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Lasagna Soup

Sweet Bacon & Pecans
Here is how to make a delicious lasagna soup that is perfect for weeknight dinner. Adding vegetables—like carrots, mushrooms, peppers, and spinach, makes the soup even heartier.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the Soup:

  • 2 tablespoons olive oil
  • ½ pound ground beef
  • ½ pound ground Italian sausage mild or hot, based on your preference
  • 1 medium onion peeled and diced
  • ½ medium bell pepper cored and diced, optional
  • 1 cup sliced baby bella mushrooms optional
  • 1 cup sliced zucchini optional
  • 1 small carrot trimmed, peeled, and shredded (about ¼ cup), optional
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon Italian seasoning or more of the above herbs, to taste
  • ¼ teaspoon crushed red pepper flakes optional
  • 4 cloves garlic minced
  • 1 15 oz. can crushed tomatoes
  • 1 15 oz. can diced tomatoes
  • 4 cups chicken broth or beef broth for a richer flavor
  • 2 cups water
  • 2 cups fresh baby spinach leaves optional
  • Salt and black pepper to taste
  • 8 oz. uncooked lasagna noodles or small pasta such as cavatappi, gemelli, or mafalda
  • 1 cup whole milk ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder

For Cheese Topping:

  • 1 cup whole milk ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder

For Garnish:

  • Fresh chopped basil or parsley optional
  • Extra grated Parmesan or shredded mozzarella cheese optional

Instructions
 

Cook the Meat and Aromatics:

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and Italian sausage, and cook the meat for 10 to 12 minutes, or until the ground meat is fully cooked, breaking the meat into crumbles as it cooks
  • Once the meat is browned and cooked through, add the diced onion, pepper, mushrooms, and carrot to the pot. Cook the vegetables for about 5 to 7 minutes until softened.
  • Stir in the tomato paste, garlic powder, onion powder, dried basil, dried oregano, dried parsley, and minced garlic. Cook for another minute until fragrant, stirring continuously.

Prepare the Soup Broth:

  • Add the crushed tomatoes, diced tomatoes, chicken broth, and water to the pot.
  • Bring the soup to a boil, and then reduce the heat to low. Cover the pot, and let it simmer gently for about 25 to 30 minutes to develop the flavors.

Cook the Lasagna Noodles or Pasta:

  • While the soup is simmering, bring a large pot of water to a boil. Cook the lasagna noodles or pasta according to package directions, to the al dente stage. Drain the cooked pasta, and set it aside.
  • If using lasagna noodles, then let the noodles cool before cutting them into bite sized pieces to add to the soup.

Prepare the Cheese Mixture:

  • Add the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese to a mixing bowl.
  • Season the cheese with ½ teaspoon of Italian seasoning, ¼ teaspoon of garlic powder, and a pinch of salt and pepper.
  • Stir to combine the cheeses well. Cover the bowl, and refrigerate it until you are ready to serve the soup.

Finish the Soup:

  • After the lasagna soup has simmered for 25 to 30 minutes, remove the soup from heat. Fill each soup bowl with a small amount of cooked lasagna noodles or cooked pasta to serve.
  • Ladle the soup into bowls, over the pasta. Top each bowl of soup with a generous spoonful of the ricotta cheese mixture. Garnish with fresh basil or parsley, if desired.
  • Serve the lasagna soup with crusty garlic bread or a simple side salad.
Keyword fall recipes, ground beef recipes, soup recipes