Best Ever Lasagna Soup
This lasagna soup recipe captures all the delicious flavors of traditional lasagna in a comforting and easy-to-make soup. It features a rich, flavorful broth, perfectly cooked noodles, and a creamy ricotta-Parmesan topping for the ultimate lasagna experience in a bowl.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Garlic press
- Measuring cups and spoons
- Medium bowl
- Ladle
- Wooden spoon or spatula
Ingredients
- 1 pound Italian sausage sweet or hot, or a combination
- 1 pound ground beef
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional, for heat
- ¼ cup tomato paste
- 6 cups beef broth
- 1 cup water
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into smaller pieces
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 eg g
- Salt and pepper to taste for ricotta mixture
- Olive oil for sautéing
Instructions
- Brown the Meat: In a large pot or Dutch oven, brown the Italian sausage and ground beef over medium-high heat. Break the meat up with a spoon as it cooks. Drain off any excess grease.
- Sauté the Vegetables: Add the onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes. Stir occasionally.
- Add Garlic and Spices: Add the minced garlic, oregano, basil, and red pepper flakes (if using) to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly.
- Add Tomatoes and Broth: Pour in the crushed tomatoes, beef broth, and water. Add the bay leaf. Season with salt and pepper to taste.
- Simmer: Bring the soup to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour.
- Cook the Noodles: About 15 minutes before serving, bring the soup back to a simmer. Add the broken lasagna noodles and cook until they are tender, about 8-10 minutes. Stir occasionally.
- Prepare the Ricotta Topping: While the noodles are cooking, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper to taste. Mix well until everything is evenly combined.
- Serve: Ladle the soup into bowls. Top each serving with a generous dollop of the ricotta mixture. Sprinkle with a little extra Parmesan cheese and parsley.
Notes
For a richer flavor, use homemade beef broth. To prevent the noodles from sticking, add a tablespoon of olive oil to the soup while they cook. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Add a swirl of heavy cream or a dollop of pesto to each bowl for an extra touch of flavor.