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lasagna soup
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Lasagna Soup

All of the flavors of the classic lasagna that we all love, but in soup form!
Course Dinner, Lunch, Soup
Cuisine American, Italian
Keyword Lasagna Soup
Servings 6

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.
  • Mix together the ingredients for the cheese topping. Serve hot with a dollop of the cheese mixture and enjoy!