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Best Lasagna Soup Recipe

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4.1 from 3 reviews

This Best Lasagna Soup recipe delivers all the comforting cheesy, meaty richness of classic lasagna in a warm, hearty soup form. Perfect for chilly days, this one-pot soup features Italian sausage, ground beef, fresh vegetables, crushed tomatoes, and broken lasagna noodles simmered together with Italian herbs and topped with a blend of mozzarella, Parmesan, and dollops of creamy ricotta cheese. Easy to prepare and delightful to enjoy, it’s a comforting Italian-inspired dinner that serves 8 and can be adapted for slow cooker or Instant Pot cooking.

Ingredients

Meat and Aromatics

  • 1/2 pound mild Italian sausage, loose or casings removed
  • 1/2 pound lean ground beef
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced

Liquids and Tomatoes

  • 8–10 cups chicken broth, divided
  • 28 ounces crushed tomatoes
  • 14.5 ounces fire-roasted or diced tomatoes
  • 4 tablespoons tomato paste

Vegetables

  • 1 large carrot, peeled and diced
  • 1 zucchini, diced

Herbs and Spices

  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon thyme
  • 1/4 teaspoon red pepper flakes
  • 1 bay leaf

Pasta

  • 8–10 lasagna noodles, broken into pieces (about 8 ounces pasta)

Cheeses and Garnishes

  • 1 1/2 cups mozzarella cheese, grated
  • 1/2 cup grated Parmesan cheese
  • 8 ounces ricotta cheese
  • 1/4 cup fresh basil, thinly sliced for garnish

Instructions

  1. Brown the meat and onions: In a dutch oven or large pot over medium heat, combine the Italian sausage, ground beef, and chopped onions. Cook, breaking up the meat into small pieces, until the meat is no longer pink. Add minced garlic in the final 30-60 seconds and cook just until fragrant. Drain any excess fat from the pan.
  2. Add liquids, tomatoes, vegetables, and herbs: Pour in 6 cups of chicken broth along with crushed tomatoes, diced tomatoes, tomato paste, diced carrot, and zucchini. Stir in the fresh parsley, dried basil, oregano, sugar, salt, pepper, rosemary, crushed fennel seeds, thyme, red pepper flakes, and bay leaf. Bring the mixture to a boil and cook for 5 minutes to meld flavors.
  3. Cook the pasta: Add the broken lasagna noodles to the boiling soup and cook until the vegetables are tender and pasta is al dente, about 8-12 minutes. This timing ensures the noodles are perfectly cooked in the soup.
  4. Adjust soup consistency: Remove and discard the bay leaf. Stir in the remaining 2 to 4 cups of chicken broth to adjust the soup to your desired thickness and consistency.
  5. Melt in the cheeses: Remove the pot from heat. Sprinkle mozzarella and Parmesan cheese over the soup and stir for a couple of minutes until the cheeses melt into the broth, creating a rich, creamy texture.
  6. Serve with ricotta and basil: Ladle soup into bowls and drop small dollops of ricotta cheese on top of each serving. Garnish with fresh basil strips and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

  • Storage & reheating Option 1: Cook noodles separately until al dente and store separately from the soup for easy reheating. Both keep 5-7 days in the fridge or up to 3 months frozen.
  • Storage & reheating Option 2: Store the soup without noodles after cooking vegetables. Add noodles fresh when reheating. This method preserves noodle texture best.
  • Crockpot instructions: Brown meat and onions on stovetop first. Transfer to slow cooker, add tomatoes, broth, herbs, and spices. Cook on LOW up to 8 hours. Add noodles during last 20-30 minutes. Stir in cheese before serving.
  • Instant Pot instructions: Use SAUTE to brown meat and onions. Add tomatoes, broth, herbs, and spices. Cook on SOUP for 15 minutes, quick release. Add pasta, cook on SOUP an additional 8 minutes, quick release. Stir in mozzarella and top with ricotta.
  • Lightened-up version: Substitute ground turkey for beef and sausage, reduce cheese amounts for a lower-calorie version.
  • Use loose Italian sausage to avoid casing removal hassle.
  • Leftover ricotta can be repurposed into Lemon Ricotta Pancakes.
  • Italian seasoning blend (2-3 tablespoons) can replace dried herbs for convenience.

Find it online: http://bitezly.com/best-lasagna-soup-recipe/