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Lasagna Soup

This soup delivers all the comfort of lasagna without the layering and long bake time. The key is browning the meat properly to build flavor, then letting everything simmer together so the broken pasta absorbs the rich tomato-meat sauce like traditional lasagna layers would.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

~9 servings

  • 1/4 cup olive oil
  • 1 pound bulk mild Italian sausage
  • 1 pound ground chuck
  • 2 teaspoons fennel seed can omit if using fennel sausage
  • 1 large onion diced
  • 8 cloves garlic minced
  • 1 1/2 teaspoons hot red pepper flakes
  • 3/4 cup dry red wine
  • 1 can crushed plum tomatoes 28-ounce
  • 7 cups low-sodium beef stock plus more to thin if needed
  • 1 rind Parmigiano Reggiano
  • 3/4 pound lasagna sheets or mafaldine broken into 1-inch pieces
  • Salt and pepper to taste
  • 1/3 cup minced flat leaf Italian parsley
  • 1/3 cup packed basil leaves chopped
  • 1 cup grated Parmigiano Reggiano cheese divided
  • 1 1/2 cups ricotta cheese for serving

Instructions

  • Heat olive oil in large pot and brown sausage and ground chuck for 8-10 minutes.
  • Remove meat, leaving fat in pot. Add onion, fennel seeds, and salt; cook 7-10 minutes.
  • Add garlic and red pepper flakes, cook 2 minutes.
  • Return meat to pot, add wine, and deglaze for 3-5 minutes.
  • Pour in crushed tomatoes, beef stock, and parmesan rind. Simmer 10 minutes.
  • Add broken pasta, cook 10-12 minutes until al dente.
  • Remove from heat, discard parmesan rind.
  • Season with salt and pepper. Stir in parsley, basil, and 1/2 cup parmesan.
  • Serve with ricotta, remaining parmesan, and crusty bread.

Notes

Use slotted spoon to transfer meat, scrape browned bits for extra flavor.
Tried this recipe?Leave a comment below & let me know!