The BEST Lasagna Soup Recipe
A comforting and easy tomato base with Italian sausage, lasagne sheets, and a dollop of creamy ricotta on top—the ultimate cozy soup to warm up the winter!
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Servings: 6 -8 servings
Ingredients
For the soup
- 1 tablespoon olive oil
- ½ yellow onion minced
- 4-5 cloves garlic
- ½ pound Italian sausage
- ½ pound ground beef
- 1 teaspoon each of basil parsley, oregano, and Italian spices
- 1 teaspoon Tony's Creole Seasoning optional
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 32 ounces chicken stock
- ½ pound lasagna sheets broken into bite-sized pieces
- ½ cup heavy cream
- Fresh basil for serving (optional)
For the ricotta topping
- 1½ cups ricotta
- Heaping ½ cup grated parmesan
- ¼ cup fresh parsley finely chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat and add the onion. Saute until translucent, around 5 minutes, then add the minced garlic and cook 1 minute more.
- Add the Italian sausage and ground beef and sear, breaking up the meat until browned and cooked through. Add the spices and tomato paste and stir for 1-2 more minutes, until the spices are fragrant and the tomato paste is incorporated.
- Pour in the marinara sauce and chicken stock and mix until well combined. Bring the mixture to a boil, then stir in the lasagna sheets. Reduce the heat to maintain a simmer and cook the pasta for around 10 minutes, until al dente. If the soup is too thick, add more chicken stock to achieve the desired consistency. Stir in the heavy cream and serve with the ricotta mixture and fresh basil, if using.
- For the topping, mix together the ricotta, parmesan, and parsley. Season to taste, then serve with the soup.