Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 10
Cold weather is approaching fast, and this hearty lasagna soup is my favourite dish to welcome fall! Made with most ingredients I already have on hand and ready in under an hour. Loaded with all our favourite Italian ingredients with spicy sausage, tender noodles, and a melty cheese topping. Enjoy a steaming bowl of this deliciously rich lasagna soup to warm you up inside and out!
Ingredients
Soup:
1 pound of ground beef
1 pound hot sausage (Italian sausage may be used as well)
4 cloves garlic, minced
2 tablespoons Italian seasoning
2 small onions, chopped into 1/2-inch pieces, about 2 c. worth
1/2 – 1 teaspoon crushed red pepper flakes
(2) 14.5 ounces can of diced tomatoes, with garlic (fire-roasted tomatoes are great if you can find them)
6 ounces tomato paste
8 c. chicken broth
6-8 ounces Mafalda pasta, or an alternate curly pasta
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cheese Topping:
2 ounces Parmesan cheese, about 1/2 c.
2 ounces freshly shredded Mozzarella, about 1/2 c.
8 ounces ricotta cheese, about 1 c.
How to make Hearty Lasagna Soup
Step 1: Cook the sausage and ground beef in a large soup pot or Dutch oven over medium-high heat, breaking the meat apart as it cooks. Then, add the onions along with the garlic. As everything cooks, sprinkle them with Italian seasonings and red pepper flakes.
Step 2: To the pot, stir in the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Adjust the heat to high and let the soup simmer. Then, decrease the heat to medium-high and add the pasta. Stir well and simmer for another 8 to 10 minutes or until the noodles are tender. As needed, adjust the spices.
Step 3: In a small bowl, combine the ricotta, Parmesan, and Mozzarella until well mixed.
Step 4: When the noodles are tender but still chewy, take the pot off the heat the ladle into bowls. Before serving, top each serving with a scoop of the cheese mixture. Enjoy!
Nutrition Facts:
Calories: 438kcal · Carbohydrates: 22g · Protein: 25g · Fat: 28g · Saturated Fat: 11g · Cholesterol: 85mg · Sodium: 1598mg · Potassium: 668mg · Fiber: 2g · Sugar: 4g · Vitamin A: 770IU · Vitamin C: 19mg · Calcium: 209mg · Iron: 3mg
Ingredients
- Soup:
- 1 pound of ground beef
- 1 pound hot sausage (Italian sausage may be used as well)
- 4 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 2 small onions, chopped into 1/2-inch pieces, about 2 c. worth
- 1/2 – 1 teaspoon crushed red pepper flakes
- (2) 14.5 ounces can of diced tomatoes, with garlic (fire-roasted tomatoes are great if you can find them)
- 6 ounces tomato paste
- 8 c. chicken broth
- 6-8 ounces Mafalda pasta, or an alternate curly pasta
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Cheese Topping:
- 2 ounces Parmesan cheese, about 1/2 c.
- 2 ounces freshly shredded Mozzarella, about 1/2 c.
- 8 ounces ricotta cheese, about 1 c.
Instructions
Step 1: Cook the sausage and ground beef in a large soup pot or Dutch oven over medium-high heat, breaking the meat apart as it cooks. Then, add the onions along with the garlic. As everything cooks, sprinkle them with Italian seasonings and red pepper flakes.
Step 2: To the pot, stir in the tomato paste, diced tomatoes, chicken broth, salt, and pepper. Adjust the heat to high and let the soup simmer. Then, decrease the heat to medium-high and add the pasta. Stir well and simmer for another 8 to 10 minutes or until the noodles are tender. As needed, adjust the spices.
Step 3: In a small bowl, combine the ricotta, Parmesan, and Mozzarella until well mixed.
Step 4: When the noodles are tender but still chewy, take the pot off the heat the ladle into bowls. Before serving, top each serving with a scoop of the cheese mixture. Enjoy!
