Easy Lasagna Soup
My hearty Lasagna Soup combines ground beef and sausage, broken lasagna noodles, tomatoes, and cheese in this hearty soup that has all the flavors of classic lasagna, but in a fraction of the time!
Servings: 6
Ingredients
- 1/4 cup olive oil divided
- 3/4 pound bulk mild Italian sausage
- 3/4 pound ground chuck
- 1 1/2 teaspoons fennel seed can omit if using fennel sausage
- 1 medium onion diced
- 6 cloves garlic minced
- 1 teaspoon hot red pepper flakes
- 1/2 cup dry red wine
- 1 28-ounce can crushed plum tomatoes
- 5 cups low-sodium beef stock plus more to thin if needed
- 1 rind Parmigiano Reggiano
- 1/2 pound lasagna sheets or mafaldine broken into 1-inch pieces
- salt and pepper to taste
- 1/4 cup minced flat leaf Italian parsley
- 1/4 packed cup basil leaves chopped
- 3/4 cup grated Parmigiano Reggiano cheese divided
- 1 cup ricotta cheese for serving
Instructions
- Heat a large heavy pot to medium heat with the olive oil and add the sausage and ground chuck. Cook until browned while breaking it up into small pieces. Once brown, remove the meat with a slotted spoon to a plate and set aside.
- To the pot, add the onion, optional fennel seeds, and a pinch of salt. Cook until soft while stirring every so often (about 7-10 minutes). Add the garlic and cook for another 2 minutes or until fragrant, then add the red pepper flakes.
- Add the meat back to the pot and mix to combine. Add the red wine to the pot and turn the heat to medium-high. Cook until the wine evaporates, making sure to scrape the bottom of the pot with a wooden spoon to dislodge any browned bits.
- Add the tomatoes, beef stock, and the parmesan rind and bring to a boil. Once boiling, lower the heat and simmer for 10 minutes.
- Add the broken pasta, and cook until al dente, then remove the pot from the heat. Taste test the soup and adjust salt and pepper if required. Add the parsley, basil, and a 1/4 cup of grated parmesan.
- Serve in bowls with remaining grated cheese, a dollop of ricotta, and crusty bread. Enjoy!
Notes
- Servings. Makes 6 large bowls or 8 moderate servings.
- Sausage. Any type of Italian sausage can be used. If using fennel sausage, omit the fennel seeds.
- Soup consistency. Use more beef stock or water to thin the soup to desired consistency.
- Leftovers. Lasagna soup can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Calories: 709kcal | Carbohydrates: 34.2g | Protein: 44.8g | Fat: 42.4g | Saturated Fat: 14.7g | Cholesterol: 139mg | Sodium: 1076mg | Fiber: 2.9g | Sugar: 1g | Calcium: 250mg | Iron: 4mg
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