Hearty Lasagna Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
648 kcal
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Course
Main Course, Soup
Hearty Lasagna Soup
Description
Hearty Lasagna Soup starts with browning ground beef and Italian sausage, which form the flavorful meat base. The addition of sautéed onions, garlic, and tomato paste deepens the tomato flavor before adding marinara, fire-roasted diced tomatoes, and a mixture of broths. Herbs like basil, oregano, thyme, parsley, and a touch of balsamic vinegar balance the richness. Malfada pasta or broken lasagna noodles soften into the broth, creating a satisfying texture akin to traditional lasagna sheets in soup form.
It finishes with a splash of heavy cream for smoothness and is topped with a blend of ricotta, Parmesan, and fresh basil, adding a creamy and herby element that heightens the comforting quality. Garnishing with mozzarella and additional Parmesan contributes melty layers of cheese flavor. This soup can be served as a hearty lunch or dinner, pairing well with crusty bread for dipping.
The recipe includes optional methods for Instant Pot or slow cooker preparation, offering flexibility in cooking style. The pasta can be cooked separately in advance for better texture and then added before serving. Stirring occasionally during simmering helps prevent sticking and allows flavors to meld thoroughly.
Ingredients
- 1/2 lb. ground beef lean
- 1/2 lb. Italian sausage (hot or mild)
- 1 Tbsp butter unsalted
- 1 medium yellow onion diced
- 6 cloves garlic minced
- 3 Tbsp tomato paste
- 24 oz jar marinara sauce we love Rao's
- 14.5 oz can diced tomatoes fire roasted
- 4 cups chicken broth reduced sodium
- 2 cups beef broth reduced sodium
- 1 1/2 tsp balsamic vinegar
- 1 Tbsp basil dried
- 1 tsp parsley dried
- 1 tsp oregano dried
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp thyme dried
- 1/2 tsp granulated sugar (optional)
- 1/4 tsp red pepper flakes
- 1 bay leaf dried
- 8 oz malfada pasta or about 10 lasagna noodles broken into roughly 1 inch pieces
- 1/2 cup heavy whipping cream
Herbed Ricotta Topping
- 8 oz ricotta cheese whole milk
- 1/2 cup grated Parmesan Cheese
- 1/2 Tbsp minced basil fresh
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Garnishes
- mozzarella cheese shredded
- Parmesan Cheese grated
- basil minced; or parsley
- black pepper pinch
Instructions
Cook the meats
- Heat a dutch oven or heavy bottomed soup pot over MED HIGH heat. Once hot, add a drizzle of olive oil if desired, then add beef and sausage.
- Cook until well browned, breaking up the meat as it cooks. Drain and set aside.
Cook the veggies
- Add butter to empty pot, and reduce heat to MED. Add onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add garlic and cook another 30 seconds.
- Add tomato paste and stir well to mix the tomato paste with the onions and garlic. Return beef and sausage to the pot.
Make the soup
- Add marinara sauce, diced tomatoes, chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
- Increase heat to MED HIGH and bring to a boil, then reduce heat to LOW and simmer for about 20 minutes (uncovered), stirring occasionally.
Boil the pasta
- Meanwhile, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.
Make the ricotta topping
- Combine the ricotta topping ingredients in a small bowl, then set aside.
Finish the soup
- Once soup has simmered, remove bay leaf, and stir in heavy cream and cook several minutes to warm it through.
Serve
- To serve, add some of the cooked pasta to a bowl, then ladle soup over the top. Stir well, then sprinkle the soup with some mozzarella, Parmesan, fresh basil, black pepper, and a dollop of the ricotta topping.
Notes
- To cook the pasta directly in the soup, add extra broth and monitor the liquid level to prevent drying out.
- Stir the soup occasionally during simmering to avoid pasta sticking to the bottom and ensure even cooking.
- The herbed ricotta topping can be prepared in advance and refrigerated separately until serving.
- The recipe serves approximately 6 to 8 people, but portion sizes may vary.
- Instant Pot and slow cooker variations are included for convenient cooking options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 48g | 16% |
| Protein | 38g | 76% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 112mg | 37% |
| Sodium | 2045mg | 85% |
| Potassium | 1173mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 1666IU | 33% |
| Vitamin C | 14mg | 16% |
| Calcium | 425mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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