This comforting, flavorful Lasagna Soup is so delicious and SO much easier to make than traditional Lasagna! Plus, it’s a one-pot meal!
If you follow me on Instagram, you may have heard that we’re in the process of renovating our master bathroom, so of course there’s a lot of craziness and mess happening here! Even though we hired out the work, I’ve been amazed at how much effort is required of me behind-the-scenes. There have been so many decisions to make on which tile to go with, which faucets to select, and shower heads to purchase. My brain is fried and all I want to do is sit and veg!
So by the time dinner time hits, I’ve got nothing left! I feel bad for my family because many times that means we cook up a frozen pizza or eat cereal or sandwiches. But if they’re really lucky, I have an extra half an hour to put together something extra yummy like this Lasagna Soup! It requires minimal effort and we think it tastes even better than our favorite Lasagna, which is really saying something!
I was debating on whether to call this Lasagna Soup or Lasagna Pasta, because the difference between the soup and the pasta version is only about 20 minutes. On this particular evening, I made the soup and photographed it right afterwards in its soup-like form. By the time my husband was home from work and we were ready to eat it, the pasta had soaked up quite a bit of the liquids, so it was more of a saucy pasta. So just be sure to serve it immediately if you want it to look like soup. 🙂 It’s completely delectable either way, though!
My husband commented that it tastes like ravioli with the ricotta cheese on top. It’s totally meat-a-licious and tomato-ey phenomenal! It’s certainly not short on flavor! And it’s amazing as leftovers too! Possibly the best part is that you only have to wash one pan afterwards! The entire thing cooks and simmers in a soup pot or dutch oven! You simply cannot go wrong with this dish!
Christine of I Dig Pinterest
Save RecipeIngredients
- 8 oz. lasagna noodles (about 10 noodles, broken into pieces) or 8 oz. of your favorite pasta
- 1 Tbsp. olive oil
- 1/2 lb. mild Italian sausage
- 1/2 lb. ground beef
- 1 medium onion, chopped finely
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried rosemary
- Salt (to taste)
- 3 Tbsp. tomato paste
- 4 c. chicken broth
- 1 can (15 oz.) Italian diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 tsp. sugar
- 1 c. heavy cream
- Ricotta cheese and shredded mozzarella cheese for topping
Instructions
- In a soup pan or dutch oven add olive oil. Brown Italian sausage and ground beef, onion and minced garlic until meat is cooked through. Drain the fat.
- Add oregano, basil, rosemary, salt, tomato paste, chicken broth, Italian diced tomatoes, tomato sauce and sugar and stir. Allow mixture to come to a boil, then simmer 20 minutes, uncovered, stirring occasionally.
- Stir in heavy cream and broken up lasagna noodles or other pasta and allow the mixture to simmer, while stirring often, just until the pasta is tender, about 10-12 minutes. Serve immediately, topped with a big dollop of ricotta and shredded mozzarella.
Notes
Adapted from HGTV Magazine
Cold winter evenings call for a big bowl of Lasagna Soup! This will really warm you through and make you smile! Serve it with a big ‘ol slice of garlic bread and enjoy!
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