Lasagna Soup
Dive into a bowl of comfort with our irresistible lasagna soup, a dish that’s captured our hearts and taste buds for two delightful years! Packed with layers of rich marinara, gooey mozzarella, and tender pasta, this hearty soup brings all the beloved flavors of classic lasagna without the fuss. Perfect for cozy nights, it’s a one-pot wonder that’ll have everyone coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 teaspoon dried basil (5 ml)
- 6-8 cloves minced garlic
- 1/2 yellow onion, diced
- 1 teaspoon dried parsley (5 ml)
- 1/4 cup fresh parsley (60 ml)
🥩Meat & Seafood(3)
- 4-6 cups chicken stock (960-1.44 ml)
- 1/2 lb lean ground beef (227 g)
- 1/2 lb hot or mild Italian sausage (227 g)mild sausage can be used
🥛Dairy & Eggs(4)
- 1/2 cup heavy cream (120 ml)
- 1 cup mozzarella (240 ml)
- 1 cup Parmesan (240 ml)
- 1 cup ricotta (240 ml)
🫙Pantry Staples(2)
- 1/2 lb lasagna noodles, broken into pieces (227 g)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(5)
- 1 teaspoon Italian seasoning (5 ml)
- 1 teaspoon dried oregano (5 ml)
- 1 teaspoon red pepper flakes (5 ml)
- Salt and pepper to taste
- 1-2 teaspoons Tony’s Seasoning (5-10 ml)
📦Other(1)
- 24 oz Arrabbiata sauce (680 g)
👨🍳 Instructions
- 1
In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
- 2
In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes. Throw in garlic and cook until fragrant, about 30 seconds.
- 3
Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.
- 4
Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.
- 5
Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces before adding to soup because uniform pieces create uneven cooking zones and larger pieces become gummy while smaller ones overcook.technique2-3 inch pieces
- ✓Cook your tomato paste for exactly 2-3 minutes until it darkens and loses its raw metallic taste - this caramelization develops 200+ flavor compounds that won't form if undercooked.timing2-3 minutes
- ✓Add heavy cream off heat or at very low simmer because temperatures above 180°F cause proteins to curdle and create grainy texture instead of smooth richness.technique180°F maximum
- ✓Reserve 1 cup of starchy pasta cooking liquid before draining and add it gradually to achieve proper soup consistency - the starch acts as a natural thickener and prevents separation.technique1 cup reserved liquid
- ✓Let the ricotta mixture come to room temperature for 30 minutes before serving so it doesn't shock-cool the hot soup and maintains the intended temperature contrast.timing30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Lasagna Soup
Dive into a bowl of comfort with our irresistible lasagna soup, a dish that’s captured our hearts and taste buds for two delightful years! Packed with layers of rich marinara, gooey mozzarella, and tender pasta, this hearty soup brings all the beloved flavors of classic lasagna without the fuss. Perfect for cozy nights, it’s a one-pot wonder that’ll have everyone coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 teaspoon dried basil (5 ml)
- 6-8 cloves minced garlic
- 1/2 yellow onion, diced
- 1 teaspoon dried parsley (5 ml)
- 1/4 cup fresh parsley (60 ml)
🥩Meat & Seafood(3)
- 4-6 cups chicken stock (960-1.44 ml)
- 1/2 lb lean ground beef (227 g)
- 1/2 lb hot or mild Italian sausage (227 g)mild sausage can be used
🥛Dairy & Eggs(4)
- 1/2 cup heavy cream (120 ml)
- 1 cup mozzarella (240 ml)
- 1 cup Parmesan (240 ml)
- 1 cup ricotta (240 ml)
🫙Pantry Staples(2)
- 1/2 lb lasagna noodles, broken into pieces (227 g)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(5)
- 1 teaspoon Italian seasoning (5 ml)
- 1 teaspoon dried oregano (5 ml)
- 1 teaspoon red pepper flakes (5 ml)
- Salt and pepper to taste
- 1-2 teaspoons Tony’s Seasoning (5-10 ml)
📦Other(1)
- 24 oz Arrabbiata sauce (680 g)
👨🍳 Instructions
- 1
In a medium bowl, combine your parmesan, ricotta, mozzarella, parsley, salt and pepper. Set aside.
- 2
In a large soup pot or dutch oven, heat olive oil over medium heat. Add in your onion, a pinch of salt, and cook for 4 minutes. Throw in garlic and cook until fragrant, about 30 seconds.
- 3
Add in the sausage and beef, breaking into pieces with a wooden spoon. Cook for a few minutes and then season with your salt, pepper, basil, oregano, parsley, Italian, and red pepper. Cook until no longer pink.
- 4
Add in your tomato paste and stir. Cook for a couple minutes. Pour in your chicken broth and Arrabbiata. Bring to a boil.
- 5
Pour in the lasagna pieces, reduce heat, and simmer for about 10 minutes, stirring occasionally. Once the noodles are done, add in the heavy cream. Stir, serve, and top with a dollop of the ricotta mixture. Enjoy!
💡 Pro Tips
- ✓Break lasagna sheets into 2-3 inch irregular pieces before adding to soup because uniform pieces create uneven cooking zones and larger pieces become gummy while smaller ones overcook.technique2-3 inch pieces
- ✓Cook your tomato paste for exactly 2-3 minutes until it darkens and loses its raw metallic taste - this caramelization develops 200+ flavor compounds that won't form if undercooked.timing2-3 minutes
- ✓Add heavy cream off heat or at very low simmer because temperatures above 180°F cause proteins to curdle and create grainy texture instead of smooth richness.technique180°F maximum
- ✓Reserve 1 cup of starchy pasta cooking liquid before draining and add it gradually to achieve proper soup consistency - the starch acts as a natural thickener and prevents separation.technique1 cup reserved liquid
- ✓Let the ricotta mixture come to room temperature for 30 minutes before serving so it doesn't shock-cool the hot soup and maintains the intended temperature contrast.timing30 minutes