This viral lasagna soup recipe is easy to make and turns out just like that homemade lasagna that your nonna made growing up. If you’re looking for a must-have soup that tastes like a main dish… this is it! I’ve made the recipe easy for beginners to home cooking… | sipbitego.com
3cupspastadry (use broken lasagna noodles or a curly pasta that will hold the sauce well)
Cheese topping
1cupmozzarella cheeseshredded
½cupparmesan cheesefreshly grated
10ozricotta cheese
For serving…
Fresh herbsbasil or parsley
Crusty bread
parmesan cheese
Instructions
Brown the meat. Add ground beef, ground Italian sausage, olive oil, salt and pepper, to a large skillet on the stove on medium-high heat. Cook until browned, stirring regularly for about 5-10 minutes. Drain any grease and set aside.
Make the lasagna soup base. Heat a large soup pot over medium heat. Add butter, diced onion, and diced carrot. Sauté for about 5-10 minutes, stirring regularly until vegetables soften and onion begins to become translucent. Add minced garlic and stir for 2 more minutes.
Add in marinara sauce, tomato paste, dried herbs and spices, fresh parsley, and chicken broth. Add cooked meat, stir, cover with a lid and bring to a boil, then reduce to a simmer for 15 minutes, stirring regularly. (cook the pasta in the step below during this time)
Cook the pasta noodles. I prefer to boil the pasta noodles to al dente in a separate pot, so they don’t become mushy. (I think this makes it easier to enjoy the soup over multiple days. Store the soup and cooked noodles separately and assemble when it’s time to eat.) Drain and set pasta aside.
Mix together the mozzarella, parmesan, and ricotta cheeses in a separate bowl. Add an extra sprinkle of fresh herbs in the cheese mixture, if desired.
Assemble soup. Add a heaping spoonful of cooked pasta and the soup base to a soup bowl. Add a dollop of the Italian cheese mixture, garnish with fresh herbs and crusty bread, and enjoy.
Vegetarian lasagna soup can be made by skipping the ground Italian sausage and ground beef and substituting it with about 2-3 cups of other diced vegetables (more onion, carrots, celery, zucchini, mushrooms, yellow squash, or parsnips).