Lasagna Soup
This Lasagna Soup is hearty, satisfying, and cozy. It's packed with all the flavors you love in classic lasagna made into an easy soup!
Ingredients
Soup Ingredients
- 1 pound ground beef
- 3 Italian sausage links, removed from casing
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 trimmed celery stalks, diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red pepper
- 1 tsp salt plus more to taste
- ½ tsp cracked black pepper
- 2 tbsp tomato paste
- ¼ cup white wine
- 28 oz can crushed tomatoes
- 8 cups vegetable broth
- 2 bay leaves
- 4 inch parmesan cheese rind
- 10 lasagna noodles, broken into 1-2 inch pieces
- ⅓ cup heavy cream
- 1 tbsp olive oil
- Chopped parsley, for garnish (optional)
Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded part-skim mozzarella
- ½ cup shredded parmesan
Instructions
- Add olive oil to a Dutch oven or large pot with a lid, set over medium heat.1 tbsp olive oil
- Add the sausage and ground beef and cook for 10 minutes or until mostly cooked through, breaking it up into chunks as it cooks.1 pound ground beef, 3 Italian sausage links
- Toss in the onions, celery, and carrots, and season everything with salt, pepper, dried oregano, dried basil, and crushed red pepper. Cook for 6-8 minutes, or until the veggies have softened.1 onion, 2 carrots, 2 trimmed celery stalks, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt plus more to taste, ½ tsp cracked black pepper, ¼ tsp crushed red pepper
- Make a well in the center of the pot and add the tomato paste, then stir it in with the meat and veggies.2 tbsp tomato paste
- Deglaze with wine and cook for a couple of minutes, then add the crushed tomatoes and broth.¼ cup white wine, 28 oz can crushed tomatoes, 8 cups vegetable broth
- Add the bay leaves and parmesan cheese rind and bring the soup to a low boil. Reduce the heat to a simmer, cover the pot, and cook for 30 minutes.2 bay leaves, 4 inch parmesan cheese rind
- Remove the lid and carefully skim off any excess fat on the surface of the soup (optional).
- Remove the bay leaves and parmesan rind, then add the pasta to pot and cook for 10-12 minutes or until they’re cooked to your liking.10 lasagna noodles
- Stir in the heavy cream. Taste for seasoning.⅓ cup heavy cream
- In a separate bowl, mix together the ricotta, mozzarella, and parmesan cheeses.1 cup ricotta cheese, 1 cup shredded part-skim mozzarella, ½ cup shredded parmesan
- Ladle soup into bowls and top each with a spoonful or 2 of the cheese mixture. Garnish with parsley (optional).Chopped parsley