Best Lasagna Soup Recipe
User Reviews
5
Best Lasagna Soup Recipe
Description
The Best Lasagna Soup Recipe layers ground Italian sausage and lean beef browned with onion and garlic, providing a savory base enhanced by chicken broth, crushed and fire-roasted tomatoes, tomato paste, and diced carrot and zucchini. A blend of dried herbs including parsley, basil, oregano, rosemary, fennel seeds, thyme, bay leaf, and red pepper flakes build a complex but familiar Italian flavor profile. Sugar balances acidity.
Broken lasagna noodles are cooked directly in the soup until al dente, absorbing the broth’s spices and tomato richness while thickening the soup. The dish finishes with a mix of shredded mozzarella and parmesan stirred in, while dollops of ricotta cheese and fresh basil garnish add creaminess and brightness. The soup presents the textures and flavors of lasagna in an accessible, ladle-ready form.
Serving suggestions include ladling the soup over separately cooked noodles to keep leftovers longer and adding cheeses just before eating for creaminess. The recipe adapts to slow cooker and Instant Pot methods, and substitutions like ground turkey or Italian seasoning blends streamline preparation. The rich combination of meats, vegetables, and cheeses make this soup satisfying and flavorful for a hearty lunch or dinner.
The notes provide careful advice on storage and reheating, especially regarding noodles cooked separately or added last to prevent sogginess. The option to prepare portions for freezing extends its convenience. Leftover ricotta can be repurposed for other recipes, maintaining efficiency in the kitchen.
Ingredients
- 1/2 pound Italian sausage loose or casings removed, mild
- 1/2 pound ground beef lean
- 1 medium yellow onion chopped
- 4 garlic minced, cloves
- 8-10 cups chicken broth divided
- 28 ounces crushed tomatoes
- 14.5 ounces tomatoes fire-roasted or diced
- 4 Tablespoons tomato paste
- 1 large carrot peeled and diced
- 1 zucchini diced
- 2 Tablespoons parsley chopped, fresh
- 2 teaspoons basil dried
- 2 teaspoons oregano dried
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon fennel seeds crushed
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 8-10 lasagna noodles broken into pieces (about 8 ounces pasta
- 1 1/2 cups mozzarella cheese grated
- 1/2 cup Parmesan Cheese grated
- 8 ounces ricotta cheese
- 1/4 cup basil thinly sliced for garnish, fresh
Instructions
- In a dutch oven or large pot, combine the Italian sausage, ground beef and onions and brown over medium heat, breaking up the meat into small chunks while it cooks, until meat is no longer pink. Add the minced garlic right at the end and stir into the meat and onions, cooking for another 30-60 seconds and drain any excess fat from the pan.
- Add 6 cups of the chicken broth, along with the crushed and diced tomatoes, tomato paste, chopped carrot and zucchini, and all the herbs and spices. Stir, then bring to a boil. Cook for 5 minutes.
- Add the broken lasagna noodles to the soup (see note about setting aside some of the soup first if you don't plan to have leftovers) and continue to cook until the vegetables are tender and the pasta is al dente (about 8-12 minutes).
- Discard bay leaf and stir in the remaining 2-4 cups of chicken broth until the soup is the consistency you like it.
- Remove from the heat and sprinkle the mozzarella and parmesan cheese on top. Stir the cheese into the soup for a minute or two until it has had a chance to melt, then divide the soup into bowls.
- Drop small dollops of Ricotta cheese over the top of each serving and sprinkle with a few strips of basil and additional parmesan cheese to serve.
Notes
- To store leftovers, cook noodles separately and combine with soup when serving to prevent sogginess; both can be refrigerated for 5-7 days or frozen for up to 3 months.
- If storing soup without noodles, add them fresh when reheating to maintain texture.
- This soup can be adapted for slow cookers by browning meat first, then cooking tomatoes, broth, and herbs on LOW for up to 8 hours before adding noodles and cheese.
- For Instant Pot, brown meat using SAUTE, pressure cook soup ingredients for 15 minutes, then add pasta and cook for 8 minutes before adding cheese.
- Using ground turkey and reducing cheese yields a lighter yet flavorful version.
- Look for loose Italian sausage to avoid removing casings.
- Italian seasoning blends can replace individual dried herbs if desired.
- Leftover ricotta can be used in recipes like Lemon Ricotta Pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 1886mg | 79% |
| Potassium | 1059mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2381IU | 48% |
| Vitamin C | 41mg | 46% |
| Calcium | 326mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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