Description
Everyone loves this easy and healthy lasagna soup recipe. It’s hearty, full of flavor, and totally delicious!
Ingredients
Units
Scale
For the soup:
- 1 cup diced white onion (1/2 medium onion)
- 4 cloves garlic
- 1 Tbsp. olive oil
- 1 lb. lean ground beef
- 16 oz. Jones Dairy Farm pork sausage roll
- 1 Tbsp. Italian seasoning
- 2 tsp. fennel seed
- 1 tsp. salt
- 24 oz. marinara sauce
- 16 oz. beef or chicken broth
- 8 oz. lasagna noodles, broken into about 1-inch pieces
For serving:
- 8 oz. ricotta cheese
- 1 oz. grated Parmesan cheese (freshly grated with microplane zester, 1 cup)
- 1 Tbsp. olive oil
- 1 tsp. Italian seasoning
- 1 tsp. garlic salt
- red pepper flakes
- fresh basil for garnish
Instructions
- Prepare ingredients:
Dice onion.
Mince garlic. - Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion and cook until soft, stirring occasionally, about 4-5 minutes.
- Add garlic, ground beef, pork sausage, and salt to the onions and break up with a spoon. Cook about 7-9 minutes, until cooked through. Drain any excess grease if necessary.
- Add marinara sauce and broth to pot and bring to a boil. Lower heat to low and simmer for about 20 minutes.
- Meanwhile, while the soup is simmering, cook pasta according to package instructions, until al dente. (Be careful not to overcook!)
- In a medium bowl, stir together ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and red pepper flakes if using.
- Serve. Place some cooked pasta in a bowl and ladle soup over the pasta. Add a spoonful of ricotta mixture and garnish with red pepper flakes and fresh basil if desired.
Notes
- Storage: Store leftover soup in an airtight container in the fridge for 3-4 days. Keep any extra pasta separate so it doesn’t absorb all the liquid. The soup will thicken as it sits—just add a splash of broth when reheating.
- Ingredients: Use a high-quality marinara sauce for the best flavor since it’s a main component. Bone broth adds extra richness and protein, but regular beef or chicken broth works great too. Look for low-sodium marinara and broth if desired.
- Prep Ahead: Chop onions to shave off a little time the day you’re making the creamy lasagna soup. Or, make the soup completely and mix up the ricotta cheese mixture a day or two in advance. The day you’re eating, reheat the soup on the stove while you cook the pasta.
- Tools: A large Dutch oven or soup pot (at least 5-6 quarts) is essential. You’ll also need a separate pot for cooking pasta, a ladle for serving, and a medium bowl for mixing the ricotta topping.
- Serve with: Garlic bread or breadsticks for dipping, a simple green salad (try my Italian chopped salad), raw veggies with ranch, or just keep it simple with the soup as your main event, it’s hearty enough on its own!