Lasagna Soup Recipe
A warm, delicious and easy Lasagna Soup recipe that is made with simple, real ingredients in less than 45 minutes!
Ingredients
Ricotta Mixture:
- 10 oz 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 yellow onion diced
- 2 teaspoons garlic minced
- 5 cups chicken broth
- 24 oz 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 1/2 pound ground beef and 1/2 pound ground 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, 24 oz marinara sauce, 1/4 cup fresh 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 9-11 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. Feel free to sub in your favorite sausage. Also, feel free to just use 1 pound of sausage or 1 pound of ground beef, instead of 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. Make the ricotta mixture before serving.
- Crock Pot Lasagna Soup:
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Step 2 needs to be completed in a skillet and then move to slow cooker.
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Step 3 is all done in the slow cooker - reserve the basil for latercook on LOW for 4-6 hours - but add broken noodles + basil 60-70 minutes before serving.
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we tested this on LOW as that is what we thought most people would use while they are at work. if someone wanted to cook on HIGH then cook 2 hours on HIGH and then add noodles + basil and cook for 30-40 minutes (start checking at the 20 minute mark).
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Nutrition
Calories: 309kcal | Carbohydrates: 22g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 1120mg | Potassium: 397mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 6mg | Calcium: 183mg | Iron: 2mg
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