Lasagna Soup is, in a word, INCREDIBLE! I am a soup girly through and through! It doesn’t even have to be cold outside, I still want soup! All the soups lol. But this one is definitely at the top of my list. It is so full of flavor, it is thick and hearty, and creamy and delicious! Everything you want in a soup. I used to always tell people that you can turn anything into soup. And believe me I have tested that theory! When people first hear the words lasagna and soup together, I think they are a bit put off or confused. But let me tell you, lasagna soup is right for so many reasons! Just try it and I will make you a believer!
And if you are a soup lover like me, here are some other great ones to try!
Slow Cooker Cheesy Ham and Potato Soup
What Do You Need to Make Lasagna Soup?
You will need:
- 1 lb each of Ground Beef and Italian Sausage
- 1 Diced Yellow Onion
- 3 tablespoons tomato paste
- 5-6 minced garlic cloves
- (1) 14.5 oz can of fire roasted diced tomatoes
- 2 tablespoons Italian Herb Better than Bouillon (or 2 tablespoons of Italian Seasoning)
- 24 oz of Marinara or Spaghetti sauce
- 1/2 cup of Heavy Cream
- 6 cups low sodium chicken or beef broth
- 12 lasagna sheets
- 2 cups of Ricotta Cheese
- 2 tbs of Chopped fresh Basil
- 3 oz freshly grated parmesan cheese
- 2 tablespoons dried parsley flakes
How To Make Lasagna Soup
First, you will brown the ground beef and Italian sausage with the onions and garlic. Drain the excess grease. I always say that this is not necessary just personal preference! Season it with the better than bouillon. Then add the tomato paste and diced tomatoes, the marinara, heavy cream and chicken broth.
Once that comes to a gentle boil, you will add in the broken up lasagna noodles. Put the lid on, reduce heat to a simmer and let it cook for about 15 minutes. You will then stir in the ricotta cheese and basil and let it simmer on low for about 20 minutes.
For the Cheese Topping
For the cheese topping, mix together the ricotta, the grated fresh parmesan and the dried parsley.
As you can see, after about 15 minutes the soup has started to thicken up quite a bit, and will continue to do so the longer you let it simmer. When you are ready to eat, salt to taste if needed.
Serve it with a big dollop of the cheese mixture and some toasted baguettes. When I make soup for dinner, I also like to serve it with a nice dinner salad!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Lasagna Soup
Equipment
- 1 Large Dutch Oven or Stockpot
Ingredients
For The Soup
- 1 lb Ground Beef
- 1 lb Italian Sausage
- 5-7 Garlic Cloves, minced
- 1 Yellow Onion, Diced
- 2 tbs Italian Flavored Better than Bouillon or use 2-3 tablespoons Italian Seasoning
- 3 tbs Tomato Paste
- 14.5 oz Can of Fire Roasted Diced tomatoes
- 24 oz Spaghetti Sauce or Marinara
- 1/2 Cup Heavy Cream
- 6 Cups Low Sodium Chicken Broth
- 12 Lasagna Sheets, broken into small pieces
- 8 Oz Ricotta Cheese
- 2 tbs Chopped Fresh Basil
For the Cheese Topping
- 8 Oz Ricotta Cheese
- 3 Oz Freshly grated parmesan cheese
- 2 tbs Dried parsley flakes
- 1 Cup Shredded Mozzarella
Instructions
- In a large pot, brown the ground beef and Italian sausage with the onions and garlic. Season with the better than bouillon or Italian seasoning. Drain the excess grease if needed. Stir in the tomato paste.
- Add the tomatoes, the spaghetti/marinara sauce, the heavy cream and chicken broth. Stir well and let it come to a boil.
- Stir in the broken up lasagna pieces. Put the lid on and lower the heat to a simmer. Cook for approximately 15 minutes or until the pasta is al dente
- Stir in the ricotta cheese and basil. Let it simmer for at least 20 minutes over low heat. The longer it simmers, the thicker the soup will get.
- Mix together the ingredients for the cheese topping. Serve hot with a dollop of the cheese mixture and enjoy!
