Description
This hearty Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting, warm soup form. Featuring ground Italian sausage, beef, marinara, crushed tomatoes, beef broth, broken lasagna noodles, and a trio of cheeses, it’s a perfect cozy meal that’s easy to prepare and deliciously satisfying.
Ingredients
Scale
Meat and Vegetables
- 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
Seasonings and Liquids
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 1 jar (24 ounces) marinara sauce
- 4 cups (960 g) beef broth
- 1 can (28 ounces) crushed tomatoes
Pasta and Dairy
- 12 ounces lasagna noodles, broken into pieces
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (40 g) romano cheese, shredded
- ½ cup (50 g) parmesan cheese, shredded
Garnishes (Optional)
- Fresh parsley, chopped
- Parmesan, shaved
- Ricotta cheese
Instructions
- Heat oil in pot: Heat 1 tablespoon olive oil in a large pot over medium-high heat to prepare for cooking vegetables.
- Cook onion: Add the diced onion to the hot oil and cook for 5 to 7 minutes, stirring occasionally, until translucent and soft.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
- Cook meats and seasonings: Add the ground Italian sausage, ground beef, Italian seasoning, salt, and pepper. Cook for 8 to 10 minutes, stirring frequently and breaking up the meat until browned and no longer pink. Drain excess grease if necessary.
- Add liquids and simmer: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir thoroughly to combine and bring the soup mixture to a simmer.
- Cook pasta: Once simmering, add broken lasagna noodles to the soup. Allow to cook for about 8 minutes, or until the noodles are al dente.
- Add cream and cheeses: Reduce heat to low, then stir in the heavy cream and shredded mozzarella, romano, and parmesan cheeses. Continue stirring until the cheeses have fully melted and the soup is creamy.
- Garnish and serve: Ladle the soup into bowls and garnish with chopped fresh parsley, shaved parmesan, and dollops of ricotta cheese if desired. Serve hot and enjoy.
Notes
- To reduce calories, use lean ground turkey or chicken instead of Italian sausage and beef.
- For a vegetarian version, substitute the meats for plant-based sausage and vegetable broth.
- Break the lasagna noodles into small pieces to ensure they cook quickly and evenly in the soup.
- If you prefer a spicier soup, add crushed red pepper flakes along with the Italian seasoning.
- Leftover soup can be refrigerated for up to 3 days; reheat gently on the stove and add a splash of beef broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350
- Sugar: 8g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: lasagna soup, Italian soup, hearty soup, comfort food, easy soup recipe, one pot meal
