Easy Hearty Lasagna Soup ❤️

Ingredients

• 1 pound Ground Beef (85/15 lean-to-fat ratio, raw)
• 0.5 pound Italian Sausage (Mild or sweet, removed from casing)
• 1 tablespoon Olive Oil (Extra virgin)
• 1 medium Onion (Finely chopped)
• 4 cloves Garlic (Large, minced)
• 3 tablespoons Tomato Paste (Canned)
• 15 ounces Crushed Tomatoes (Canned)
• 14.5 ounces Diced Tomatoes (Canned)
• 7 cups Chicken Broth (Low‑sodium, homemade or store‑bought)
• 1 teaspoon Oregano (Dried)
• 1.5 teaspoons Basil (Dried)
• 1 teaspoon Thyme Leaves (Dried)
• 0.25 teaspoon Red Pepper Flakes (Optional for heat)
• 1 pinch Fennel Seeds (Optional)
• 8 sheets Lasagna Sheets (Broken into bite‑sized pieces)
• 10 ounces Ricotta Cheese (Full‑fat, refrigerated)
• 0.5 cup Mozzarella Cheese (Freshly grated)
• 0.25 cup Parmesan Cheese (Freshly grated)
• to taste Salt (Kosher or table salt)
• to taste Black Pepper (Freshly ground)
• optional garnish Fresh Basil Leaves (Torn just before serving)

Instructions

1. Brown the Meat

   Heat the stockpot over medium‑high heat. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.

   Time: PT5M

2. Season and Drain

   Season the meat with a pinch of salt, freshly ground black pepper, and 1 teaspoon onion powder. Cook another 2 minutes, then transfer the meat to a bowl and drain excess grease.

   Time: PT2M

3. Sauté Onion

   Add 1 tablespoon olive oil to the same pot. Add the finely chopped onion and sauté until slightly translucent, about 4 minutes.

   Time: PT4M

4. Add Garlic

   Add the minced garlic and cook for 1 minute, until fragrant.

   Time: PT1M

5. Incorporate Tomato Paste

   Stir in 3 tablespoons tomato paste and cook for 1 minute to deepen flavor.

   Time: PT1M

6. Build the Soup Base

   Add the crushed tomatoes, diced tomatoes, 7 cups chicken broth, oregano, dried basil, thyme, red pepper flakes, and a pinch of fennel seeds. Bring to a gentle boil over medium heat.

   Time: PT5M

7. Break Lasagna Sheets

   While the broth is heating, break 8 lasagna sheets into bite‑sized pieces.

   Time: PT2M

8. Cook Pasta in Soup

   Once the broth is boiling, lower to a gentle boil and add the broken lasagna pieces. Stir and simmer for 12 minutes, stirring occasionally to keep pasta from sticking.

   Time: PT12M

9. Prepare Ricotta Topping

   In a mixing bowl, combine 10 oz ricotta, ½ cup freshly grated mozzarella, ¼ cup freshly grated Parmesan, a pinch of salt, and a pinch of black pepper. Mix until smooth; optionally stir in chopped fresh basil or parsley.

   Time: PT5M

10. Re‑Add the Meat

    Stir the previously browned ground beef and sausage back into the soup. Cook for an additional 3 minutes to heat through.

    Time: PT3M

11. Final Seasoning and Finish

    Taste the soup and adjust salt, pepper, or extra basil as needed. Turn off the heat.

    Time: PT1M

12. Serve

    Ladle soup into bowls, add a generous dollop of the ricotta mixture on top, and garnish with torn fresh basil leaves. Serve with garlic bread or a simple salad if desired.

    Time: PT1M

Nutrition Facts

Calories

360

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g