Easy Hearty Lasagna Soup ❤️

Heat a pot until hot and add 1 pound of 85/15 ground beef and 0.5 pound of Italian sausage. Break it up and let it brown.

Add salt and freshly ground black pepper to taste, along with 1 teaspoon of onion powder. Let the meat brown before tossing it around.

Once browned, remove the meat from the pot and drain any excess grease. Set the meat aside in a bowl.

Add 1 tablespoon of olive oil to the pot and then add 1 medium yellow onion, finely chopped. Cook until slightly translucent.

Add 4 large garlic cloves, finely minced, and cook for about 1 minute.

Stir in 3 tablespoons of tomato paste, mixing it with the garlic and onions.

Add 1 can (15 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes to the pot. Stir well.

Pour in 7 cups of chicken broth made with Better than Bouillon chicken flavor. Stir to combine.

Add 1 teaspoon of oregano, 1.5 teaspoons of dried basil, 1 teaspoon of dried thyme leaves, 0.25 teaspoon of red pepper flakes, and a pinch of fennel seeds. Stir everything together.

Bring the mixture to a boil, then lower the heat to maintain a low boil.

Break 8 lasagna sheets into bite-sized pieces and add them to the pot. Stir and let cook for 10 to 15 minutes, stirring occasionally to prevent sticking.

While the pasta cooks, prepare the ricotta topping by mixing 10 oz of ricotta cheese, 0.5 cup of freshly grated mozzarella cheese, and 0.25 cup of freshly grated Parmesan cheese in a bowl. Add a little pepper and a pinch of salt, then mix well.

After about 10 minutes of cooking the pasta, add the reserved ground beef and sausage back into the pot. Stir to combine.

Check the pasta for doneness and adjust seasoning as needed. If desired, add more broth for a soupier consistency.

Turn off the heat and serve the soup with a dollop of the ricotta mixture on top and some fresh basil leaves torn over it.

Serve with a light salad dressed with store-bought Italian dressing and store-bought garlic bread.

Equipment Needed

Allergens