The BEST Lasagna Soup Recipe: A Comforting Twist on a Classic Dish

Ingredients

Proteins

• 1 lb ground beef
• ½ lb Italian sweet sausage, casings removed

Vegetables & Aromatics

• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, grated (optional for sweetness)

Liquids & Tomatoes

• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 4 cups beef broth (low‑sodium)
• 1 cup water

Cheeses

• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella
• ¼ cup grated Parmesan

Seasonings

• 1 tbsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil

Instructions

Cooking the Meat & Building the Broth

1. Browning the Meats. Add the ground beef and crumbled sausage to the pot. Break them up with a wooden spoon and cook for 6‑8 minutes, stirring occasionally, until the mixture is nicely browned and the fat has rendered. Browning creates caramelized bits that add umami to the broth.
2. Seasoning. Sprinkle in salt, pepper, dried basil, oregano, and red pepper flakes. Stir for 1 minute to toast the spices, releasing their essential oils and enhancing the overall aroma.
3. Adding Tomatoes. Pour in the crushed tomatoes, tomato paste, beef broth, and water. Scrape the bottom of the pot to loosen any browned bits—these “fond” are flavor gold. Bring the mixture to a gentle boil, then reduce to a simmer.
4. Simmering. Let the soup simmer uncovered for 15 minutes. This allows the flavors to meld and the broth to thicken slightly, creating a richer mouthfeel.
5. Incorporating Pasta. Add the broken lasagna noodles, stirring to distribute them evenly. Cook for 8‑10 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking; the noodles will absorb the seasoned broth, mimicking lasagna layers.