Description
A hearty and comforting One Pot Lasagna Soup that captures all the flavors of classic lasagna in a warm, easy-to-make soup. This recipe combines ground beef, Italian sausage, tomatoes, and broken lasagna noodles simmered together, topped with creamy ricotta, melted mozzarella, and Parmesan cheese for a satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Aromatics
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
Base and Seasonings
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or 2 tablespoons pesto
Instructions
- Brown the Meat: In a large Dutch oven, cook the ground beef and Italian sausage over medium heat until fully browned. Drain any excess grease to keep the soup from being too oily.
- Sauté Vegetables: Add the chopped onion to the pot and sauté for 3 to 4 minutes, until translucent. Then add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Tomato Paste and Liquids: Stir in the tomato paste and cook it for 1 to 2 minutes to deepen the flavor. Next, add the crushed tomatoes and beef broth, stirring everything together well.
- Season the Soup: Mix in Italian seasoning and optional red pepper flakes. Bring the mixture to a gentle boil to prepare for simmering the pasta.
- Cook the Noodles: Break the lasagna noodles into bite-sized pieces and add them to the pot. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella and grated Parmesan. Garnish with fresh basil leaves or a spoonful of pesto. Serve immediately while warm.
Notes
- For a spicier soup, increase the red pepper flakes to taste.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute ground turkey or chicken for a leaner protein option.
- Adding fresh spinach or kale towards the end of cooking can increase the vegetable content.
