Description
A warm, delicious and easy Lasagna Soup recipe that is perfect for cold weather! Made with simple, real ingredients!
Ingredients
Scale
Ricotta Mixture:
- 10oz whole milk ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 2 teaspoons lemon juice
- 1 tablespoon Italian Seasoning
Lasagna Soup:
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage
- 1 teaspoon kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 1 sweet yellow onion, diced
- 2 teaspoons garlic, minced
- 5 cups chicken broth
- 24oz marinara sauce
- 1/4 cup fresh basil, chopped
- 2 teaspoons dried oregano leaves
- pinch of red pepper flakes (optional)
- 9–11 lasagna noodles, broken (regular or gluten-free)
Instructions
- Make Ricotta: Combine the Ricotta Mixture ingredients in a large bowl. Stir to combine. Cover and refrigerate until later.
- Brown Meat: Bring a large Dutch Oven to medium-high heat. Add ground beef and Italian sausage; move around the pan until fully cooked. Drain excess grease (it’s okay to leave a little, but no more than a tablespoon). Season with salt and pepper. Add diced onion and 2 teaspoons garlic. Move around pan until the onion has softened, approx. 1-2 minutes.
- Soup Mixture: Add 5 cups chicken broth, jar of marinara sauce, chopped basil, 2 teaspoons dried oregano leaves, & a pinch of red pepper flakes (if using). Stir to combine and bring to a simmer. Taste and add additional salt, as-necessary (but remember the ricotta and parmesan cheese will add a bit of saltiness when serving).
- Cook Noodles: Break lasagna noodles into your preferred size and add them to the pot. Simmer until noodles are cooked al dente (see package instructions of the noodles you are using for timing). Remove from heat.
- Serve: Divide into bowls and serve with a generous dollop of the ricotta mixture, freshly grated parmesan cheese and additional fresh basil leaves.
Notes
- Italian Sausage: we tested this recipe with sweet Italian sausage and it was amazing, but feel free to sub in your favorite or preferred sausage. Also, feel free to just use 1 pound of sausage or 1 pound of ground beef, if you prefer this over splitting it.
- Marinara Sauce: option to use homemade marinara sauce (we love this recipe), but we also tested this with Rao’s Basil Marinara and loved it!
- Gluten-Free: use gluten-free lasagna noodles.
- Dairy-Free: simply use a dairy-free ricotta cheese (we have a homemade dairy-free ricotta) and omit the parmesan cheese or use a dairy-free alternative.
- Storage: store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezer: follow the recipe card directions and place in a freezer-safe container before adding the noodles and without the ricotta mixture. Store in the freezer for 2-3 months and when you are ready to serve, warm it on the stove, and add the broken lasagna noodles to cook until al dente.
Nutrition
- Serving Size: 1 cup
- Calories: 333
- Sugar: 14.7 g
- Sodium: 1867.3 mg
- Fat: 10.1 g
- Carbohydrates: 39.5 g
- Protein: 19.4 g
- Cholesterol: 38 mg