Description
A hearty and comforting Italian-inspired lasagna soup featuring a savory blend of Italian sausage, ground beef, and herbs simmered with tomatoes and pasta, topped with creamy ricotta, mozzarella, Parmesan cheese, and fresh basil. Perfect for a cozy meal in just 45 minutes.
Ingredients
Scale
Meat and Base
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 pound ground beef
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
Herbs and Spices
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tomato and Liquids
- 1 tablespoon tomato paste
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 2 cups water
Pasta
- 1 cup small pasta shapes
Cheese and Garnish
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare for cooking the meat.
- Brown the meats: Add the Italian sausage (without casings) and ground beef to the pot. Cook until browned, breaking the meat apart with a spoon to ensure it cooks evenly.
- Sauté aromatics: Stir in diced onion and minced garlic. Cook until the onion becomes translucent, about 3-5 minutes, releasing their flavors into the pot.
- Add herbs and tomato paste: Mix in dried oregano, dried basil, red pepper flakes, and tomato paste. Cook for 1 minute to deepen the flavors and meld the tomato paste.
- Add liquids and tomatoes: Pour in crushed tomatoes, beef broth, water, and add the bay leaf. Bring the mixture to a gentle simmer.
- Simmer to blend flavors: Reduce heat and let the soup simmer uncovered for 10 minutes to allow the flavors to meld together nicely.
- Cook the pasta: Stir in the small pasta shapes and cook until al dente, about 8 to 10 minutes, ensuring the pasta absorbs some broth flavor.
- Season the soup: Remove the bay leaf and season with salt and black pepper to taste, adjusting for preference.
- Serve with cheese and basil: Ladle the soup into bowls and top each serving with a generous spoonful of ricotta cheese, sprinkled mozzarella and Parmesan, and finish with chopped fresh basil for a fresh and creamy finish.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free pasta to make the soup gluten-free.
- Adjust red pepper flakes according to your spice preference.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent cheese from separating.
- For added veggies, consider adding diced carrots or celery with the onions.
