Description
An easy and delicious lasagna soup recipe
Ingredients
Units
Scale
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic
- 1 lb ground beef
- 1 lb Italian sausage, casing removed
- 2 tsp smoked paprika
- 2 tsp Italian seasoning
- 1 and 1/2 tsp dried basil
- Salt & Pepper, to taste
- 4 cups chicken broth
- 2 cups marinara sauce (your favorite)
- 2 tsp brown sugar
- 2 bay leaves
- 6–8 lasagna noodles, broken into smaller pieces
Ricotta mixture
- 1 cup ricotta cheese
- 1/2 shredded mozzarella cheese
- 1/2 cup grated Parmesan
- 2 tbsp fresh parsley
Instructions
- Heat the olive oil in large pot over medium high heat and sauté the onions until tender. Add in the garlic and cook until fragrant, about 3 minutes. Add in the ground beef and Italian sausage and break into small pieces, brown for 5-7 minutes. Season the meat with smoked paprika, Italian seasoning, basil, salt, and pepper.
- Add in the chicken broth, marinara sauce, and brown sugar and bring to a boil. Reduce the heat to medium-low, add in the bay leaves, cover and simmer for 30 minutes.
- While the soup is simmering, cook the lasagna noodles according to the directions on the package and set aside until ready.
- In a small bowl combine the ricotta cheese, parmesan cheese, mozzarella, and fresh parsley. Set aside until ready to serve
- Once the soup mixture is finished simmering gently add in the cooked lasagna noodles.To serve, ladle the soup into your bowl and place a generous dollop of the ricotta mixture on top and enjoy.
Notes
- You can freeze the soup, however I would not recommend freezing the pasta.