Lasagna Soup (3)

By Bill Hicks • Beef, Chicken, Soups, Chowders & Stews, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

6 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1 Pound lean ground beef
1/2 Pound mild Italian sausage, casings removed
1 3/4 Cups yellow onion, diced
5 Garlic cloves, minced
4 1/2 Cups chicken broth, then more to thin as desired
1 (14 1/2 oz) Can petite diced tomatoes
1 (14 1/2 oz) Can crushed tomatoes
2 1/2 Tablespoons tomato paste
1 3/4 Teaspoons dried basil
3/4 Teaspoon dried oregano
1/2 Teaspoon dried rosemary, crushed
1/2 Teaspoon fennel seed
1/2 Teaspoon dried thyme
Salt & freshly ground black pepper, to taste
8 Lasagna noodles, broken into bite size pieces
1 1/4 Cups shredded mozzarella cheese
1/2 Cup finely shredded parmesan cheese
8 Ounces ricotta cheese
2 Tablespoons chopped fresh parsley, plus more for garnish

Instructions

Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef Italian sausage into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and sausage. Add chopped yellow onion and saut� until it begins to soften, about 3 minutes. Add in garlic and saut� 30 seconds longer.
Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, fennel seeds, thyme, sugar and season with salt and pepper to taste.
Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
Prepare lasagna noodles according to directions listed on package.
In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired.
Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).
Lasagna Soup (3) - Our Family Cookbooks