Description
This comforting lasagna soup combines all the classic flavors of lasagna into a hearty, flavorful soup. Ground beef and Italian sausage are browned and simmered with aromatic herbs, crushed tomatoes, and beef broth, then cooked with small pasta shapes until tender. Each serving is finished with dollops of creamy ricotta, melted mozzarella, Parmesan cheese, and fresh basil for an indulgent, warming meal perfect for any day.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings and Liquids
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese Toppings
- 1 cup small pasta shapes (like ditalini or small shells)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Heat Oil and Brown Meat: Heat olive oil in a large pot over medium heat until shimmering, then add Italian sausage and ground beef. Cook the meats, breaking them up with a spoon, until fully browned and no longer pink.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the pot with the browned meat. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add Herbs and Tomato Paste: Stir in dried oregano, dried basil, red pepper flakes, and tomato paste. Cook for about 1 minute to toast the tomato paste and develop flavors.
- Add Liquids and Simmer: Pour in crushed tomatoes, beef broth, water, and add the bay leaf. Bring the mixture to a simmer over medium heat.
- Simmer to Blend Flavors: Reduce heat to low and let the soup simmer uncovered for 10 minutes, allowing the flavors to meld together.
- Cook Pasta: Stir in the small pasta shapes and continue cooking until the pasta is al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
- Season and Finish: Remove and discard the bay leaf. Season the soup with salt and black pepper to taste, adjusting as necessary.
- Serve with Cheese and Basil: Ladle the hot soup into bowls. Top each serving with a spoonful of ricotta cheese, then sprinkle with shredded mozzarella and grated Parmesan cheeses. Garnish with chopped fresh basil for a bright finish.
Notes
- Use small pasta shapes like ditalini or small shells to mimic the texture of lasagna noodles in soup form.
- For a spicier kick, increase the red pepper flakes according to taste.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently and add a splash of broth if it thickens.
- This soup freezes well without the cheese toppings, which can be added fresh when serving.
- For a lighter option, substitute ground turkey for the Italian sausage and beef.
