Description
This comforting lasagna soup combines the beloved flavors of classic lasagna into a hearty, easy-to-make soup. Made with Italian sausage, ground beef, a medley of Italian herbs, crushed tomatoes, and tender pasta, it’s topped with creamy ricotta, mozzarella, Parmesan cheeses, and fresh basil for the perfect cozy meal.
Ingredients
Scale
Meat and Base
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 pound ground beef
Vegetables and Flavorings
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
Liquids and Broth
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 bay leaf
Pasta
- 1 cup small pasta shapes
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Heat Oil: Heat olive oil in a large pot over medium heat to prepare for browning the meats.
- Brown Meat: Add Italian sausage and ground beef to the pot, cook until browned, breaking up the meat with a spoon to ensure even cooking.
- Sauté Aromatics: Stir in diced onion and minced garlic and cook until the onion becomes translucent, releasing their flavors.
- Add Herbs and Tomato Paste: Incorporate dried oregano, dried basil, red pepper flakes, and tomato paste; cook for one minute to enhance aroma and flavor.
- Add Tomatoes and Liquids: Pour in crushed tomatoes, beef broth, water, and add the bay leaf. Bring the mixture to a gentle simmer.
- Simmer: Reduce heat and let the soup simmer uncovered for 10 minutes to blend all flavors well.
- Cook Pasta: Stir in small pasta shapes and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Season: Remove the bay leaf and season the soup with salt and black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese, a sprinkle of shredded mozzarella and grated Parmesan, and finish with fresh chopped basil for an authentic lasagna flavor experience.
Notes
- You can substitute small pasta shapes with broken lasagna noodles or ditalini pasta.
- For a spicier soup, increase red pepper flakes to taste.
- Use low-sodium beef broth if you want to control the salt content.
- Leftovers taste even better the next day as flavors continue to meld.
- Reheat gently on the stovetop, adding extra broth or water if the soup thickens too much.
