You've Been Making Lasagna Wrong! Try this Lasagna Soup Easy and Delicious

Ingredients

• 2 tbsp Olive Oil (extra virgin)
• 1 lb Italian Sausage (spicy or sweet, removed from casing)
• 1 lb Ground Beef (80% lean)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 Chicken Bouillon Cube (crushed)
• 1 tsp Dried Oregano
• 1 tsp Italian Seasoning
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Crushed Red Pepper Flakes
• 3 tbsp Tomato Paste
• 2 cups Roasted Garlic Parmesan Tomato Sauce (jarred)
• 2 cups Chicken Broth
• 1 cup Heavy Whipping Cream
• 5 Lasagna Noodles (broken into pieces)
• 1/4 cup Fresh Basil (chopped)
• 1/4 cup Parmesan Cheese (grated)
• 2 oz Ricotta Cheese
• 1 tbsp Fresh Parsley (chopped)
• 2 tbsp Mozzarella Cheese (shredded, optional)

Instructions

1. Brown the Meats

   Heat olive oil in the large pot over medium‑high heat. Add the Italian sausage and ground beef, breaking them up with the spoon, and cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

2. Sauté Aromatics

   Add the diced onion and minced garlic to the pot. Sauté, stirring frequently, until the onion is translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

3. Season the Base

   Stir in the crushed chicken bouillon, dried oregano, Italian seasoning, salt, black pepper, and red pepper flakes. Cook for 1 minute to release the aromas.

   Time: PT1M

4. Fry Tomato Paste

   Add the tomato paste and cook, stirring constantly, for about 2 minutes until it darkens slightly and loses its raw flavor.

   Time: PT2M

5. Add Liquids

   Pour in the roasted garlic parmesan tomato sauce, chicken broth, and heavy whipping cream. Stir to combine.

   Time: PT2M

6. Cook Noodles

   Break the lasagna noodles into bite‑size pieces, add them to the pot along with the chopped fresh basil. Bring to a boil, then cover and reduce to a simmer for 10–12 minutes, or until the noodles are tender.

   Time: PT12M

   Temperature: medium

7. Prepare Ricotta Topping

   While the soup simmers, combine the ricotta cheese, grated Parmesan, chopped parsley, and extra basil in a small bowl. Mix until smooth.

   Time: PT5M

8. Final Simmer

   Reduce heat to low and let the soup gently simmer for an additional 20 minutes so the flavors meld and the noodles become fully soft.

   Time: PT20M

   Temperature: low

9. Serve

   Ladle the hot soup into bowls and top each serving with a generous spoonful of the ricotta mixture. Garnish with extra basil or mozzarella if desired.

   Time: PT2M

Nutrition Facts

Calories

902

Protein

35 g

Carbohydrates

45 g

Fat

55 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Italian Sausage: ground pork, chicken sausage
• Instead of Ground Beef: ground turkey, ground chicken
• Instead of Onion: shallot
• Instead of Garlic: 1/4 tsp garlic powder
• Instead of Chicken Bouillon Cube: 1 tsp chicken stock powder
• Instead of Dried Oregano: Italian seasoning
• Instead of Italian Seasoning: blend of oregano, basil, thyme
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper
• Instead of Crushed Red Pepper Flakes: hot sauce
• Instead of Tomato Paste: tomato puree
• Instead of Roasted Garlic Parmesan Tomato Sauce: regular marinara + 2 tbsp grated parmesan
• Instead of Chicken Broth: vegetable broth
• Instead of Heavy Whipping Cream: half‑and‑half
• Instead of Lasagna Noodles: penne or rigatoni
• Instead of Fresh Basil: 1 tsp dried basil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Ricotta Cheese: cottage cheese
• Instead of Fresh Parsley: 1 tsp dried parsley
• Instead of Mozzarella Cheese: provolone

Equipment Needed

• Large Soup Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Ladle
• Mixing Bowl
• Grater

Critical Steps — Do Not Skip

• Browning the sausage and beef for deep flavor.
• Frying the tomato paste to eliminate raw taste.
• Cooking the broken lasagna noodles just until al dente.
• Simmering the soup low and slow for flavor integration.

Chef Tips from the Video

• Use fresh basil and parsley for the brightest flavor.
• A splash of dry white wine added with the broth adds depth.
• Grate the Parmesan directly into the pot for a smoother texture.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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

Make-Ahead Tips

• Prepare the ricotta topping up to 24 hours in advance and keep refrigerated.
• The broth and sauce can be made ahead; store separately and combine when ready to cook.

Frequently Asked Questions