Simple and Oh-So Delicious Lasagna Soup Recipe

By Angela Sellari Jump to Recipe

Since this is the first blog post that I have written in 2016, I should begin by wishing you a very Happy New Year! We had some family visiting for the holidays, all the way through last weekend. Taking some time off from blogging to spend with family was incredibly rewarding and long overdue, but now I find myself having a little trouble getting back into the groove of things. I am slowly willing myself to get back to work.

My son made the drive from Nashville to spend New Year’s Eve with me. I am incredibly flattered, considering he is a young man who probably would have had a lot more fun partying with his friends on New Years Eve. I must have done something right raising that kid. A couple of days before his arrival, he phoned to ask if I would make the lasagna soup recipe that had just been shared on the About a Mom Facebook page. (I secretly love that he follows my blog.) The recipe was actually a video by TipHero. I adapted the recipe based on the ingredients I had handy, and it came out really great!

Now, let’s get to what you really came for. The lasagna soup recipe!

Ingredients:

• 1 lb Italian sausage
• 1 lb ground beef
• 3 cups chopped onions
• 4 garlic cloves, minced
• 1 1/2 tsp Italian Seasoning
• 1/2 tsp crushed red pepper flakes
• 2 Tbsp tomato paste
• 28 oz petite-diced tomatoes
• 6 cups chicken stock
• 8 oz spiralshaped pasta
• salt and freshly ground black pepper, to taste

For serving:

• 8 oz. ricotta cheese
• 1/2 cup grated Parmesan cheese
• pinch of freshly ground pepper
• 2 cups shredded mozzarella cheese

Instructions:

Step 1: Sauté Italian sausage and ground beef in a large pot over medium-high heat until browned.

Step 2: Add the onions and garlic to the pot and cook until the onions have softened, about five minutes.

Step 3: Stir in the Italian seasoning, crushed red pepper and the tomato paste. Cook until the tomato paste has browned slightly and evenly coated the meat and onions, about 3-4 minutes.

Step 4: Add the diced tomatoes and chicken broth, give it a stir. Reduce the heat to medium-low and simmer 30 minutes.

Step 5: Turn the heat back up to medium-high and bring to a boil before adding the pasta. Cook pasta until al dente according to the package directions (probably 8-10 minutes).

Step 6: While the pasta is cooking, in a small bowl mix the ricotta, parmesan and pepper together.

Step 7: To serve, spoon a little of the ricotta mixture onto the top each bowl of soup and sprinkle with shredded mozzarella. The cheeses will melt into the soup making it oh-so creamy and delicious.

This soup is so comforting and delicious. If you’re in the mood for lasagna but don’t have the time, this comforting and delicious lasagna soup recipe is perfect. It rivals some of my other favorites like Cheeseburger Soup and Broccoli Cheese Soup. Mmmm good.

Simple and Oh-So Delicious Lasagna Soup Recipe

Angela Sellari

If you’re in the mood for lasagna but don’t have the time, this comforting and delicious lasagna soup recipe is perfect.

4.50 from 2 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 20 minutes mins

Course pasta recipes

Cuisine American

Servings 8

Calories 603 kcal

Ingredients

  

1x2x3x

• 1 pound Italian sausage
• 1 pound ground beef
• 3 cups chopped onions
• 4 garlic cloves minced
• 1 1/2 teaspoons Italian Seasoning
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 28 ounces petite-diced tomatoes
• 6 cups chicken stock
• 8 ounces spiral shaped pasta
• Salt and freshly ground black pepper to taste

For serving:

• 8 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• Pinch of freshly ground pepper
• 2 cups Shredded mozzarella cheese

Instructions

 

• Sauté Italian sausage and ground beef in a large pot over medium-high heat until browned.
• Add the onions and garlic to the pot and cook until the onions have softened, about five minutes.
• Stir in the Italian seasoning, crushed red pepper and the tomato paste. Cook until the tomato paste has browned slightly and evenly coated the meat and onions, about 3-4 minutes.
• Add the diced tomatoes and chicken broth, give it a stir. Reduce the heat to medium-low and simmer 30 minutes.
• Turn the heat back up to medium-high and bring to a boil before adding the pasta. Cook pasta until al dente according to the package directions (probably 8-10 minutes).
• While the pasta is cooking, in a small bowl mix the ricotta, parmesan and pepper together.
• To serve, spoon a little of the ricotta mixture onto the top each bowl of soup and sprinkle with shredded mozzarella. The cheeses will melt into the soup making it oh-so creamy and delicious.

Nutrition

Calories: 603kcalCarbohydrates: 18gProtein: 36gFat: 43gSaturated Fat: 18gSodium: 1184mgFiber: 2g

Keyword Lasagna Soup

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