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Easy Lasagna Soup

A comforting bowl of Easy Lasagna Soup that brings the joys of Italian cuisine to your kitchen with layers of beef, sausage, and creamy elements.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1/2 pound Ground beef Use lean ground beef for a healthier option.
  • 1/2 pound Ground Italian sausage Use mild or spicy based on preference.
Vegetable Ingredients
  • 1 small Onion, finely diced Add sweetness to the soup.
  • 3 cloves Garlic, minced Enhances flavor.
Flavoring Ingredients
  • 2 tablespoons Tomato paste Adds depth to the flavor.
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried parsley
  • 1/2 teaspoon Kosher salt Adjust to taste.
  • 1/4 teaspoon Red pepper flakes For a hint of heat.
  • 1 dash Black pepper Adjust to taste.
Main Ingredients
  • 24 ounces Marinara sauce Provides tangy flavor.
  • 4 cups Beef stock Ensure a rich broth.
  • 6 pieces Lasagna noodles, broken Adds classic pasta texture.
  • 1 cup Heavy cream Adds creaminess to the soup.
Garnishes (Optional)
  • Ricotta cheese For garnishing.
  • Parmesan cheese, shredded or grated For garnishing.
  • Fresh basil leaves, torn For garnishing.

Method
 

Preparation
  1. Heat a large Dutch oven or pot over medium-high heat.
  2. Add ground beef and Italian sausage, cooking for about 8 to 10 minutes until browned. Break the meat up as it cooks.
  3. Transfer the cooked meat to a medium bowl using a slotted spoon to drain excess fat.
  4. Drain all but 1 tablespoon of fat from the pot and reduce heat to medium.
  5. Add diced onion, cooking for 4 to 5 minutes until softened, stirring occasionally.
  6. Add minced garlic, tomato paste, oregano, parsley, salt, black pepper, and red pepper flakes to the pot and cook for another minute while stirring.
Cooking
  1. Return cooked meat to the pot and add marinara sauce and beef stock. Raise heat to medium-high until mixture simmers.
  2. Add broken lasagna noodles and cook for 10 to 12 minutes, stirring frequently until noodles are al dente.
  3. Once noodles are tender, reduce heat to low and stir in heavy cream. Cook for another 6 to 8 minutes.
Serving
  1. Serve garnished with optional ricotta, Parmesan cheese, and fresh basil leaves.

Notes

Consider variations such as using mozzarella for cheese or adding spinach for more veggies. Store leftovers separately in airtight containers.