Description
Creamy Lasagna Soup with Sausage and Ground Beef is an easy recipe that turns all your favorite lasagna flavors into a cozy bowl of soup, perfect for busy weeknights and comforting dinner ideas. This rich tomato-based soup is loaded with Italian sausage, ground beef, tender lasagna noodles, melty cheese, and a splash of cream for a velvety finish. It’s a family-friendly meal that doubles as a make-ahead option, ideal for easy dinner planning, meal prep, and cozy food ideas when you’re craving comfort in a bowl.
Ingredients
1 pound Italian sausage (mild or hot, casings removed)
1 pound ground beef (lean)
1 tablespoon olive oil
1 medium yellow onion finely diced
2 medium carrots peeled and diced
2 ribs celery diced
4 cloves garlic minced
2 tablespoons tomato paste
1 can crushed tomatoes 28 ounces
6 cups beef broth low sodium
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/4 teaspoon red pepper flakes optional
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
8 lasagna noodles broken into bite sized pieces
1 cup heavy cream
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 tablespoons fresh parsley or basil chopped for garnish
Instructions
1. Heat a large heavy bottomed pot or Dutch oven over medium high heat and add the olive oil.
2. Add the Italian sausage and ground beef to the pot and cook, breaking the meat into small crumbles, until browned and no longer pink.
3. If there is a lot of excess grease, carefully spoon off most of it, leaving just enough to lightly coat the bottom of the pot.
4. Add the diced onion, carrots, and celery to the browned meat and cook, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
5. Stir in the minced garlic and cook for 30 seconds to 1 minute, just until fragrant, being careful not to let it brown.
6. Add the tomato paste and stir it into the meat and vegetables, cooking for 1 to 2 minutes so it caramelizes slightly and deepens in color.
7. Pour in the crushed tomatoes and beef broth, stirring well to combine and scraping up any browned bits from the bottom of the pot.
8. Stir in the Italian seasoning, dried basil, dried oregano, bay leaf, red pepper flakes if using, salt, and black pepper.
9. Bring the soup to a gentle boil, then reduce the heat to a simmer and cook for 15 to 20 minutes, stirring occasionally to let the flavors meld.
10. While the soup simmers, break the lasagna noodles into bite sized pieces.
11. Add the broken lasagna noodles to the simmering soup and cook according to the package directions, stirring often to prevent sticking.
12. Once the noodles are al dente and tender, reduce the heat to low and stir in the heavy cream until the broth turns creamy and velvety.
13. Simmer gently for 2 to 3 minutes more, without boiling, and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
14. If the soup has become thicker than you like, add a splash of extra broth or water to reach your desired consistency.
15. To serve, ladle the hot soup into bowls and top each portion with a dollop of ricotta cheese.
16. Sprinkle shredded mozzarella and grated parmesan over the top of each bowl so the cheese melts into the hot soup.
17. Garnish with chopped fresh parsley or basil and an extra pinch of red pepper flakes or black pepper if you like a little kick.
18. Serve immediately with crusty bread or a simple green salad on the side for a complete, cozy dinner.
Notes
For the best texture in leftovers, cook the lasagna noodles just until al dente and store any extra soup with a splash of extra broth. You can also cook the noodles separately and add them only to the portions you plan to serve.
Adjust the heat level by choosing mild or hot Italian sausage and by increasing or omitting the red pepper flakes. Taste the broth before serving and tweak the spice level to your liking.
To lighten this soup up, use turkey Italian sausage, lean ground beef, and swap the heavy cream for half and half or evaporated milk. You can also stir in a handful of fresh spinach at the end for extra greens.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 620
- Sugar: 9
- Sodium: 1350
- Fat: 32
- Saturated Fat: 17
- Unsaturated Fat: 13
- Trans Fat: 0.5
- Carbohydrates: 48
- Fiber: 4
- Protein: 34
- Cholesterol: 115
Keywords: creamy lasagna soup, lasagna soup with sausage and ground beef, easy dinner, weeknight dinner ideas, pasta soup, comfort food, soup recipe, easy recipe, cozy food ideas