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Bowl of lasagna soup topped with melted mozzarella, ricotta dollop, and fresh basil

Lasagna Soup

A tomato and beef soup built with real lasagna flavor, kept fresh by cookingthe noodles separately from the broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: American, Italian, Italian-American
Ingredients Method Notes

Ingredients
  

  • 1 lb Italian sausage casings removed
  • 1/2 lb ground beef
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz diced tomatoes
  • 6 cups beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes optional
  • 2 bay leaves
  • 1/2 cup grated Parmesan
  • 8 oz mafaldine or broken lasagna noodles cooked separately
  • 1 cup ricotta cheese
  • 1 1/2 cups shredded mozzarella
  • Fresh basil torn, for topping

Method
 

  1. Brown sausage and beef together, 7 minutes, drain excess fat.
  2. Add onion and bell pepper, cook 5 minutes until softened.
  3. Add garlic, cook 30 seconds.
  4. Cook tomato paste in cleared space 1 minute, then stir through.
  5. Add crushed tomatoes, diced tomatoes, and broth, scraping up browned bits.
  6. Add herbs and bay leaves, bring to a boil, then simmer.
  7. Simmer uncovered 25 to 30 minutes until flavors round out.
  8. Cook noodles separately in boiling salted water until al dente, drain, toss with oil.
  9. Remove bay leaves, stir Parmesan into broth until melted.
  10. Serve noodles in bowls, ladle broth over top, add ricotta and mozzarella.
  11. Top with fresh basil just before serving.

Notes

Storage: Store broth and noodles separately in the fridge up to 4 days. Freeze broth alone up to 3 months; don't freeze noodles or cheese.
Allergen note: Contains dairy and gluten. Cashew-based ricotta works for dairy-free; gluten-free lasagna noodles for gluten-free.
Notes: Broth can be made 3 days ahead and reheated separately from freshly cooked noodles.