Rustic Lasagna Soup
A rustic, soul-warming twist on the classic Italian lasagna, this Lasagna Soup brings all the beloved flavors of a traditional baked dish into a cozy, one-pot masterpiece. Layers of ricotta, mozzarella, al dente noodles, and a rich tomato-based beef broth make every spoonful deeply satisfying. Perfect for weeknights, dinner parties, or cold weather comfort—this hearty soup is Italian heritage with a ladle.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Chef's Knife
- Ladle
Ingredients
- 1 tablespoon olive oil extra virgin, for best flavor
- 1 pound ground beef 80/20 for richer flavor
- 1 pound Italian sausage casings removed, hot or mild per preference
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional, for heat
- 1 piece bay leaf
- 1 can crushed tomatoes 28 oz, preferably San Marzano
- 4 cups beef broth low sodium for control
- 8 sheets lasagna noodles broken into 2-inch pieces
- 1 cup whole milk ricotta cheese
- 1.5 cups shredded mozzarella cheese low moisture, whole milk preferred
- ¼ cup fresh basil chopped for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat (375°F/190°C). Add ground beef and sausage, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if needed.
- Add chopped onion and cook for 4-5 minutes until translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes to develop depth of flavor. Add oregano, red pepper flakes, and the bay leaf. Mix to coat the meat.
- Pour in crushed tomatoes and beef broth. Stir well, bring to a simmer, then reduce to medium-low heat (300°F/150°C). Simmer uncovered for 20 minutes to meld the flavors.
- Add broken lasagna noodles and cook uncovered, stirring occasionally, until noodles are al dente—about 12-14 minutes.
- Remove the bay leaf. Taste and adjust seasoning with salt and pepper if necessary.
- To Serve: Ladle soup into bowls, top with a generous spoonful of ricotta, sprinkle with mozzarella, and scatter fresh basil over the top. Serve immediately.
Notes
- For added richness, stir a splash of heavy cream in during the final simmer.
- For a vegetarian version, omit meat and use vegetable stock and sautéed mushrooms.
Nutrition
Calories: 817kcalCarbohydrates: 39gProtein: 44gFat: 54gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 154mgSodium: 1246mgPotassium: 1163mgFiber: 3gSugar: 6gVitamin A: 711IUVitamin C: 11mgCalcium: 303mgIron: 4mg
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