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white bowl of lasagna soup topped with ricotta cheese and fresh basil
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5 from 5 votes

Hearty Lasagna Soup

This Lasagna Soup has all the classic lasagna flavors, with none of the layering and extra work.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: homemade soup recipe
Servings: 6 servings
Calories: 648kcal
Author: The Chunky Chef

Ingredients

  • 1/2 lb. lean ground beef
  • 1/2 lb. Italian sausage (hot or mild)
  • 1 Tbsp unsalted butter
  • 1 medium yellow onion diced
  • 6 cloves garlic minced
  • 3 Tbsp tomato paste
  • 24 oz jar marinara sauce we love Rao's
  • 14.5 oz can fire roasted diced tomatoes
  • 4 cups reduced sodium chicken broth
  • 2 cups reduced sodium beef broth
  • 1 1/2 tsp balsamic vinegar
  • 1 Tbsp dried basil
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp granulated sugar (optional)
  • 1/4 tsp red pepper flakes
  • 1 dried bay leaf
  • 8 oz malfada pasta or about 10 lasagna noodles broken into roughly 1 inch pieces
  • 1/2 cup heavy whipping cream

Herbed Ricotta Topping

  • 8 oz whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 Tbsp minced fresh basil
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Garnishes

  • shredded mozzarella cheese
  • grated Parmesan cheese
  • minced fresh basil and or parsley
  • pinch of black pepper

Instructions

Cook the meats

  • Heat a dutch oven or heavy bottomed soup pot over MED HIGH heat. Once hot, add a drizzle of olive oil if desired, then add beef and sausage.
  • Cook until well browned, breaking up the meat as it cooks. Drain and set aside.

Cook the veggies

  • Add butter to empty pot, and reduce heat to MED. Add onion and cook, stirring occasionally, for 3-4 minutes, or until softened. Add garlic and cook another 30 seconds.
  • Add tomato paste and stir well to mix the tomato paste with the onions and garlic. Return beef and sausage to the pot.

Make the soup

  • Add marinara sauce, diced tomatoes, chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
  • Increase heat to MED HIGH and bring to a boil, then reduce heat to LOW and simmer for about 20 minutes (uncovered), stirring occasionally.

Boil the pasta

  • Meanwhile, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.

Make the ricotta topping

  • Combine the ricotta topping ingredients in a small bowl, then set aside.

Finish the soup

  • Once soup has simmered, remove bay leaf, and stir in heavy cream and cook several minutes to warm it through.

Serve

  • To serve, add some of the cooked pasta to a bowl, then ladle soup over the top. Stir well, then sprinkle the soup with some mozzarella, Parmesan, fresh basil, black pepper, and a dollop of the ricotta topping.

Notes

  1. I've estimated this serves approximately 6-8 people, but those serving sizes aren't measured precisely, it's just a rough estimate.
  2. The pasta can be boiled in advance and stored in an airtight container in the refrigerator (tossed with a little olive oil to help prevent sticking), and the ricotta topping can be made in advance and stored in a separate airtight container in the refrigerator.

To cook the pasta IN the soup:

  1. Use an extra 2-3 cups of broth (chicken or beef), and add the noodles after you add all the broths, vinegar, and spices.
  2. If the soup looks and feels like the pasta is soaking up too much broth, and you need more, feel free to add more broth (or even water).
  3. I recommend stirring occasionally during the simmering step, so the pasta doesn't stick to the bottom of the pot, and you might want to stir more frequently the closer the soup is to being done simmering.

Instant Pot Directions:

  1. Turn on Instant Pot and select “saute”.  Once hot, add beef and sausage. Cook until browned, breaking up the meat as it cooks. Drain and set aside.
  2. Add butter and onion, cooking for about 3 minutes, stirring occasionally, until onion is soft.
  3. Add garlic and cook about 30 seconds. Stir in tomato paste and cook about 30 seconds, then add the cooked beef and sausage back to the pot.
  4. Add about 2 cups of the chicken broth to the pot, and scrape the bottom of the pot with a wooden spoon to make sure no browned bits are stuck on there.
  5. Press “cancel” to cancel the saute mode.
  6. Add marinara sauce, diced tomatoes, remaining chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
  7. Give a gentle stir, then secure Instant Pot lid, and make sure the valve is set to “sealing”.  Press “pressure cook” or “manual” mode, and adjust the time so the display reads 5 minutes.
  8. Meanwhile, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.
  9. Combine the ricotta topping ingredients in a small bowl.
  10. Once cooking time has elapsed, don’t touch the Instant Pot and let the pressure release naturally for about 5.  After that amount of time, release any remaining pressure by moving the valve to "venting".
  11. Select “saute”, then remove bay leaf, and add heavy cream.
  12. Cook for a minute or two, until the cream is warmed.
  13. Serve with herbed ricotta topping and desired garnishes.

Slow Cooker Directions:

  1. Brown beef and sausage in a skillet over MED HIGH heat, breaking up the meat as it cooks. Drain, then add to the insert of a slow cooker.
  2. Omit the butter, and just add the onion, garlic, and tomato paste right on top of the beef and sausage.
  3. Add marinara, diced tomatoes, chicken broth, beef broth, balsamic vinegar, basil, parsley, oregano, salt, pepper, thyme, sugar, red pepper flakes, and bay leaf.
  4. Stir well to combine, then cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  5. Before serving, bring a large pot of salted water to a boil, and boil pasta for 1 minute less than the package directions say. Drain and set aside.
  6. Combine the ricotta topping ingredients in a small bowl, and set aside.
  7. Open the slow cooker lid and remove the bay leaf, and add the heavy cream. Stir well and let warm through.
  8. Serve with herbed ricotta topping and desired garnishes.

Nutrition

Calories: 648kcal | Carbohydrates: 48g | Protein: 38g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 2045mg | Potassium: 1173mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1666IU | Vitamin C: 14mg | Calcium: 425mg | Iron: 5mg