Lasagna Soup (Print Version)
# Ingredients:
01 -
8 oz. Ricotta cheese.
02 -
½ cup freshly grated Parmesan.
03 -
1 yellow onion, finely chopped.
04 -
1 teaspoon of dried basil.
05 -
½ teaspoon salt.
06 -
1 pinch of chili flakes.
07 -
1 teaspoon sugar.
08 -
1 bay leaf.
09 -
3 garlic cloves, chopped.
10 -
5 cups chicken broth.
11 -
14.5 oz. crushed tomatoes.
12 -
1 teaspoon hot sauce (optional, but adds flavor).
13 -
1 teaspoon of dried oregano.
14 -
6 lasagna pasta sheets.
15 -
14.5 oz. diced tomatoes (with juices).
16 -
¾ pound ground beef.
17 -
¾ pound mild Italian sausage.
18 -
¼ teaspoon ground black pepper.
19 -
4 tablespoons tomato purée.
20 -
1 cup grated Mozzarella (block, not pre-shredded).
21 -
Roughly chopped fresh parsley leaves.
# Instructions:
01 -
In a 4-liter pot on medium-high heat, brown the ground beef and sausage, breaking them into bits as they cook. Halfway through, toss in the chopped onions and let them soften for 5 minutes. Drain any grease, stir in the garlic, and cook for just 60 seconds more.
02 -
Add tomato purée, oregano, basil, sugar, chili flakes, hot sauce (if using), pepper, and salt. Stir everything together until smooth.
03 -
Pour in the chicken broth. Scrape the bottom of the pot with a silicone spatula to loosen any stuck bits of flavor.
04 -
Pour in the crushed tomatoes, the diced tomatoes (including juices), and toss in the bay leaf. Bring to a boil, then turn it down to a simmer.
05 -
As your soup simmers, cook the lasagna sheets in boiling salty water following the steps on the package. Drain away the water, cut the noodles into shorter pieces, then add them to the soup.
06 -
Pull out the bay leaf, then spoon out servings. Sprinkle with some Parmesan, a dollop of Ricotta, shredded Mozzarella, and scatter over some parsley for a fresh finish.
# Notes:
01 -
You can swap chicken broth with beef broth or mix both for a richer taste.
02 -
Instead of lasagna pasta, bowtie pasta can be a fun replacement.
03 -
Adding cream (up to ½ cup) with the crushed tomatoes will make this soup extra velvety.
04 -
Cooking the lasagna separately works best if you're planning to store leftovers in the freezer.
05 -
Using a slow-cooker? Combine cooked meat and the rest of the ingredients (skip the pasta and toppings) in the slow cooker. Let it cook low for 7-8 hours or high for 3-4 hours. Toss the cooked noodles in just before serving.