TikTok Lasagna Soup Recipe! The ORIGINAL FULL STEP BY STEP RECIPE!

Ingredients

• 1 pound Ground Italian Sausage (low‑fat, from Aldi)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 3 cups Spaghetti Sauce (any brand, preferably marinara style)
• 32 fluid ounces Chicken Broth (full 32‑oz carton)
• 16 fluid ounces Beef Broth (half of a 32‑oz carton, reserve extra for reheating)
• 1 can Italian‑Style Diced Tomatoes (14.5‑oz can)
• 8 ounces Lasagna Noodles (break into bite‑size pieces; can use mini lasagna or broken spaghetti)
• 1 teaspoon Garlic Pepper
• 0.5 teaspoon Dried Oregano
• 0.5 teaspoon Dried Basil Leaves
• 1 teaspoon Tomato Bouillon Powder (contains chicken flavor, not vegetarian)
• 0.5 teaspoon Seasoned Salt
• 1 cup Heavy Whipping Cream (adds richness; can substitute half‑and‑half)
• 8 ounces Ricotta Cheese (small tub, about 1 cup)
• 0.33 cup Italian‑Style Shredded Cheese Blend (handful, about 1/3 cup)
• 0.33 cup Mozzarella Cheese Blend (handful, about 1/3 cup)
• 0.25 teaspoon Additional Seasoned Salt (for ricotta mixture)
• 0.25 teaspoon Additional Garlic Pepper (for ricotta mixture)

Instructions

1. Brown the Sausage

   Heat the large stockpot over medium‑high heat. Add the 1 lb ground Italian sausage and crumble it as it cooks until fully browned, about 5 minutes.

   Time: PT5M

2. Drain Excess Grease

   Place a fine mesh strainer over a bowl, pour the cooked sausage into it, and let the grease drip off. Pat the surface with a paper towel to remove any remaining fat.

   Time: PT2M

3. Add Spaghetti Sauce

   Return the drained sausage to the pot and stir in 3 cups of spaghetti sauce.

   Time: PT1M

4. Add Broths and Diced Tomatoes

   Pour in the 32 fl oz chicken broth, 16 fl oz beef broth, and the 14.5‑oz can of diced tomatoes. Stir to combine.

   Time: PT2M

5. Break and Add Lasagna Noodles

   Break the 8 oz lasagna noodles into bite‑size pieces (about 1‑2 inch) and add them to the pot, ensuring they are fully submerged.

   Time: PT2M

6. Season the Soup

   Add 1 tsp garlic pepper, ½ tsp dried oregano, ½ tsp dried basil, 1 tsp tomato bouillon, and ½ tsp seasoned salt. Stir well.

   Time: PT2M

7. Bring to a Boil and Simmer

   Increase heat to bring the soup to a rolling boil, then cover, reduce to low, and simmer for 8 minutes.

   Time: PT8M

8. Prepare Ricotta Cheese Mixture

   While the soup simmers, combine the 8 oz ricotta, ⅓ cup Italian shredded cheese blend, ⅓ cup mozzarella blend, ¼ tsp seasoned salt, and ¼ tsp garlic pepper in a small bowl. Mix until evenly combined.

   Time: PT5M

9. Add Cream and Ricotta Mixture

   Uncover the soup, stir, then pour in 1 cup heavy whipping cream. Add two heaping tablespoons of the ricotta mixture and whisk gently to incorporate.

   Time: PT2M

10. Final Cook

    Replace the lid and cook for an additional 2‑5 minutes, or until the noodles are tender and the soup is heated through.

    Time: PT5M

11. Adjust Seasoning and Serve

    Taste the soup and add more seasoned salt or garlic pepper if needed. Ladle into bowls and top with the remaining ricotta mixture or extra shredded cheese.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g