Name: Magical Lasagna Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb lean ground beef; 1 lb Italian sausage (sweet or spicy); 1 medium onion, diced; 4 cloves garlic, minced; 28 oz crushed tomatoes (canned); 4 cups chicken broth; 2 cups small pasta (e.g., ditalini or orecchiette); 15 oz ricotta cheese; 2 cups shredded mozzarella cheese; 1 tsp dried oregano; 1/4 cup fresh basil, chopped; Salt and pepper to taste

Introduction

There’s something magical about the aroma of bubbling lasagna soup wafting through the kitchen, like a warm hug from an Italian grandmother. This hearty soup delivers all the comforting flavors of classic lasagna in a cozy, easy-to-make bowl. Perfect for chilly evenings, each spoonful is rich with cheese, savory meat, and fresh herbs.

The image shows a white bowl filled with a layered dish that looks like baked pasta or lasagna. The bottom layer is a rich, chunky tomato sauce with ground meat, giving a reddish-brown base. On top of the sauce, there is a smooth, melted cheese layer that is creamy white, slightly browned on the edges. Small, fresh green herb pieces are sprinkled over the cheese, adding a touch of color. The bowl sits on a white marbled surface with some blurred background elements, and a woman's hand is reaching towards it on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb lean ground beef

1 lb Italian sausage (sweet or spicy)

1 medium onion, diced

4 cloves garlic, minced

28 oz crushed tomatoes (canned)

4 cups chicken broth

2 cups small pasta (e.g., ditalini or orecchiette)

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 tsp dried oregano

1/4 cup fresh basil, chopped

Salt and pepper to taste

Instructions

Step 1: In a large pot over medium heat, sauté the diced onion in olive oil until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Step 2: Stir in the ground beef and Italian sausage. Cook until browned, breaking up the meat as it cooks for even texture.

Step 3: Add the crushed tomatoes, chicken broth, dried oregano, and fresh basil to the pot. Bring the mixture to a simmer.

Step 4: Once simmering, add the small pasta. Cook according to the pasta package instructions until al dente, usually around 8-10 minutes.

Step 5: Reduce the heat to low and gently stir in the ricotta cheese until well combined. Serve the soup topped with shredded mozzarella cheese while still warm.

Tips & Variations

For a vegetarian version, substitute the meat with chopped mushrooms and add extra vegetables like zucchini or bell peppers.

Use spicy Italian sausage to add a kick or sweet sausage for a milder flavor.

Freshly grated Parmesan can be sprinkled on top for added depth.

If you prefer a thicker soup, let it simmer a little longer to reduce the broth before adding the ricotta.

FAQs

Can I use other types of pasta for this soup?

Yes, small pasta shapes like ditalini, orzo, or small shells work best as they cook quickly and blend well with the soup. Avoid large shapes that might overpower the dish.

Is it possible to make this soup ahead of time?

Absolutely. You can prepare the soup up to the point of adding the ricotta and mozzarella, then refrigerate. When ready to serve, gently reheat and stir in the cheeses just before serving to maintain the creamy texture.