Indulge in the ultimate cozy comfort food with my lasagna soup recipe! This hearty soup combines all the flavors of a classic lasagna into a comforting bowl.
ingredient
- 8 dried lasagna noodles, about 7 ounces
- 2 tablespoons olive oil
- ½ cup diced yellow onion, ¼" dice
- 1 tablespoons minced garlic
- 1 teaspoon dried Italian seasoning
- ½ pound ground beef, 80 to 90% lean
- ½ pound Italian sausage, casing removed
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 23 ounces marinara sauce
- 14.5 ounces canned petite diced tomatoes
- 4 cups unsalted beef broth, or stock
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- ½ cup parmesan cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
Directions
- Prepare the Lasagna – Carefully break the dried pasta into about 1-inch wide pieces. Set aside.
- Saute the Aromatics – In a large pot or Dutch oven, heat olive oil over medium-low heat. Sauté onions until translucent, about 2 minutes. Add garlic, and cook for 30 seconds.
- Brown the Meat – Add the beef and sausage to the pan. Turn the heat to medium-high, break the meat into smaller pieces. Cook until no pink remains, about 3 to 5 minutes. Stir in the salt, Italian seasoning, and black pepper.
- Make the Soup – Stir in marinara sauce, diced tomatoes with the juice, and 4 cups beef broth.
- Cook the Pasta – Bring the soup to a boil, then add the lasagna pieces. Reduce to a simmer over medium-low heat, stirring occasionally until tender, about 25 to 30 minutes. For a thinner soup, gradually add beef broth or water until the desired consistency is reached. Taste and season with more salt and pepper.
- Make the Cheese Topping – In a medium bowl, combine the ricotta cheese, mozzarella, parmesan, parsley, and basil. Reserve for topping on the soup.
- For a creamier soup, stir in some of the cheese topping, saving the rest for topping.
- To Serve – Use a ladle to divide the soup into bowls. Top with dollops of the ricotta cheese mixture. If desired, garnish with more parsley and basil.
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