All the deliciousness of classic lasagna in a cozy, comforting soup. Lasagna soup is easy to make with very little prep work and if you ask me, the soup recipe is way better than the traditional version!
Course Main, Soup
Cuisine American, Italian
Keyword Lasagna Soup
Prep Time 10mins
Cook Time 35mins
Total Time 45mins
1poundmild Italian sausageor traditional sausage or ground beef
1 (28 ounce)can petite diced tomatoeswith juice
1 (6 ounce)can tomato paste
8-10(about 1/2 pound) uncooked lasagna noodles, broken into pieces (can sub with any other pasta, mafalda or fusilli noodles are great options)
1/2cupparmesan cheeseplus more for serving
1cupshredded mozzarella cheese
8ouncesricottacottage cheese is a great substitute
salt and pepper to taste
red pepper flakes to tasteoptional (I use about 1/4 teaspoon)
fresh chopped basil or parsleyoptional for garnish
Heat olive oil in a large pot over medium-high heat and add in chopped onion. Cook 2-3 minutes until softened.
Add in minced garlic and cook another 1-2 minutes.
Add in sausage and ground beef, crumble and stir occasionally until no longer pink. Drain fat from meat.
Add broth, tomatoes, and tomato paste. Stir until combined and add seasonings.
Increase heat and bring contents to boil. Add in noodles and continue boiling for one minute. Turn heat to low and simmer until noodles are tender (about 15-20 minutes).
Once noodles are tender, stir in parmesan, mozzarella, ricotta, salt and pepper, and red pepper flakes. Let the cheese melt as you stir. Alternatively, instead of mixing in the ricotta, you can just top your individual soup with the ricotta.
Serve in bowls with fresh parmesan cheese and fresh basil overtop!
Storing soup: Place leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. Reheat either on the stovetop or in the microwave and serve with fresh toppings.