Classic Lasagna Soup Recipe
This Classic Lasagna Soup Recipe is a no-fuss dish perfect for a chilly winter evening.
Equipment
- Dutch oven
Ingredients
Meat
- 8 oz. lean ground beef
- 8 oz. bulk Italian sausage
Vegetables
- 1 cup chopped onion
- 5 cloves garlic, minced
Sauces and Broth
- 1 Tbsp. tomato paste
- 1 32-oz. container beef broth
- 1 24-oz. jar pasta sauce
- ½ cup heavy cream
Herbs and Spices
- 1 tsp. dried oregano, crushed
- 1 tsp. dried basil, crushed
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. crushed red pepper
Pasta and Cheese
- 8 oz. dried mini lasagna or mafalda pasta
- ¾ cup cottage cheese or ricotta cheese
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 Tbsp. finely chopped fresh basil plus more for garnish
Instructions
Cooking Steps
- In a 4- to 5-quart Dutch oven, cook the ground beef, Italian sausage, onion, and garlic over medium heat until browned. Stir in tomato paste and cook for 1 minute.
- Stir in the broth, pasta sauce, cream, oregano, basil, salt, pepper, and crushed red pepper. Bring to a boil and stir in the pasta. Reduce the heat and simmer for 10 to 12 minutes or until pasta is just tender.
- Meanwhile, in a small bowl stir together the cottage cheese, mozzarella, Parmesan, and basil. Set it in the fridge until the lasagna soup is ready to eat.
- Ladle the lasagna soup into bowls and top each serving with a dollop of the cheese mixture, additional fresh basil, and a sprinkle of crushed red pepper flakes.
Notes
Choose your favorite jarred pasta sauce for this lasagna soup recipe. It will work with smooth marinara as well as chunky red sauces. You can also use a spicy red sauce if you'd like more heat. Leftovers can be refrigerated for up to four days.
Nutrition
Serving: 1cupCalories: 540kcalCarbohydrates: 33gProtein: 32gFat: 31gSaturated Fat: 14gCholesterol: 100mgSodium: 1840mgPotassium: 1001mgFiber: 5gSugar: 10gVitamin C: 6mgCalcium: 301mgIron: 4mg
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