ cup chopped basil and ¼ cup chopped parsley for freshness and color. Serve immediately with a scoop of Ricotta cheese topping and a sprinkle of red pepper flakes.
Video
Notes
- No-boil lasagna doesn't work for this recipe.
- Using lean ground beef means that there won't be excess grease to drain away after browning the meats.
- For the best meat sauce, don't overcook the meat when browning in step 1. Add the onions while the meat has a little pink to it.
- Similarly, be careful not to overcook the pasta. If cooked past al dente, it will end up mushy as the soup sits.
- Don't shy away from adding the full amounts listed for the seasonings when making the base of the soup. Even though they might seem like a lot in the beginning, they have to flavor all of the ingredients added later, especially the crushed tomatoes, tomato sauce and tomato paste, even the pasta.
- The flavor in this soup is built in layers, so don't skip the simmer times for the base and the sauce.
- My version of this soup is hearty and thick like a chili, not brothy and thin. If yours turns out thick like a chili, you did it right! If you would like yours to be thinner, add water or more broth to thin it or use half the amount of meat.
- For Making Ahead, Storing, Reheating and Freezing information + recipe substitutions and variations suggestions, see recipe post.
- Nutritional information is an estimate at best. If you have special dietary needs, please use your own calculations to care for your health.
Nutrition
Calories: 450kcal | Carbohydrates: 32g | Protein: 29g | Fat: 23g | Sodium: 1526mg | Sugar: 9g