Lasagna Soup

Cook and crumble the ground beef and sausage in a 4-quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.

Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.

Add the chicken broth and use a silicone spatula to 'clean' the bottom and sides of the pot with it.

Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.

PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.

Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.

Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.

Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)

Equipment Needed

Allergens