Lasagna Soup
Updated Feb. 19, 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.
My whole family loves this soup. I make it as written except we use a full pound of Italian sausage, no beef. It’s very easy to have cooking in the background with guests as well.
Delicious- used gluten free no bake noodles cooked the same amount of time- and just ground meat plus a little chopped pepperoni. Everything else kept the same but next time I will add some spinach. Great recipe.
A new staple