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Simple Lasagna Soup with Sausage and Ground Beef

Simple lasagna soup with Italian sausage and ricotta topping in a white bowl
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This simple lasagna soup has all the classic flavors of lasagna in a cozy, hearty soup form. Made with Italian sausage, ground beef, and broken lasagna noodles, it is a one-pot meal perfect for a busy weeknight.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage, casings removed
  • 1/2 pound ground beef
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 4 cups beef broth
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • Salt and black pepper to taste
  • 1 cup ricotta cheese (full-fat recommended)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil or parsley
  • Shredded mozzarella cheese for serving
  • Extra Parmesan cheese for serving

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and ground beef, breaking it up with a wooden spoon, and cook until browned, about 5 to 7 minutes. Drain excess fat.
  2. Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, beef broth, dried oregano, dried basil, and red pepper flakes if using. Bring to a boil, then reduce heat and simmer for at least 20 minutes.
  4. While the soup simmers, combine ricotta cheese, Parmesan cheese, and chopped fresh basil or parsley in a small bowl. Season with a pinch of salt and pepper. Set aside.
  5. Add broken lasagna noodles to the simmering soup and cook until al dente, about 8 to 10 minutes, stirring occasionally.
  6. Season soup with salt and black pepper to taste.
  7. Ladle soup into bowls and top with a dollop of the ricotta mixture, shredded mozzarella, and extra Parmesan. Serve immediately.

Notes

  • Cook noodles separately if planning for leftovers to prevent them from absorbing too much broth overnight.
  • Use hot Italian sausage for more heat, or skip the red pepper flakes for a milder flavor.
  • Beef broth gives a richer flavor but chicken broth works as a substitute.
  • Freeze the soup without noodles or ricotta topping for best results. Store up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/simple-lasagna-soup/