Lasagna Soup is hearty and delicious

Ingredients

• 1 pound Mild Italian Sausage (removed from casing, broken into pieces)
• 1 pound Lean Ground Beef (80% lean preferred)
• 0.5 medium Onion (diced)
• 2 cloves Garlic (minced)
• 12 oz Lasagna Pasta Sheets (broken into bite‑size pieces)
• 1.5 tablespoons Tomato Paste
• 24 oz Jar Pasta Sauce (any marinara style you like)
• 2 cans Beef Broth (approximately 14.5 oz each, total ~7 cups)
• 1.5 teaspoons Sugar
• 1 teaspoon Salt (plus extra pinch at the end)
• to taste Cracked Black Pepper
• 1.5 teaspoons Italian Seasoning Blend (no‑salt)
• 15 oz Ricotta Cheese (full‑size container, chilled)
• 4 oz Fresh Mozzarella (grated)
• 1 tablespoon Fresh Parsley (chopped)
• 0.75 cup Fresh Basil Leaves (torn)
• 0.75 cup Heavy Cream (or whipping cream)
• 1 handful Parmesan Cheese (grated for garnish)
• to taste Crushed Red Pepper Flakes (optional garnish)

Instructions

1. Render the Sausage

   Place the broken Italian sausage in a cold large pot and turn the heat to medium. Cook, stirring occasionally, until the fat has rendered and the meat is browned, about 5 minutes.

   Time: PT5M

2. Sauté Onion

   Add the diced onion to the pot with the sausage. Cook, stirring, until the onion becomes translucent and fragrant, about 3 minutes.

   Time: PT3M

3. Brown the Ground Beef

   Push the sausage to one side, add the ground beef to the empty side, and break it up with the spoon. Cook until the beef loses its pink color, about 4 minutes.

   Time: PT4M

4. Season the Meat Base

   Stir in 1 tsp salt, cracked black pepper, 1.5 tsp Italian seasoning, and the minced garlic. Add 1.5 tsp sugar and an extra pinch of salt. Cook for 1 minute to meld the flavors.

   Time: PT1M

5. Incorporate Tomato Paste

   Add 1.5 tbsp tomato paste to the pot. Stir continuously for about 1 minute until the paste darkens slightly and sticks to the bottom, creating fond.

   Time: PT1M

6. Add Liquids

   Pour in the two cans of beef broth (≈7 cups) and the 24‑oz jar of pasta sauce. Give everything a good stir.

   Time: PT2M

7. Bring to a Boil

   Increase heat to high and bring the soup to a rolling boil, about 5 minutes.

   Time: PT5M

8. Break and Add Lasagna Sheets

   While the broth is heating, break the lasagna sheets into bite‑size pieces. Once the soup is boiling, add the broken pasta.

   Time: PT1M

9. Cook Pasta

   Reduce heat to a gentle simmer and cook the pasta for 9–10 minutes, stirring occasionally, until al dente.

   Time: PT10M

10. Prepare Ricotta‑Mozzarella Mix

    In a small mixing bowl, combine the ricotta cheese, grated mozzarella, chopped parsley, and a pinch of cracked black pepper (optional red‑pepper flakes). Mix until smooth.

    Time: PT2M

11. Finish with Cream and Basil

    Stir in 0.75 cup heavy cream and tear fresh basil leaves into the pot. Mix gently and heat for another 1 minute just to warm through.

    Time: PT2M

12. Final Seasoning and Serve

    Taste the soup and adjust salt or pepper if needed. Ladle into bowls, dollop a generous spoonful of the ricotta‑mozzarella mixture in the center, and garnish with grated Parmesan, extra basil, and crushed red pepper flakes if desired.

    Time: PT2M

Nutrition Facts

Calories

370

Protein

22 g

Carbohydrates

32 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Mild Italian Sausage: chicken sausage, turkey sausage
• Instead of Lean Ground Beef: ground turkey, ground pork
• Instead of Onion: shallot, leek
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Lasagna Pasta Sheets: broken penne, cavatelli
• Instead of Tomato Paste: tomato sauce (2 tbsp)
• Instead of Jar Pasta Sauce: homemade marinara, crushed tomatoes with herbs
• Instead of Beef Broth: low‑sodium chicken broth, vegetable broth
• Instead of Sugar: honey (1 tsp)
• Instead of Salt: sea salt, kosher salt
• Instead of Cracked Black Pepper: white pepper
• Instead of Italian Seasoning Blend (no‑salt): dried oregano + basil (1 tsp each)
• Instead of Ricotta Cheese: cottage cheese (drained)
• Instead of Fresh Mozzarella: shredded low‑moisture mozzarella
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Fresh Basil Leaves: dried basil (1 tsp)
• Instead of Heavy Cream: half‑and‑half (1 cup)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Crushed Red Pepper Flakes: hot sauce

Equipment Needed

• Large Stockpot (6‑qt)
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Mixing Bowl
• Ladle (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Render the sausage in a cold pot to maximize fat rendering.
• Incorporate tomato paste and cook briefly to develop fond.
• Cook broken lasagna sheets just until al dente (9‑10 min).
• Add heavy cream and fresh basil at the end to prevent curdling.
• Garnish with ricotta‑mozzarella swirl for texture contrast.

Chef Tips from the Video

• Breaking the lasagna sheets creates a rustic texture and speeds up cooking.
• Starting the sausage in a cold pot extracts more flavor without extra oil.
• Use a splash of the empty sauce jar water to capture every last bit of sauce.
• Garnish each bowl with a swirl of the ricotta mixture for visual appeal and creamy contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently and add a splash of broth if it thickens.

Freezer: Freeze the soup (without the cream and cheese garnish) in freezer‑safe bags for up to 1 month. Thaw, reheat, then stir in fresh cream and cheese before serving.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ricotta‑mozzarella mixture up to 24 hours ahead and keep refrigerated.
• Broth and sauce can be combined and stored for a day; add pasta and cream fresh.
• Freeze the soup without cream and cheese; stir them in after reheating.

Frequently Asked Questions