Lasagna was one of the first dishes I learned how to make when I moved out on my own. To this day, and that was over 10 years ago, folks still talk about my lasagna. Now that I’m cooking for one making lasagna isn’t always ideal most nights because I have not mastered making a small portion, so this lasagna soup is a real game changer for me. I’m still able to enjoy a cheesy lasagna without all the work and tons of leftovers.
The flavors in the soup taste just like the homemade lasagna that you’re already familiar with; a savory red sauce, season ground beef, meaty Italian sausage, and a blend of herbs and cheese. Now one thing that I believe makes lasagna so unique and special are the seasonings. I like a heavily seasoned sauce so while I have provided measurements for all of the seasonings to use, I encourage you to taste as you season to be sure that your soup taste exactly how you like it.
Cooking the pasta
I like to make my lasagna in a separate pot because the starch from the pasta will thicken the marinara and broth and that is something that I like to control. So just to be safe, I cook the pasta then add it to the soup and will add more broth if needed. If you would rather cook the lasagne in the soup, feel free.
*You can freeze the soup but I wouldn’t recommend freezing it with the lasagna it because the pasta will get mushy over time.
How to make Lasagna Soup
Heat the olive oil in large pot over medium high heat and sauté the onions until tender. Add in the garlic and cook until fragrant, about 3 minutes. Add in the ground beef and Italian sausage and break into small pieces, brown for 5-7 minutes. Season the meat with smoked paprika, Italian seasoning, basil, salt, and pepper.
Add in the chicken broth, marinara sauce, and brown sugar and bring to a boil. Reduce the heat to medium-low, add in the bay leaves, cover and simmer for 30 minutes.
While the soup is simmering, cook the lasagna noodles according to the directions on the package and set aside until ready.
In a small bowl combine the ricotta cheese, parmesan cheese, mozzarella, and fresh parsley. Set aside until ready to serve. Once the soup mixture is finished simmering gently add in the cooked lasagna noodles. To serve, ladle the soup into your bowl and place a generous dollop of the ricotta mixture on top and enjoy.Print