Creamy Lasagna Soup With Sausage And Ground Beef Recipe
Creamy Lasagna Soup With Sausage And Ground Beef Recipe is hearty, flavorful and comforting.
Ingredients
- 1 pound Italian sausage casing removed
- 1 pound ground beef
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 4 cups chicken or beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes optional
- Salt and pepper to taste
- 8 oz broken lasagna noodles or small pasta
- ½ cup heavy cream or ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
Cook the Sausage and Beef
- In a large Dutch oven, brown sausage and ground beef over medium heat until fully cooked. Drain excess fat.
Sauté Onion and Garlic
- Add chopped onion and garlic. Sauté for 3–4 minutes until fragrant and translucent.
Add Tomatoes and Broth
- Stir in crushed tomatoes, broth, oregano, basil, red pepper flakes, salt and pepper. Bring to a simmer.
Simmer the Soup
- Reduce heat and let soup simmer for 15 minutes to allow flavors to blend.
Cook the Pasta
- Add broken lasagna noodles to the simmering soup. Cook until tender, about 8–10 minutes.
Add Cream
- Stir in heavy cream or ricotta cheese for a creamy texture. Mix well until smooth.
Add Cheeses
- Add half of the mozzarella and Parmesan. Stir until melted and incorporated into the soup.
Adjust Seasoning
- Taste and adjust salt, pepper or Italian seasonings as needed.
Serve Hot
- Ladle soup into bowls. Sprinkle remaining mozzarella and Parmesan on top.
Garnish and Enjoy
- Add fresh basil or parsley for color and fresh flavor. Serve immediately with crusty bread.
Notes
- Use spicy Italian sausage for a kick.
- Add extra vegetables like spinach or zucchini for more nutrients.
- Substitute broken lasagna noodles with penne or rotini.
- Make it gluten-free by using gluten-free pasta.
- Use part-skim mozzarella for a lighter version.
- Store leftovers in the fridge for up to 3 days.