Topped with shredded mozzarella and fresh basil, this simple one-pot lasagna soup is exactly what you need to warm up on a cold, winter day.
- 10 lasagna noodles, broken into bite size pieces
- 1 tablespoon extra virgin olive oil
- 1/2 pound ground beef
- 1/2 pound ground sausage
- 1 onion, diced
- 4 cloves garlic, minced
- 24 ounces tomato sauce
- 6 cups chicken broth
- 1 tsp Italian seasoning
- 1/4 cup heavy cream
- salt and pepper, to taste
- ricotta cheese
- parmesan cheese
- red pepper flakes
- parsley or basil
Add oil to a large pot or dutch oven. Add in ground beef and sausage and cook until lightly browned and no longer pink.
Add in onions and cook for 2-3 minutes until slightly tender. Add garlic and cook for an additional minute.
Pour in tomato sauce, lasagna noodles, chicken broth and Italian seasoning.
Bring to a simmer and cook for 15-20 minutes stirring occasionally or until the lasagna noodles are tender. Stir in heavy cream and season the soup with salt and pepper to taste.
Top each bowl with optional toppings and enjoy!
- Change up the pasta: Feel free to substitute your favorite pasta or even crushed lasagna noodles. If I have zucchini or eggplant on hand I love to sneak them in this soup as well.
- Meal prep: This soup can easily be made ahead and frozen to use for quick dinners.
- Choose your ideal consistency: Some prefer a more liquidy soup, while others like a thicker consistency -- either way, you can always adjust the thickness of your soup by adding more or less Chicken broth.
- Season the meat: If you're looking to turn up the flavors of your lasagna soup, you can season your ground beef and sausage before adding in the liquid ingredients.