Lasagna Soup (Print Version)
# Ingredients:
01 -
½ pound ground beef.
02 -
½ pound sweet Italian sausage.
03 -
1 yellow onion, diced.
04 -
3 cloves garlic, minced.
05 -
4 tablespoons tomato paste.
06 -
1 teaspoon dried oregano.
07 -
1 teaspoon dried basil.
08 -
1 teaspoon sugar.
09 -
1 teaspoon hot sauce (optional but recommended).
10 -
½ teaspoon salt.
11 -
¼ teaspoon black pepper.
12 -
1 pinch red pepper flakes.
13 -
5 cups chicken broth.
14 -
14.5 oz. crushed tomatoes.
15 -
14.5 oz. diced tomatoes (undrained).
16 -
1 bay leaf.
17 -
6 lasagna noodles.
18 -
½ cup Parmesan cheese, freshly grated.
19 -
1 cup Mozzarella cheese, shredded from a block.
20 -
8 oz. Ricotta cheese.
21 -
Fresh parsley, roughly chopped.
# Instructions:
01 -
In a 4-quart soup pot over medium-high heat, cook and crumble the ground beef and sausage. Add the onions halfway through and sauté until softened, about 5 minutes. Drain any excess grease, add the garlic, and cook for an additional minute.
02 -
Stir in the tomato paste, dried oregano, dried basil, sugar, hot sauce, salt, pepper, and red pepper flakes, ensuring a well-blended mixture.
03 -
Pour in the chicken broth, using a silicone spatula to deglaze the pot by scraping the bottom and sides.
04 -
Add the crushed tomatoes, diced tomatoes, and bay leaf, bringing the mixture to a boil before reducing it to a simmer.
05 -
While the soup simmers, cook the lasagna noodles in boiling salted water according to package instructions. Drain and cut them into smaller strips, then add them to the soup.
06 -
Remove the bay leaf and serve the soup, garnishing with Parmesan, Mozzarella, Ricotta, and fresh parsley.
# Notes:
01 -
Beef broth can be used instead of chicken broth if preferred, or a combination of both.
02 -
The soup pairs well with different types of pasta; bowtie pasta is a great alternative.
03 -
For a creamier soup, add up to ½ cup of cream with the crushed tomatoes.
04 -
For texture, it's best to cook the noodles separately, especially if planning to freeze soup leftovers.
05 -
Slow cooker method: Combine cooked meat mixture and remaining ingredients (except noodles and garnishes) in a slow cooker and cook on low for 7-8 hours or high for 3-4 hours. Add cooked noodles just before serving.