Lasagna Soup

There’s nothing like a great homemade lasagna. There’s also nothing like the amount of time and effort it takes to make homemade lasagna. This lasagna soup tastes just as amazing and takes a fraction of the time to pull together which is why I keep making it. This is a simple, cozy meal that is made in about 30 minutes which makes it perfect for weeknights. I often make this in the crockpot because the flavors really come together when it simmers a bit longer. Just like lasagna, it’s quite delicious year ‘round but it's absolute comfort food during the winter.

I began making this soup when my husband and I during our first year of living together. I had recently moved into his tiny studio apartment, just outside of Washington D.C. and with limited space in the kitchen, we always opted for simple meals that didn’t require massive prep time or tons of cleanup with multiple pots and pans. The funny thing about this soup is even though we love it so much, we’re not the biggest fans of lasagna. I suppose I like it enough to enjoy every now and again, but I don’t crave it and my husband has a passionate disdain for ricotta when in copious portions.

Another reason why I love this soup so much is because it’s flexible. I’ve made this with ground beef and ground turkey, and I’ve skipped the sausage altogether and the outcome is still so flavorful. I also love a recipe that allows me to pull from my pantry and use what I’ve got.

Let’s get cooking! Here’s the recipe for Lasagna Soup:

INGREDIENTS

1 tablespoon olive oil

1 medium sized onion, diced

3 cloves (3 teaspoons) minced garlic

1-pound lean ground beef

1-pound Italian sausage (mild or hot), casing removed

2 15-ounce cans petite diced tomatoes

1 32-ounce carton chicken stock

1 6-ounce can tomato paste

2 teaspoons oregano

1 teaspoon Italian seasoning

¼ cup freshly chopped basil

Salt and black pepper, to taste

8 to 10 lasagna noodles, broken up into pieces (I've used gluten-free noodles but this isn't exclusively a gluten-free recipe)

1 cup shredded mozzarella

¾ cup grated parmesan

DIRECTIONS

Heat olive oil in a large Dutch oven or pot over medium heat. Stir in onion and garlic and cook for 3 to 4 minutes until onions are translucent in color. Add in ground beef and sausage, chopping up into smaller pieces using a spatula. Cook until browned; drain excess grease. Add in diced tomatoes with the juice and chicken stock. Stir in tomato paste until fully blended with soup mixture. Stir in oregano, Italian seasoning, basil and add salt and pepper to your liking. Break up lasagna noodles and add to soup. Once noodles are fully cooked (about 10 minutes), stir in mozzarella and parmesan cheese. Cover and simmer for about 15 minutes before serving.

To make in the crockpot:

In a large pan, sauté onions and garlic in olive oil over medium heat, cooking for 3 to 4 minutes. Add in ground beef and sausage, chopping up into smaller pieces using a spatula. Cook until browned; drain excess grease. Add onions and meat to crock pot. Add in diced tomatoes with the juice and chicken stock. Stir in tomato paste until fully blended with soup mixture. Stir in oregano, Italian seasoning, basil and add salt and pepper to your liking. Break up lasagna noodles and add to soup. Cook on low for 2 to 4 hours. 30 minutes before serving, stir in mozzarella and parmesan cheese.