To prepare the lasagna soup
In a large heavy bottomed pot, or dutch oven, cook the ground beef, Italian sausage, onions, and garlic over medium high heat until browned, about 5-6 minutes.
If there is excess grease, drain and return to pan.
Add tomato sauce, tomatoes, Italian seasonings, salt, and chicken broth, mix, and bring to a simmer.
Break lasagna noodles in bite sized pieces and stir into the soup. Simmer for 14-16 minutes, or until the noodles are tender and the soup starts to thicken.
To prepare the cheese topping
Combine the ricotta cheese, parmesan cheese, and Italian seasonings.
How to serve lasagna soup
Serve the lasagna soup in a bowl topped with a scoop of cheesy ricotta topping and a sprinkle of chopped basil or fresh parsley.
RECIPE NOTES:
The cheesy topping can be stirred into the whole pot if preferred. My family likes to keep it on the side and top each bowl with as much or little as that person likes.
NUTRITION INFORMATION:
Serving: 1.5cupCalories: 415kcal (21%)Carbohydrates: 31g (10%)Protein: 27g (54%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 82mg (27%)Sodium: 1704mg (74%)Potassium: 902mg (26%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 872IU (17%)Vitamin C: 16mg (19%)Calcium: 194mg (19%)Iron: 4mg (22%)
I’ve tried this recipe multiple times and can never get enough of the sauce
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