Ingredients
Method
- Brown the Meat:In a large pot or Dutch oven, heat a splash of oil over medium-high heat.Add Italian sausage and ground beef—cook until browned (about 5-7 mins), breaking it apart.Toss in the diced onion and cook until softened (3 mins). Stir in the minced garlic and cook until fragrant (1 min).
- In a large pot or Dutch oven, heat a splash of oil over medium-high heat.
- Add Italian sausage and ground beef—cook until browned (about 5-7 mins), breaking it apart.
- Toss in the diced onion and cook until softened (3 mins). Stir in the minced garlic and cook until fragrant (1 min).
- Flavor Bomb:Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.Pour in the crushed tomatoes, diced tomatoes, and beef broth.
- Stir in the tomato paste and let it cook for 2 minutes to deepen the flavor.
- Pour in the crushed tomatoes, diced tomatoes, and beef broth.
- Season & Simmer:Add Italian seasoning, smoked paprika, sugar (if using), salt, and pepper.Bring to a boil, then reduce heat and let it simmer for 20 minutes to develop flavors.
- Add Italian seasoning, smoked paprika, sugar (if using), salt, and pepper.
- Bring to a boil, then reduce heat and let it simmer for 20 minutes to develop flavors.
- Cook the Pasta in the Soup:Drop in the broken lasagna noodles and simmer until tender (12-15 minutes), stirring occasionally to prevent sticking.
- Drop in the broken lasagna noodles and simmer until tender (12-15 minutes), stirring occasionally to prevent sticking.
- Cheese Heaven Topping:While the soup simmers, mix ricotta, mini mozzarella balls, and Parmesan cheese in a bowl. Set aside.
- While the soup simmers, mix ricotta, mini mozzarella balls, and Parmesan cheese in a bowl. Set aside.
- Serve & Melt:Ladle the hot soup into bowls.Add a generous dollop of the cheesy mixture on top—let the mini mozzarella balls melt into gooey perfection.Garnish with fresh parsley for that chef’s kiss.
- Ladle the hot soup into bowls.
- Add a generous dollop of the cheesy mixture on top—let the mini mozzarella balls melt into gooey perfection.
- Garnish with fresh parsley for that chef’s kiss.
Nutrition
Notes
Pro Tips:
Brown your ground meat in batches, never crowding the pan, because lasagna soup depends on those deep caramelized bits for flavor complexity. Crowded meat steams instead of browns, leaving you with gray, flavorless protein that disappears into the broth. Use whole milk ricotta from an Italian deli or specialty store, not the low-fat grocery store version, because the higher fat content prevents separation when mixed with hot liquid and creates the creamy texture that makes this soup addictive. After years of making this, I always finish with a splash of heavy cream stirred in off the heat, because it binds all the flavors together and prevents the cheese from breaking if you need to reheat leftovers the next day. Toast your dried herbs with the garlic for 30 seconds before adding liquid, because this blooms their essential oils and creates a more concentrated Italian flavor base that won't get lost in all that broth and cheese.
Brown your ground meat in batches, never crowding the pan, because lasagna soup depends on those deep caramelized bits for flavor complexity. Crowded meat steams instead of browns, leaving you with gray, flavorless protein that disappears into the broth. Use whole milk ricotta from an Italian deli or specialty store, not the low-fat grocery store version, because the higher fat content prevents separation when mixed with hot liquid and creates the creamy texture that makes this soup addictive. After years of making this, I always finish with a splash of heavy cream stirred in off the heat, because it binds all the flavors together and prevents the cheese from breaking if you need to reheat leftovers the next day. Toast your dried herbs with the garlic for 30 seconds before adding liquid, because this blooms their essential oils and creates a more concentrated Italian flavor base that won't get lost in all that broth and cheese.
