Real Lasagna Soup

Ingredients

• 8 oz Lasagna Noodles (broken in half lengthwise after partial cooking)
• 2 Tbsp Unsalted Butter (melted for brushing noodles)
• 2 Tbsp Olive Oil (for browning meat)
• 1 lb Ground Beef (80% lean, preferably freshly ground)
• 0.5 lb Italian Sausage (casings removed)
• 2 Tbsp Olive Oil (additional for sautéing aromatics)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 2 Tbsp Tomato Paste (tube, for deeper flavor)
• 1 tsp Crushed Red Pepper Flakes (adjust to heat preference)
• 1 tsp Dried Oregano
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (adjust to taste)
• 4 cups Chicken Broth (or bone broth for richer flavor)
• 3 cups Marinara Sauce (homemade or store‑bought)
• 2 cups Water
• 1 cup Ricotta Cheese (full‑fat for creaminess)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated Parmigiano‑Reggiano)
• 2 Tbsp Fresh Italian Parsley (chopped)
• 5 leaves Fresh Basil Leaves (torn for garnish)

Instructions

1. Partial Cook Lasagna Noodles

   Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 4 minutes, just until they begin to soften.

   Time: PT4M

   Temperature: 212°F

2. Shock and Drain

   Immediately transfer the noodles to a bowl of ice‑cold water to stop cooking. Drain thoroughly and pat dry with a clean kitchen towel.

   Time: PT3M

3. Cut and Toast Noodles

   Place the cooled noodles on a cutting board and cut each sheet in half lengthwise. Arrange the pieces in overlapping rows on a parchment‑lined baking sheet, brush generously with melted butter, and rub a little butter between the pieces.

   Time: PT5M

4. Bake Noodles

   Bake in a preheated 475°F oven for about 15 minutes, or until the noodles are golden, slightly crisp, and some edges are caramelized.

   Time: PT15M

   Temperature: 475°F

5. Cool and Portion Noodles

   Remove the sheet from the oven, let the noodles cool on the sheet, then break or cut them into roughly 1½‑inch sections. Set aside.

   Time: PT5M

6. Brown Meat

   Heat 2 Tbsp olive oil in a large stockpot over high heat. Add the ground beef and crumbled Italian sausage. Let sit without stirring until the moisture evaporates and the meat begins to sizzle, then stir and brown for 2‑3 minutes.

   Time: PT8M

7. Sauté Aromatics & Tomato Paste

   Add the diced onion, minced garlic, tomato paste, red‑pepper flakes, dried oregano, black pepper, and salt. Cook, stirring, for 3‑4 minutes until the onions turn translucent and the tomato paste darkens slightly.

   Time: PT4M

8. Add Liquids and Simmer

   Pour in the chicken broth, marinara sauce, and water. Stir to combine, then bring to a gentle simmer.

   Time: PT5M

9. Long Simmer

   Reduce heat to medium‑low and let the soup simmer, stirring occasionally, for 45 minutes. Skim excess fat from the surface if desired.

   Time: PT45M

10. Prepare Three‑Cheese Mixture

    In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, and a pinch of salt. Mix until evenly blended.

    Time: PT5M

11. Add Toasted Noodles

    Raise the heat to medium‑high and stir the toasted noodle pieces into the soup. Cook for about 10 minutes, or until the noodles are tender and have re‑hydrated.

    Time: PT10M

12. Finish Soup

    Reduce heat to low, stir in the chopped Italian parsley, and adjust salt and pepper to taste.

    Time: PT2M

13. Plate and Garnish

    Ladle soup into bowls, swirl in a generous spoonful of the three‑cheese mixture, and top with torn basil leaves and a sprinkle of extra Parmesan if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

20g

Fiber

3g