Lasagna Soup Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
30 mins
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Servings
8 servings
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Calories
553 kcal
-
Course
Soup
-
Cuisine
North American, Italian
Lasagna Soup Recipe
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Craving comfort without the fuss? This lasagna soup is my go-to when I want the nostalgic flavors of traditional lasagna but without the hassle of layering and waiting by the oven. This easy, one-pot soup version is as simple to make as it is hearty and flavorful.
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Ingredients
- 1 1 lb mild Italian sausage see notes
- ½ ½ lb lean ground beef
- 1 1 small onion finely minced
- 3 3 cloves garlic minced
- 2 2 tablespoons tomato paste
- 1 1 28 ounce can diced tomatoes
- 4 4 cups chicken stock
- 1 1 tablespoon Italian seasoning
- 1 1 teaspoon each: salt and pepper
- 9 9 lasagna noodles broken into bite-sized pieces
- ½ ½ cup heavy cream optional
Ricotta Topping
- 1 1 cup ricotta see notes
- ½ ½ cup Minced basil
- ½ ½ cup EACH: grated parmesan and mozzarella
- 1 1 clove garlic finely minced
- 1 1 pinch each: salt and pepper
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Instructions
- Remove the Italian sausage from its casing and add it and the ground beef to a soup pot over medium-high heat. Cook until well-browned, breaking up the meat while stirring.
- Add the onion and cook until it's translucent, about 3 minutes. Add the garlic and tomato paste to the pot and cook until the tomato paste starts to darken and smells sweet, about 2 minutes.
- Add the chicken stock, diced tomatoes and their juices, Italian seasoning, salt, and pepper and bring the pot to a boil. Stir in the broken up lasagna noodles then lower the heat, cover the pot, and simmer until the noodles are soft, about 15 minutes.
- While the soup is simmering, make the topping. Add all the ingredients to a medium-sized bowl and mix well.
- Remove the soup from the heat and stir in the heavy cream. Serve the soup topped with the ricotta topping and a few extra basil leaves.
Notes
- Note 1: Instead of the sausage and ground beef mix, use 1 ½ lb of either. And if you'd like it spicy, use spicy Italian sausage.
- Note 2: To remove the sausage casing, cut the sausage in half lengthwise and then remove the meat and discard the thin casing.
- Note 3: Cottage cheese makes a decent and budget-friendly alternative to ricotta.
- Note 4: I listed the heavy cream as optional. But honestly, I love it so much that I hope you add it. It's not a lot, but it does balance the soup and add a bit of something extra special.
- Make-Ahead/Freezer Instructions: Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stove. If the soup thickens too much, add a splash of water or stock. If you're making this for meal prep or to freeze, I suggest cooking the pasta separately and adding it to your bowl when serving, as the pasta becomes softer the longer it sits in the soup.
Nutrition Information
Show Details
Serving
1 bowl
Calories
553kcal
(28%)
Carbohydrates
32g
(11%)
Protein
29g
(58%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.1g
Cholesterol
107mg
(36%)
Sodium
1079mg
(45%)
Potassium
525mg
(15%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
471IU
(9%)
Vitamin C
3mg
(3%)
Calcium
221mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 553kcal | 28% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 1079mg | 45% |
| Potassium | 525mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 221mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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