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Real Lasagna Soup
Real Lasagna Soup
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Indulge in a rich, meaty tomato soup that perfectly captures the flavors of a classic lasagna.
Ingredients:
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 6 ounces bulk Italian sausage or 1 Italian sausage link, casing removed
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons kosher salt, or to taste
  • 1 (24 ounce) jar prepared marinara sauce, or 3 cups homemade marinara
  • 4 cups chicken broth
  • 2 1/2 cups water
Instructions:
  • In a large pot, bring lightly salted water to a rolling boil. Add lasagna noodles and cook until just flexible, about 4 to 5 minutes. Drain and cool noodles in cold water. Make sure to drain them well.
  • Preheat the oven to 475 degrees F (245 degrees C) while lining a baking sheet with parchment paper and greasing it with 1 tablespoon of olive oil for easy cleanup and added flavor.
  • Slice noodles in half lengthwise to create thinner strands. Place them in a pattern of overlapping rows on the baking sheet. Drizzle with melted butter and gently massage the noodles to ensure they are evenly coated and flavorful.
  • Bake noodles in the hot oven until they turn golden with crispy outer edges. Allow to cool down, then cut into bite-sized pieces.
  • Heat 2 tablespoons of olive oil in a soup pot over high heat. Add beef and sausage, using a spatula to break up the meat into small pieces. Cook without stirring until liquid evaporates and meat starts to sizzle in its own fat. Continue cooking and stirring until meat browns, about 7 minutes.
  • Sauté onions, garlic, tomato paste, red pepper flakes, dried oregano, black pepper, and kosher salt until onions start to turn translucent, around 3 to 4 minutes.
  • Combine chicken broth, tomato sauce, and water in a pot. Bring to a gentle simmer over medium heat, then reduce the heat to medium low and let it simmer for 45 minutes.
  • Combine ricotta, mozzarella, and Parmesan cheeses in a bowl; mix well and set aside.
  • - Turn up the heat to medium-high and add the noodle pieces to the soup. Cook, stirring occasionally, until the pasta is tender, for about 10 minutes. Then, lower the heat, and mix in the 2 tablespoons of Italian parsley.
  • Serve in bowls topped with a dollop of cheese mixture and a sprinkle of torn basil and Italian parsley, if desired.

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