Go Back
–+ servings
A bowl of lasagna soup on a wooden table next to a piece of bread and a glass of wine.

Lasagna Soup

40aprons.com/lasagna-soup/
Lasagna soup has a delicious tomato base, with Italian sausage, beef, and tender lasagna noodles. Topped with an irresistible ricotta cheese mixture for the full flavors you love from the classic dish.
Prep 15 minutes
Cook 1 hour 15 minutes
Total 1 hour 30 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • large soup pot
  • Spatula
  • Wooden spoon
  • Large bowl
  • Large spoon or silicone spatula
  • ladle for serving

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground sirloin
  • 6 ounces bulk mild Italian sausage (about 2 large Italian sausage links, casing removed)
  • 1 cup finely chopped onion
  • 1 tablespoon garlic (minced)
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly cracked black pepper
  • 1 teaspoon salt
  • 1 32-ounce can low sodium chicken broth
  • 24 ounces marinara sauce (about 3 cups)
  • 12 ounces ricotta cheese (at room temperature)
  • 3 ounces shredded mozzarella cheese (at room temperature)
  • ½ cup finely grated Parmigiano-Reggiano cheese
  • 8 lasagna noodles (broken in half)

Serving Suggestions (All Optional)

  • torn fresh basil
  • Italian parsley

Instructions

  • Add 1 tablespoon olive oil to soup pot. Heat over high heat. Once oil is hot, add 1 pound ground sirloin and 6 ounces bulk mild Italian sausage. Use spatula to break meat into small pieces. Cook without stirring until liquid evaporates and meat begins to sizzle in its own fat. Cook, stirring until meat begins to brown, approximately 7 minutes.
  • Add 1 cup finely chopped onion, 1 tablespoon garlic, 1 pinch crushed red pepper flakes, 1 teaspoon dried oregano, ½ teaspoon freshly cracked black pepper, and 1 teaspoon salt. Cook and stir until onions turn translucent in color, 3 to 4 minutes.
  • Carefully stir in 1 32-ounce can low sodium chicken broth, 24 ounces marinara sauce. Bring to simmer. Once mixture begins to simmer, reduce heat to medium low, simmer 45 minutes.
  • Add 12 ounces ricotta cheese, 3 ounces shredded mozzarella cheese, ½ cup finely grated Parmigiano-Reggiano cheese to large bowl. Stir until well combined. Set aside.
  • After soup has simmered for 45 minutes, increase heat to medium high. Stir in 8 lasagna noodles. Cook, stirring until pasta is tender, about 10 minutes. Reduce heat to low.
  • Ladle soup into desired serving bowls. Serve with one scoop of cheese mixture, sprinkle with torn fresh basil and Italian parsley, if desired.

Recipe Notes

  • Make Ahead Option: Make soup, stopping before adding the noodles or cheese mixture. Store soup in an airtight container in fridge for up to 3 days. When ready to serve, bring soup to a boil, and add noodles in then. Cook until noodles are tender, serve with cheese mixture. 
  • Freezer Storage: Make soup, stopping before adding noodles or cheese mixture. Let soup cool completely, then store in an airtight, freezer-safe container in freezer for up to 2 months. When ready to serve, thaw soup. Heat over stovetop over medium heat until boiling. Once boiling, add noodles. Cook until noodles are tender, serve with cheese mixture. 

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 661calProtein: 40gFat: 37gSaturated Fat: 16gTrans Fat: 1gCholesterol: 120mgSodium: 1514mgPotassium: 982mgTotal Carbs: 42gFiber: 4gSugar: 7gNet Carbs: 38gVitamin A: 923IUVitamin C: 11mgCalcium: 324mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/lasagna-soup/