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Real Lasagna Soup

A comforting and delicious twist on traditional lasagna, this hearty soup combines your favorite flavors into a warm, satisfying dish perfect for any day of the week.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the Soup
  • 8 ounces dry lasagna noodles Cut into bite-sized pieces after baking.
  • 1 tablespoon olive oil Used for greasing the baking sheet.
  • 2 tablespoons melted butter For brushing the noodles before baking.
  • 1 pound lean ground beef Can be substituted with other types of meat.
  • 6 ounces bulk Italian sausage Casing removed, can substitute with other meats.
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon crushed red pepper flakes Optional.
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt Adjust to taste.
  • 1 jar (24 ounces) prepared marinara sauce Or substitute with 3 cups homemade marinara.
  • 4 cups chicken broth
  • 2 1/2 cups water
  • 2 tablespoons chopped fresh Italian parsley
  • 12 ounces ricotta cheese
  • 3 ounces mozzarella cheese, shredded
  • 1/2 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 cup freshly torn basil and Italian parsley leaves Optional.

Method
 

Preparation
  1. Fill a large pot with lightly salted water and bring it to a boil. Stir in the lasagna noodles and return to a boil. Cook uncovered for about 4 to 5 minutes until just flexible. Transfer the noodles into cold water until cooled; drain very well.
  2. Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper and grease it with 1 tablespoon of olive oil.
  3. Cut the noodles in half lengthwise. Arrange them in evenly overlapping rows on the prepared baking sheet. Brush with melted butter and rub some butter between the noodles with your fingers.
  4. Bake the noodles in the preheated oven until they are golden and beginning to crisp, about 10 minutes. Let cool and then cut into bite-sized pieces.
Cooking
  1. In a soup pot, heat 2 tablespoons of olive oil over high heat. Add the ground beef and sausage. Break up the meat with a spatula. Cook without stirring until the liquid evaporates and the meat sizzles, about 7 minutes.
  2. Add the onions, garlic, tomato paste, red pepper flakes (if using), oregano, black pepper, and kosher salt. Cook and stir until the onions turn translucent, about 3 to 4 minutes.
  3. Stir in the chicken broth, marinara sauce, and water. Bring to a simmer, then reduce heat to medium-low and simmer for 45 minutes.
  4. In a bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese; set aside.
  5. Increase the heat under the soup to medium-high; stir in the noodle pieces. Cook, stirring, until the pasta is tender, about 10 minutes. Reduce heat to low and stir in the Italian parsley.
Serving
  1. Serve in bowls with a scoop of the cheese mixture on top, and sprinkle with freshly torn basil and parsley if you like.

Notes

Feel free to adjust the spices according to your taste. For a vegetarian version, substitute the meat with mushrooms or other veggies. If you want more texture, try adding some chopped spinach or kale. You can make this soup with whole wheat or gluten-free lasagna noodles. For a creamier soup, consider stirring in a little heavy cream or half-and-half at the end. You can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.