Lasagna soup feels like the kind of thing that shouldn’t work, but absolutely does. It has all the comfort of a baked lasagna: the rich tomato broth, melted cheese, noodles soaking up flavor, but without the ceremony of layering and baking. Just one pot, a big spoon, and the kind of dinner that makes a spring California evening feel a little cozier.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 jar marinara sauce
- 3 cups chicken stock
- 1/2 cup heavy cream
- 8 ounces lasagna noodles, broken into pieces
- 1/2 cup grated Parmesan cheese
- 8 ounces fresh mozzarella cheese, shredded
- 1/4 cup basil, chopped
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, about 7 minutes. Stir in garlic and saute for one minute. Add beef, sausage, salt, pepper, and red pepper flakes. Break up meat and cook until cooked through, about 7 minutes.
- Stir in marinara sauce. Add chicken broth and heavy cream and bring to a boil. Once the soup is boiling, add the lasagna noodles and cook until tender, 10 to 15 minutes. Remove from heat and stir in Parmesan and mozzarella cheeses, until melted. Garnish with basil and serve.