Happy Friday! It started off as a sunny day here, but now it’s getting gloomy and cold- perfect time to be making lasagna soup! This is a twist on traditional lasagna (which I am pretty sure 99.9% of people love) and it is delish! It also comes together really quickly and smells so good while it is cooking. Best part at all? It literally takes a fraction of the time to make this versus baking a traditional lasagna and it tastes just the same!
Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced garlic
- 1 lb. mild Italian sausage
- 1/2 lb. ground beef
- 32 oz. chicken broth
- 30 oz. can petite diced tomatoes, with juice
- 6 oz. tomato paste
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- fresh chopped basil
- 8 uncooked lasagna noodles, broken into pieces
- 1/2 cup parmesan cheese
- 1 cup shredded mozzarella cheese
- salt and pepper to taste
- red pepper flakes to taste
- ricotta, for serving
Directions
- Heat olive oil in a skillet over medium-high heat and add in chopped onion. Cook 2-3 minutes until softened.
- Add in minced garlic and cook another 2-3 minutes.
- Add in sausage and ground beef and cook until no longer pink. Drain all contents.
- Put drained meat + onion mixture in large soup/stock pot over medium heat. Add broth, tomatoes, and tomato paste. Stir until combined and add seasonings.
- Increase heat and bring contents to boil. Add in noodles and continue boiling for one minute. Turn heat to low and continue cooking until noodles tender (about 15-20 minutes).
- Once noodles are tender, add in cheese, salt and pepper, and red pepper flakes.
- Serve in bowls with a dollop of ricotta cheese and fresh basil overtop!
I hope you all enjoy this recipe! We absolutely love lasagna around here, but hate how long it normally takes to make- this is so much easier and taste just as delicious! As always, we love seeing your tags when you make these recipes- my mom especially loves it! I hope you all have a great weekend! -A
