The Best Lasagna Soup Recipe
Warm, hearty, and bursting with flavors, Lasagna Soup is the perfect comfort food for chilly days.
Ingredients
For the Soup
- 1 lb Italian sausage or ground beef
- 3 tbs Olive Oil
- 1 Yellow Onion
- 6 Cloves Garlic
- 2 Tbs Tomato Paste
- 28 oz can San Marzano tomatoes
- 8 cups chicken stock
- 2 tsp dried parsley
- 2 tsp dried basil
- 2 tsp dried oregano
- 2 tsp Italian seasoning
- red pepper flakes to taste
- 1 tsp salt
- 1 tsp pepper
- 8 oz pasta lasagna noodles, tortellini, bowtie
- ½ cup 1/2 cup heavy cream I have made it many times without it and it is still wonderful
- fresh basil for garnish
For the Cheese Mixture
- 1 cup ricotta cheese
- ½ cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
For the Soup
- In a large pot, cook the ground sausage/beef over medium heat until browned. Set aside on a paper towel-lined plate.
- Add diced onions and Saute until the onions are translucent.
- Add minced garlic to the pot. Saute for another minute or two, taking care not to burn the garlic.
- Stir in canned tomatoes, tomato paste, chicken stock, oregano, basil, parsley, Italian seasoning, salt, and black pepper. Bring the soup to a simmer and let simmer for several minutes to let the flavors meld.
- Add the sausage/ beef back to the pot.
- Break the lasagna noodles into bite-sized pieces and add them to the simmering soup. Cook until the noodles are tender.
For the Cheese Mixture
- In a separate bowl, mix ricotta, Parmesan, and mozzarella cheese until well combined.
Finish the Soup
- Add the cream to the soup and stir until it is well mixed.
Serve
- Ladle the soup into bowls and top each serving with a dollop of the cheese mixture.
Nutrition
Serving: 6gCalories: 496kcalCarbohydrates: 46gProtein: 25gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 53mgSodium: 1189mgPotassium: 597mgFiber: 2gSugar: 8gVitamin A: 490IUVitamin C: 3mgCalcium: 297mgIron: 2mg
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