Lasagna Soup

Tender lasagna noodles are smothered in tomato broth instead of sauce in this hearty lasagna soup. Flavored with Italian herbs and seasonings plus ground beef and Italian sausage, this soup recipe is sure to be a crowd-pleaser!

📋 Ingredients
½ pound lean ground beef
½ pound ground Italian sausage
2 Tablespoons olive oil
32 ounces marinara sauce 4 cups
4 cups low sodium vegetable broth or chicken broth
1 large yellow onion diced
4 cloves garlic minced
2 Tablespoons tomato paste
1 Tablespoon salt
2 teaspoons dried parsley
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
10 lasagna noodles
9.5 ounces ricotta cheese full-fat
1 ½ cups shredded mozzarella cheese
½ cup grated parmesan
3 Tablespoons fresh parsley chopped, divided
fresh basil and fresh parsley optional as garnish

📋 Instructions
Heat a large soup pot over medium heat, add the sausage, ground beef, and 2 tablespoons of olive oil. Cook until browned (about 5 minutes).
Add to the pot the marinara sauce, broth, onion, garlic, tomato paste, salt, dried parsley, ground pepper, dried oregano, and dried basil and bring to a boil. Once boiling cover pot with a lid and cook down on low for about 20 minutes.
In the meantime, mix the ricotta, mozzarella, parmesan cheese and 2 tablespoons of freshly chopped parsley in a medium bowl and set aside for serving.
Place noodles into a bowl or pan long and deep enough to fully submerge them in water. Gently stir them so that they don’t stick together, and soak for 3 to 4 minutes. Remove noodles, and place them onto a cutting board or any working surface. Cut into desired pieces.
Add noodles to the pot, and cook to desired tenderness on a low boil, approximately 5 to 10 more minutes.
Once the soup has cooked for 20 minutes, remove the lid, and cook for an additional 5 minutes with the noodles in.
Top with the remaining tablespoon of freshly chopped parsley and serve into a soup bowl. Add a dollop of cheese mixture on top and any additional parsley and basil.

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