Lasagna Soup Recipe 🍲: A Flavorful and Comforting Twist on Classic Lasagna

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 medium Yellow Onion (peeled and finely chopped)
• 2 cloves Garlic (minced)
• 0.5 pound Ground Beef (80% lean)
• 0.5 pound Italian Sausage (remove casing, crumble)
• 1 teaspoon Italian Seasoning (store‑bought blend)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground if possible)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 4 cups Beef Broth (low‑sodium preferred)
• 8 ounces Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Ricotta Cheese (full‑fat, room temperature)
• 1 cup Mozzarella Cheese (shredded)
• ¼ cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped)
• 1 tablespoon Fresh Basil (chopped)

Instructions

1. Prepare Aromatics

   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4‑5 minutes, then stir in the minced garlic and cook for another 30 seconds.

   Time: PT6M

   Temperature: medium heat

2. Brown the Meats

   Add the ground beef and crumbled Italian sausage to the pot. Break them up with a wooden spoon and cook until browned and no longer pink, about 5‑6 minutes. Season with Italian seasoning, salt, and black pepper.

   Time: PT7M

   Temperature: medium heat

3. Add Sauces and Broth

   Stir in the marinara sauce, diced tomatoes (with their juice), and beef broth. Bring the mixture to a gentle boil, scraping up any browned bits from the bottom of the pot.

   Time: PT5M

   Temperature: medium-high heat

4. Cook the Noodles

   Break the lasagna noodles into bite‑size pieces and add them to the boiling soup. Reduce heat to a simmer and cook, uncovered, until the pasta is al dente, about 25 minutes, stirring occasionally to prevent sticking.

   Time: PT25M

   Temperature: simmer

5. Prepare Cheese Topping

   While the soup simmers, combine ricotta, shredded mozzarella, grated Parmesan, chopped parsley, and chopped basil in a mixing bowl. Mix until evenly combined.

   Time: PT5M

6. Serve

   Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. The residual heat will melt the cheese slightly, creating a creamy finish.

   Time: PT2M

Nutrition Facts

Calories

290

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

3g