Easy Lasagna Soup Recipe

Chop half of a green bell pepper into small pieces.

Peel and chop one whole onion. To avoid crying, refrigerate the onion for 30 minutes or freeze for 10 minutes before cutting.

In a bowl, mix together garlic powder, dried parsley, ricotta cheese, mozzarella cheese, and parmesan cheese. Fold gently to combine and refrigerate.

Brown 1 pound of Italian sausage and 1 pound of ground beef in a pan until cooked through.

Add the chopped bell pepper and onion to the browned meat and mix well.

Season the mixture with garlic powder, black pepper, Italian seasoning, onion powder, and complete seasoning. Mix thoroughly.

Add a jar of tomato basil garlic sauce to the meat and vegetable mixture, along with a little water and 1 teaspoon of sugar. Stir to combine.

Break half a box of lasagna noodles into pieces and add them to the soup. Stir to combine and let cook until the noodles are tender.

Equipment Needed

Allergens