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Lasagna Soup has a super flavorful, savory tomato broth with ground beef and sweet Italian sausage and cooked lasagna noodle strips. Serve with a dollop of seasoned ricotta and mozzarella cheese on top, plus a sprinkle of Parmesan.
This delicious Lasagna Soup has the same flavors you’d find in a classic lasagna casserole – but in soup form!
Why You’ll Love Lasagna Soup
- It’s made from ingredients you probably have on hand in your kitchen pantry and freezer.
- This big-batch soup is easy to prepare, so it’s perfect for serving at a party. Or, enjoy it at big family dinner, with plenty of leftovers the next day.
- Picky eaters of all ages will love this delicious lasagna-flavored soup!
Key ingredients and Substitutions
- Lean ground beef and sweet Italian Sausage – Every meat lasagna has a delicious combination of ground meats and sauce – and they are equally delicious in soup too. Choose the leanest ground beef that you can find (93/7 is ideal). If you want to add a kick of heat to your lasagna soup, swap in hot Italian sausage.
- Onions, celery and garlic – These basic aromatics add flavor and body to this soup.
- Lasagna noodles – While you can actually use any shaped pasta you’d like, lasagna noodles – cut into bite-sized pieces – best fit the overall theme of this soup recipe. We cut the lasagna noodles into thin strips for easy eating, but you can cut the pasta into squares for more noticeable noodles if you prefer.
- Beef and chicken stock – The broth in this soup starts with a base of both beef and chicken stock for balance. If you want a beefier taste, use all beef stock. If you want a lighter taste, use all chicken stock.
- Tomatoes – Canned tomatoes make for easy soup prep – and we’ve used a combination of diced and crushed tomatoes, plus tomato paste for richness.
- Herbs and seasonings – We were lucky enough to still have fresh garden herbs to season our soup including parsley, basil, oregano and mint. But dried herbs can be used as well – just use half the amount as called for in the recipe. Salt and pepper are also used to season this soup.
- Cheeses – Our soup includes ricotta, Parmesan and mozzarella cheeses for garnish – all of the same cheeses you’d expect to see in a traditional baked lasagna recipe. Romano cheese can be used instead of Parmesan, if that’s what you have on hand.
Chef’s Tip –
Keep the cooked lasagna noodles separate from the soup and add in just enough for each serving. This will prevent the noodles from over-absorbing the soup broth.
Special supplies needed
- 5-6 quart soup pot or Dutch oven
How do I make Lasagna Soup?
- Cook the lasagna noodles according to package instructions. Drain, cool, cut into strips, then set aside.
- Brown the beef and sausage, then drain off any excess fat.
- Sauté the onions, celery and garlic along with the herbs and spices in a soup pot. Add the tomatoes, meat, and stock.
- Simmer for 20 minutes.
- Mix the three cheeses together and set aside.
- Serve by adding a portion of the cooked noodles to each serving bowl. Then pour soup over noodles and garnish with a dollop of the cheese mixture.
Chef’s Tip –
Draining excess fat after browning the meat will help prevent the soup from becoming too oily. But – don’t drain all of it – since fat adds lots of flavor.
Frequently asked Questions
Can I make Lasagna Soup ahead of time? Yes, just keep the noodles and cheese topping separate from the broth and combine when serving.
How do I store leftovers? Cover and store refrigerated for up to three days.
How do I reheat leftovers? Heat the soup in a sauce pan or individual servings in the microwave.
Can I freeze? Each component of the soup – broth, cheese garnish, cooked pasta – can be frozen separately. Just note that the cheese mixture might be a little watery, and pasta gets softer after being frozen and thawed.
You might enjoy these other Soup recipes:
- New England Clam Chowder
- Polish Tomato Soup
- Orzo Spinach Italian Sausage Soup
- Split Pea Soup
- Lentil Soup with Ham
1 pound dry curly lasagna noodles
3 tablespoons extra virgin olive oil, divided
1 pound lean ground beef (93-7)
12 ounces sweet Italian sausage, remove from casings
2 cups sweet onion, diced (about one large onion)
1/2 cup celery, minced (about one large stalk)
1 tablespoon garlic, minced
1 large pinch red pepper flakes
2 tablespoon tomato paste
1 14.5–ounce can diced tomatoes with juice
1 28–ounce can crushed or pureed tomatoes
6 tablespoons fresh basil, divided (or half that of dried)
1 1/2 teaspoons fresh mint, divided (or half that of dried)
2 teaspoons fresh oregano, divided (or half that of dried)
1/2 cup fresh flat leave parsley, divided
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 quart low sodium beef broth
1 quart low sodium chicken broth
1 pound whole milk ricotta cheese
1 cup mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1/4 teaspoon white pepper
In a large pot of salted water, cook the lasagna noodles per box direction. Drain, cool with cold water then drain again.
Stack a few noodles at a time on a cutting board and slice quarter inch thick slices from one end to the other. Repeat for all noodles and set aside.
In a 5-6 quart Dutch oven or soup pot, add 1 tablespoon of the olive oil over medium high heat and once shimmering, add the beef and sausage meat and cook to brown, breaking the meat up into small pieces as you cook. Once browned, drain off the fat using a colander but saving the fat, and return two tablespoons of the fat to the pot.
Add one more tablespoon of oil along with the onions, celery, garlic and red pepper flakes and cook three minutes.
Make a hole in the center and add the remaining oil along with the tomato pasta and cook one minute.
Add the browned meat back in along with the diced tomatoes, crushed tomatoes, four tablespoons of basil, one teaspoon of mint, one teaspoon of oregano, all but two tablespoons of the parsley, one teaspoon of the salt and all of the black pepper and stir.
Add the beef broth and chicken broth and bring heat up until it starts to boil, then reduce to a simmer and cook 20 minutes.
While the soup is cooking, in a medium bowl, mix ricotta cheese, mozzarella cheese, Parmesan cheese, remaining two tablespoons of parsley, white pepper and the remaining half teaspoon of salt. Set aside.
After the soup simmers the 20 minutes, add the remaining 2 tablespoons of basil, remaining half teaspoon of mint and remaining teaspoon of oregano and stir.
To serve, place noodles in each serving bowl, top with ladles of the soup and garnish with a big dollop of the cheese mixture.
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