Cozy Lasagna Soup
This Cozy Lasagna Soup delivers all the rich flavors of classic lasagna in one comforting pot. Ground beef, Italian sausage, tomatoes, tender lasagna noodles, and a creamy ricotta topping make this hearty soup perfect for weeknight dinners and cozy weekends.
Equipment
- 6-quart Dutch oven
- Large Mixing Bowl for ricotta topping
- wooden spoon
- chef's knife
- cutting board
- measuring cups and spoons
- ladle
Ingredients
- 1 lb ground beef (85/15)
- 1/2 lb Italian sausage, casings removed
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1 tbsp dried Italian seasoning
- 1/2 tsp red pepper flakes
- 28 oz crushed tomatoes
- 14.5 oz diced tomatoes, with juice
- 6 cups low-sodium chicken broth
- 10 lasagna noodles (about 8 oz), broken into 2-inch pieces
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup heavy cream
- 2 tbsp chopped fresh basil
- 1 cup whole-milk ricotta
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 tsp salt (for ricotta topping)
Instructions
- Cook the ground beef and Italian sausage in a 6-quart Dutch oven over medium-high heat for 7–8 minutes, breaking the meat apart until browned. Drain all but about 1 tablespoon of the fat.
- Add the diced onion and cook for 4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens.
- Add the crushed tomatoes, diced tomatoes with their juice, chicken broth, salt, and black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 15 minutes.
- Add the broken lasagna noodles and simmer for 10–12 minutes, stirring every few minutes, until the noodles are al dente.
- Remove the pot from the heat and stir in the heavy cream and chopped basil. Let the soup rest for 5 minutes.
- In a separate bowl, mix together the ricotta, mozzarella, Parmesan, parsley, and salt until combined.
- Ladle the hot soup into bowls and top each serving with a generous spoonful of the ricotta mixture. Serve immediately.
Notes
Lasagna soup is best served the day it is made since the noodles continue absorbing the broth. Refrigerate leftovers for up to 3 days, storing the ricotta topping separately, and reheat with about 1/2 cup additional broth per 2 servings. For make-ahead, prepare the soup through the broth stage, then add the noodles, cream, and cheese topping just before serving. Freeze the soup base without noodles for up to 3 months.