Lasagna Soup

Servings: servings

Calories: 495cal

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.

4.95 from 20 votes

Soaking the lasagna noodles before adding them to the pot will help remove the starch from them. They will finish cooking in the soup. The process of soaking them will also make it much easier to cut them into smaller pieces.

Course: Dinner, Soup

Cuisine: American, Italian

Prep Time15

Cook Time30

Total Time45