Lasagna Soup
If you love classic lasagna but don’t love the layering and long bake time, this Lasagna Soup is about to become your new favorite dinner.
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Servings: 6 servings
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Ingredients
- 1 lb ground beef
- 1 lb italian sausage
- salt
- 2 tsp black pepper
- 2 tbsp italian seasoning
- minced garlic
- 2 oz tomato paste
- 28 oz crushed tomatos
- 7 cups beef broth
- 1 tsp sugar
- 16 oz broken lasagna noodles
- 30 oz ricotta cheese
- salt
- 1 tsp black pepper
- 2 tsp italian seasoning
- 2 tsp garlic powder
- 1/4 cup grated parm
- fresh basil
- shredded mozz(for topping)
Instructions
- On med high heat, brown ground beef and italian sausage. Remove some excess grease with a paper towel.
- Add salt, black pepper, italian seasoning, minced garlic, sugar, and tomato paste. Stir and allow to cook a min or 2.
- Add crushed tomatos and beef broth. Bring to a simmer.
- Add broken lasagna noodles. Allow to simmer until al dente stirring every few min.
- In the meantime, place ricotta in a bowl.
- Add seasonings and grated parm, mix until well combined.
- Once noodles are ready, add fresh basil.
- Put a dollap of ricotta in your bowl, add lasagna soup over it. Top with more grated parm and shredded mozzarella cheese. Enjoy!
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium heat until bubbly and hot.
- Store leftovers in an airtight container in the freezer for up to 3 months, but the texture of the noodles might change once thawed (they'll be softer, less chewy). When ready to serve, thaw soup in the fridge overnight, then reheat on the stove as instructed above.
- Make soup ahead of time: Prep the meat and soup base, but leave the noodles out until you're about to serve. This will keep them from turning overly mushy. Store the pasta-less soup in the fridge, covered, until you're ready to eat. Then, warm on the stove until hot, and add the lasagna noodles at the end.
- You can halve the ricotta mixture, we are just big fans and use a lot.
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