... Print

Viral Lasagna Soup

Close-up of lasagna soup with eggs baked on top, garnished with fresh parsley.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the comforting flavors of lasagna in a hearty, easy-to-make soup. This one-pot recipe is perfect for a weeknight meal and brings a popular viral dish to your table.

Ingredients

Scale
  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups beef broth
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 12 lasagna noodles, broken into pieces
  • 1 cup shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot or Dutch oven, cook Italian sausage and ground beef over medium heat until browned. Drain excess fat.
  2. Add chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Pour in crushed tomatoes, beef broth, and tomato sauce. Stir in basil, oregano, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for at least 20 minutes to allow flavors to meld.
  5. Stir in heavy cream and Parmesan cheese until well combined.
  6. Add the broken lasagna noodles to the pot. Cook according to package directions, usually about 10-12 minutes, until al dente. Stir occasionally to prevent sticking.
  7. Ladle soup into bowls. Top with shredded mozzarella cheese and fresh parsley.

Notes

  • For a dairy-free version, substitute the heavy cream with full-fat coconut milk and omit the Parmesan and mozzarella cheeses, or use dairy-free alternatives.
  • You can make this soup in an Instant Pot by browning the meats and sautéing the aromatics, then adding the liquids and seasonings. Cook on high pressure for 5 minutes, then natural release for 5 minutes. Stir in cream and cheese, then add noodles and cook on high pressure for 1 minute with a quick release.
  • For a slow cooker version, brown the meats and sauté aromatics separately, then add everything except the cream, cheese, and noodles to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheese, then add noodles and cook on high for 20-30 minutes until noodles are tender.

Nutrition

Find it online: https://www.purecookingjoy.com/lasagna-soup-recipe/

0 Shares
Tweet
Pin
Share