Lasagna Soup
Lasagna soup features all the flavors of the classic dish you love, but without all the work. A mixture of ground beef & sausage in a soup pot with lasagna noodles, and all the traditional seasonings- it's a saucier version of traditional lasagna served in a soup bowl.
Servings: 8
Calories: 979kcal
Ingredients
- 1 lb ground beef
- 1 lb ground sausage
- 1 onion chopped
- 1 green pepper; chopped I omitted
- 3 tbsp minced garlic
- 1 tsp thyme
- 1 tablespoon brown sugar
- 6-8 cups chicken broth depending on desired consistency
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 2 1/2 cups broken lasagna pappardelle, or egg noodles
- 1 & 1/2 cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 loaf of ‘crusty’ bread optional
Instructions
- In a large skillet combine ground beef, ground sausage, onion, bell pepper, and garlic. Cook over medium heat, stirring occasionally, until beef and sausage are cooked through and crumbled. Drain.1 lb ground beef, 1 lb ground sausage, 1 onion, 1 green pepper; chopped, 3 tbsp minced garlic
- Transfer meat mixture to a large stew pot and add in broth, tomatoes, sauce, thyme, Italian seasoning, brown sugar, and salt.1 tsp thyme, 1 tablespoon brown sugar, 6-8 cups chicken broth, 1 28 oz can diced tomatoes, 1 15 oz can tomato sauce, 2 tsp Italian seasoning, 1/2 tsp salt
- Bring to a boil, stirring occasionally, over medium-high heat.
- Reduce heat, and simmer about 20 minutes, stirring occasionally.
- Add in noodles and continue simmering until noodles are tender.2 1/2 cups broken lasagna
- Stir in the Parmesan cheese.1 & 1/2 cups grated parmesan cheese
- Serve soup and garnish each bowl with shredded mozzarella and a piece of warm, crusty bread.2 cups shredded mozzarella cheese
Notes
- While sometimes we recommend draining grease off, for this recipe I recommend you transfer the meat mixture to a strainer and let it rest for a few minutes to remove as much excess grease as possible. You don't want an oily/greasy soup.
- To reduce dishes instead of browning the meat in a skillet, start off with a Dutch oven or other heavy bottomed soup pot. Then, besides for the strainer, it will become a one pot recipe.
- Be careful not to overcook the lasagna pieces. The soup will stay hot and they will continue cooking in the hot liquid even after it's done which can make them soggy. This is why we recommend only cooking them to 'al dente'. If you're unsure how long that is refer to the package instructions, but know it will happen quicker due to their reduced size.
Nutrition
Calories: 979kcal | Carbohydrates: 118g | Protein: 46g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 103mg | Sodium: 1821mg | Potassium: 1188mg | Fiber: 7g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 28mg | Calcium: 253mg | Iron: 6mg