Lasagna Soup: Loaded with ground beef, Italian sausage, noodles, cheeses, and seasonings, this easy soup recipe is ready in about an hour, making it the perfect warm, dinner recipe!
In a large pot on medium-high heat, cook the ground beef and ground Italian sausage until mostly cooked and lightly browned. Drain grease and remove meat from the pot.
Add your onion, olive oil, garlic powder, tomato sauce, chicken stock, oregano, parsley, and basil to your pot, and add your meat back into your soup. Add salt and pepper to taste.
Bring to a boil then add your broken lasagna noodles. Cook until al dente or to the texture you desire. Remove from the heat.
Cheese Mixture
In a small bowl, mix together your ricotta, parmesan, and mozzarella cheese until combined.
Serve
Pour your soup into bowls to serve, and add a dollop of your cheese mixture and basil to top and garnish.
Notes
Tip #1: This soup has more of a broth substance, the way it is written, however, if you want a thicker soup, add 5 more lasagna noodles (broken up) to thicken it up a bit.Tip #2:Cooking the onions - If you prefer, you can cook the onions with the meat, so they saute with the meat for more of a flavor blend, and softer onions.Storage and Freezing:
Storing leftovers - Allow soup to fully cool and then store in an airtight container, in the refrigerator for up to 5 days.
Freezing - If you want to make this soup ahead of time and freeze it, make the soup through step 4, and stop right before adding in your pasta.