Lasagna Soup
We've taken all the best flavors of the classic lasagna and turned them into a comforting soup that's just so good on chilly days. If you'd like to lighten this recipe up, you can sub in ground turkey for the beef. This recipe makes 7-8 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Ingredients
1/2 pound lean ground beef
1/2 pound Italian sausage
1 tablespoon olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to taste)
1 24-ounce jar store-bought marinara sauce
8-10 cups low sodium chicken broth, divided
1 14-ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 tablespoon dried basil
1/2 teaspoon dried oregano
Handful of freshly chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles broken into 1-2 inch pieces
Shredded mozzarella and grated parmesan, for garnish
1/2 pound Italian sausage
1 tablespoon olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to taste)
1 24-ounce jar store-bought marinara sauce
8-10 cups low sodium chicken broth, divided
1 14-ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 tablespoon dried basil
1/2 teaspoon dried oregano
Handful of freshly chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles broken into 1-2 inch pieces
Shredded mozzarella and grated parmesan, for garnish
Directions
Heat a large Dutch oven to medium heat on the stove top. Add ground beef and sausage. Cook, breaking up into bite-sized pieces with a spatula, for 6-8 minutes. Remove beef from pan with a slotted spoon and set aside. Drain off fat from pan.
Add oil and onion; cook until the onions just begin to turn brown on the edges, about 4-5 minutes. Add garlic and tomato paste. Cook for two more minutes. Add pepper flakes, broth, marinara, tomatoes (with the juice), vinegar, basil, oregano, salt, pepper and noodles. Bring to a boil, reduce heat to a simmer, and cook until the noodles are tender, about 25-30 minutes. Add parsley and stir in to combine.
To serve, ladle a scoop of soup in to a serving bowl and garnish with mozzarella and parmesan.
Add oil and onion; cook until the onions just begin to turn brown on the edges, about 4-5 minutes. Add garlic and tomato paste. Cook for two more minutes. Add pepper flakes, broth, marinara, tomatoes (with the juice), vinegar, basil, oregano, salt, pepper and noodles. Bring to a boil, reduce heat to a simmer, and cook until the noodles are tender, about 25-30 minutes. Add parsley and stir in to combine.
To serve, ladle a scoop of soup in to a serving bowl and garnish with mozzarella and parmesan.
Looking for inspiration? Try these recipes:
Brazilian Coconut Chicken
Panini with Brie, Cranberry Sauce and Caramelized Onions
Creamy Baked Penne with Onions
