Description
This hearty Lasagna Soup is a delicious twist on traditional lasagna, combining flavors of Italian sausage, ground beef, and creamy cheeses.
Ingredients
Scale
- 1/2 lb ground sweet Italian sausage (Johnsonville recommended)
- 1/2 lb lean ground beef
- 1 small yellow onion or large shallot (chopped)
- 3 cloves garlic (pressed or minced)
- salt and pepper (to taste)
- 24 – 26 oz jar high-quality spaghetti or marinara sauce
- 5 cups chicken stock or broth
- 1–1/2 teaspoons dried parsley flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red chili pepper flakes (optional)
- 12 oz gluten free Mafalda (or other medium-cut pasta, Jovial brown rice recommended)
- 16 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat. Add the ground Italian sausage, ground beef, and onion/shallot, then brown, breaking the meat up as it cooks. When the meat is halfway cooked through, add the garlic then season with salt and pepper. Once completely cooked through, drain the meat then return it to the pot.
- Add the tomato sauce to the pot then pour some of the chicken broth/stock into the empty jar, screw the lid on top, and shake to release the sauce clinging to the sides. Pour into the soup pot along with the remaining stock then add the dried parsley flakes, dried basil, dried oregano, and red chili pepper flakes, if using. Stir to combine then turn the heat to high to bring the soup to a simmer. Once simmering, turn the heat down to medium-low then gently simmer the soup for 20 minutes uncovered, stirring occasionally.
- Meanwhile, bring a large pot of water to a boil over high heat then add salt to taste (I generally eyeball and add ~1 Tablespoon sea salt to a large pot of water). Add the pasta then cook according to package directions. Drain then set aside.
- While the soup is simmering and the pasta is cooking, add the ingredients for the cheese topping in a medium-size mixing bowl then stir to combine.
- Add a portion of cooked noodles to each bowl then ladle the soup on top. Dollop with a scoop of the cheese topping then serve. I recommend you take a small scoop of cheese topping with each bite, vs stirring it into the soup to melt. Either way is delicious, but the soup tastes most like lasagna when you take a little bit of cheese topping with each spoonful of soup.
Notes
- This Lasagna Soup is rich and satisfying, perfect for a cozy dinner.
- Feel free to customize the amount of chili pepper flakes according to your spice preference.
- Pair with garlic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg