BEST Lasagna Soup Recipe
Crumbled beef, Italian sausage, and tender noodles are swirled into a rich tomato broth to make a one-pot lasagna soup that has all the flavors and textures of traditional lasagna! Don’t forget the best part…the ricotta, mozzarella, and parmesan cheese topping!
Servings: 6 medium servings
Ingredients
- 1 pound ground beef whatever fat content you prefer
- ½ pound Italian sausage mild or spicy
- ½ pound lasagna noodles
- 5 cups chicken broth
- 28 ounce can crushed tomatoes
- 28 ounce can whole peeled tomatoes
- 1 cup shiitake mushrooms stems removed and diced
- 1 small yellow onion diced
- 4 garlic cloves minced
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon fennel seeds
- 1 bay leaf
- 1 Parmigiano-Reggiano rind or regular parmesan rind if preferred
- Salt to taste
Cheese Topping
- 1 ½ cups ricotta cheese whole milk or part-skim
- 1 ¼ cups shredded mozzarella cheese
- ¾ cup grated Parmigiano-Reggiano cheese or regular parmesan cheese if preferred
- Chopped basil to garnish
Instructions
- Add the ground beef and sausage meat (removed from the casings) to a large pot.
- Over medium heat, cook and crumble the meat. Once cooked through, use a slotted spoon to drain meat and set aside in a bowl.
- Drain any liquid fat out of your large pot. Add olive oil, mushrooms, onion, and garlic. Sauté over medium heat for 3-4 minutes until fragrant.
- Add both cans of tomatoes. Use a spoon or scissors to break up the whole tomatoes into rustic, bite-sized chunks.
- Add the meat back in, broth, Italian seasoning, fennel seeds, bay leaf, and parmesan rind. Cover and bring to a boil. Once boiling, turn the heat down to maintain a simmer for 10 minutes. Stir occasionally.
- Break up the lasagna noodles into bite-sized pieces. Add them to the soup, cover, and let simmer for 8-14 minutes until the noodles are al dente. Stir occasionally.
- While soup is simmering, make the cheese topping by mixing together the ricotta, mozzarella, grated parmesan, and salt to taste.
- Remove the bay leaf and rind, season with salt, and serve with a generous dollop of the cheese mixture on top – and fresh basil!
Video
Notes
- You can use all beef or all sausage instead of a blend if preferred.
- Don’t like mushrooms? Leave them out!
- Lasagna soup makes great leftovers. Keep in mind that the noodles will soften over time and absorb more liquid. You may want to add a splash of extra chicken broth to leftovers because of this!
Nutrition
Serving: 1serving | Calories: 750kcal | Carbohydrates: 55g | Protein: 52g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 118mg | Sodium: 1179mg | Potassium: 1507mg | Fiber: 7g | Sugar: 12g | Vitamin A: 901IU | Vitamin C: 27mg | Calcium: 636mg | Iron: 7mg