Lasagna Soup
Servings: 6
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 lb. lean ground beef
- 1/2 lb. Italian sausage casings removed
- 1 medium to large sized onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 (28 oz.) can diced tomatoes*
- 1 (28 oz.) can crushed tomatoes*
- 2 tablespoons tomato paste
- 4 cups beef broth or chicken stock
- 1 tablespoon Worcestershire sauce
- salt and pepper
- 10 or 12 uncooked lasagna noodles broken into pieces
- 1 to 2 tablespoons fresh parsley chopped
- 1/2 cup fresh basil leaves optional
- 1/2 cup Parmesan cheese grated + more for serving
- 1/2 to 1 cup mozzarella cheese shredded + more if desired
- ricotta cheese to serve
Instructions
- Using a large pot or Dutch oven, heat the olive oil. Add the lean ground beef and the Italian sausage. Cook until all browned and cooked through. Remove from the pot and onto a paper towel lined plate**, leaving the fat in the pot. If you feel like there's too much, go ahead and discard some.
- Add the onions and cook until tender, for about 3 minutes. Add the garlic and and cook for 30 seconds. Add the Italian seasoning, diced tomatoes, crushed tomatoes, tomato paste, beef or chicken stock, Worcestershire sauce, the cooked ground beef and cooked sausage, season with salt and pepper. Mix together, and bring to a boil. When boiling, reduce the heat to low and let simmer for about 20 minutes.
- While the soup is simmering, in a separate pot, bring some salted water to a boil and cook your broken lasagna noodles to al dente. When finished, add the noodles directly into the soup. Add parsley, fresh basil, parmesan and mozzarella cheese and stir to combine. Taste and adjust any seasoning as needed.
- To serve: ladle soup into bowls, serve with a dollop of ricotta cheese and more parmesan cheese if desired. Enjoy while hot!
Notes
*If you can find it, I highly recommend fire roasted canned diced and crushed tomatoes
**If you are in a hurry, you can just leave the cooked beef and sausage in the pot, add the onions and go from there. I feel like you build more flavor by cooking the onions in the ground beef and sausage fat. Alternatively, you can sauté the onions first and then add in the lean ground beef and sausage and cook in the pot with the cooked onions.