Lasagna Soup
Updated Feb. 20, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1large yellow onion, chopped
- 2tablespoons minced garlic (from about 6 cloves)
- ½pound ground beef
- ½pound bulk sweet Italian sausage (or sausages, with casings removed)
- 1teaspoon dried oregano
- ½teaspoon ground nutmeg
- ¼teaspoon crushed red pepper, plus more to taste
- Kosher salt and freshly ground black pepper
- 3tablespoons tomato paste
- 6cups low-sodium chicken broth
- 1(24-ounce) jar marinara sauce
- 8ounces dried lasagna noodles, broken crosswise into 1-inch pieces
- 1½cups/12 ounces whole-milk ricotta
- ⅓cup grated Parmesan
- ¼cup heavy cream
- ½cup fresh basil leaves, torn, plus more for serving
Nutritional analysis per serving (6 servings)
626 calories; 33 grams fat; 13 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 32 grams protein; 1368 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or other heavy-bottomed pot, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until translucent but not browned, 4 to 6 minutes. Add the garlic and stir for 30 seconds to 1 minute, until fragrant.
- Step 2
Add the beef, sausage, oregano, nutmeg, crushed red pepper, 1½ teaspoons salt and ½ teaspoon black pepper. Cook, breaking up the meat with a spoon, until starting to brown, 3 to 5 minutes. Add the tomato paste and cook for 1 minute, stirring often.
- Step 3
Add the chicken broth and marinara sauce and bring to a boil over medium-high heat. Stir in the lasagna noodles, reduce the heat to medium-low and simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until the noodles are tender and the broth has reduced slightly.
- Step 4
While the soup simmers, combine the ricotta and Parmesan in a medium bowl. Add ¼ teaspoon salt and a few grinds of black pepper and mix well; set aside.
- Step 5
Off the heat, stir the cream and basil into the soup, then taste and add more salt and crushed red pepper, if desired.
- Step 6
Serve the soup in shallow bowls, topped with a large dollop of the ricotta mixture and a few torn basil leaves.
Private Notes
Comments
For those who "never" use sauce off-the-shelf, try Rao's one time. You will still prefer homemade when you have time, but Rao's is amazingly good. But for a quick meal, is a game changer.
Rao's is the best possible jarred sauce -- Arrabiata is the best of the Rao's. :)
I've been making a version of this for years to rave reviews. For my version, skip the ground beef. It will be "less meat" while still having plenty of flavor. I also recommend adding 1/2-inch diced fresh mozzarella at the end in place of the ricotta mixture. It stays intact but gets soft and melty. I worry the amount of basil called for in this recipe would be overpowering. Instead, consider adding some chopped spinach for color and nutrients.
Used Mafalde pasta instead of the thick lasagna and it’s a better experience to eat it. If you can find it, highly recommend. Great recipe and super easy to put together
Very delicious. We used pasta sauce made from tomatoes we grew this summer. This will make a great potluck dish. It’s very rich and creamy, and flavorful.
Second time making this, it was way too salty. It's hard to pinpoint why, since I used different sausage and chicken broth. The point is, it'd be worth holding back on the salt until everything's simmering and you can taste it.