Lasagna Soup

Lasagna Soup combines a hearty and robust tomato based broth infused with ground beef, Italian sausages and herbs making it a family favourite perfect for a cold winters day!

Lasagna Soup

We take the flavours from our Simple Lasagna recipe and combine them to create this incredibly flavourful Lasagna Soup! Ground beef and sausage add extra flavour and texture. We’ve even served this soup with a dollop of Fresh Ricotta cheese on top!

This is a filling soup therefore we don’t serve it with any sides however a green salad on the side would be lovely.

PRO TIPS:

• • When I make soup with pasta I tend to cook the pasta separately and add a spoonful to each bowl of soup. Otherwise leftover pasta in the soup will absorb any liquid leaving you with a liquid-less soup the next day. In this recipe I add the pasta to the soup and cook as I knew the soup would all be eaten in one serving.
  • I typically do not add cream to my soups, but decided to add cream to this soup. Feel free to leave out the dairy.
  • We do not advise freezing the soup with dairy in it as it can separate.
  • Leaving the lasagna pieces bigger makes it a bit of a messy challenge to eat. We recommend smaller pieces!

  

  Love this one? Try these favourite soups

  • • Lemon Chicken Orzo Soup
    • Carrot Cumin Soup
    • Pizza Soup
    • Turkey Meatball Soup

  If you made this recipe tag Wanda Baker on social media (Instagram) and hashtag it #bakersbeans or #wandabaker

  

  Lasagna Soup

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  Servings: 6

  Calories: 631kcal

  Ingredients

  • Olive oil
  • 1/2 onion, peeled and diced
  • 1/2 cup celery, diced
  • 1 garlic clove, minced
  • 1 lb ground beef
  • 2 Italian Sausage links (1/2 pound)
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • pinch red pepper flakes (or more if you like spicy)
  • 2 dried bay leaves
  • salt and pepper
  • 1/2 cup dry white wine
  • 1 28oz can crushed tomatoes
  • 4-6 cups stock
  • 1 Parmesan rind (optional)
  • 6-8 oven ready lasagna noodles, broken
  • 3/4 cup heavy cream
  • 1 cup provolone cheese, grated
  • 1/2 cup Parmesan cheese, grated or shaved
  • fresh basil

  Instructions

  • In a large pot or dutch oven, heat oil. Toss in onion and celery cooking about 5 minutes until softened. Stir in garlic and let cook for another minute.
  • Add ground beef and sausage, breaking up while mixing in. Cook until browned.
  • Stir in tomato paste, oregano, basil, chili flakes, bay leaves and a pinch of salt and pepper. After about a minute pour in wine to deglaze, stir and add crushed tomatoes, broth and Parmesan rind. Bring to a boil then drop heat to a simmer and let go for about 20 minutes to infuse flavours.
  • At this point you can drop in your lasagna noodles and let cook until cooked. Pour in cream and let warm but not boil. Taste and season with salt and pepper.
  • Remove bay leaves and Parmesan rind. Ladle soup into individual bowls. Top with shredded provolone, Parmesan, black pepper and fresh basil.

  Nutrition

  Serving: 250g | Calories: 631kcal | Carbohydrates: 21g | Protein: 30g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1294mg | Potassium: 499mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1119IU | Vitamin C: 3mg | Calcium: 293mg | Iron: 2mg