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Hearty Lasagna Soup - Cozy, Comforting, and Easy to Make

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1/2 pound lean ground beef (or use all sausage)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes (optional, to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups low-sodium chicken broth (or beef broth)
  • 1 cup water (as needed to thin)
  • 8–10 lasagna noodles, broken into bite-size pieces
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1 1/2 cups shredded mozzarella cheese
  • 1 teaspoon sugar (optional, to balance acidity)
  • Fresh basil or parsley, chopped, for garnish

Method
 

  1. Brown the meat: Heat olive oil in a large pot over medium-high heat. Add the sausage and ground beef, breaking it up with a spoon. Cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if needed.
  2. Sauté aromatics: Add the diced onion to the pot. Cook until softened, 4–5 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
  3. Build flavor: Add tomato paste, oregano, basil, red pepper flakes, salt, and black pepper. Cook the paste for 1–2 minutes to deepen the flavor, stirring to coat the meat.
  4. Add liquids: Pour in the crushed tomatoes and chicken broth. Stir well and bring to a gentle boil. Reduce to a simmer and cook for 10 minutes to let the flavors meld.
  5. Cook the noodles: Stir in the broken lasagna noodles. Simmer, stirring occasionally to prevent sticking, until the noodles are al dente, about 10–12 minutes. Add 1 cup water if the soup gets too thick.
  6. Adjust seasoning: Taste and add more salt, pepper, or a teaspoon of sugar if the tomatoes are very acidic.
  7. Make the cheese mixture: In a small bowl, mix ricotta and Parmesan. This will be your creamy dollop for serving.
  8. Add the mozzarella: Turn the heat to low and stir in the mozzarella until melty and stringy. Keep the soup warm but do not boil.
  9. Serve: Ladle the soup into bowls. Top each bowl with a generous spoonful of the ricotta-Parmesan mixture and a sprinkle of extra Parmesan and fresh basil or parsley.