Author: Susanne at dishwithme.com
Most of us love lasagna, right, but lasagna soup? Yep, it’s a thing. And, I believe, even the kids are going to love it. This Simple Lasagna Soup Recipe tastes like lasagna, but without all the fuss. There is no mixing things in separate bowls and no layering and baking. It couldn’t be much simpler. Your soup bowl will be loaded with all the goods with very little effort.
You know, I recently read something on a local community page for my area. The person writing this particular comment was talking about how dirty and disgusting one of the local big chain fast food restaurants is. They went on to write about how poorly this reflects upon our community and how important fast food restaurants are for feeding people. No and no. A filthy restaurant does NOT reflect poorly on the community, it reflects poorly on the management of that particular restaurant. Period. And, no, fast food restaurants are absolutely NOT necessary to feed families. Convenient, yes, necessary, no.
I know, I know, people are busy. I’ve done it all, too. Raising kids, baseball practice and games, running them here and there, homework, never ending laundry, house work…all while working, so I understand. BUT, this soup can be thrown together in the same amount of time, or less, than it takes to go get fast food. The rest is just letting it cook. And, I am willing to bet that this dish doesn’t cost any more, and more likely less, than a fast food meal for 4 and it is healthier and you will likely have left over for lunches or snacks. I remember a day when fast food was an occasional treat, not a life style.
HELPFUL HINTS FOR SIMPLE LASAGNA SOUP RECIPE
You are definitely welcome to make a batch of spaghetti sauce to use in this recipe, but using store bought jars of premade spaghetti sauce and pizza sauce is one thing that makes this recipe so quick and simple, which makes it a great idea for a weeknight dinner.
If you’re in a hurry and don’t want to let the soup simmer in a slow cooker for hours, cook it on the stovetop and it can be ready in about 45 minutes. I prefer the slow cooker route. If you decide to cook this soup on the stove top, bring the soup to a boil and then immediately lower the heat to low and cook for about half an hour.
Investing in a good quality slow cooker that is programmable is life changing.
- Lasagna noodles
- Ground beef
- Italian sausage
- Yellow onion
- Fresh garlic
- Herbs de Provence
- Dried basil
- Dried oregano
- Cavender’s Greek seasoning
- Kosher salt
- Freshly ground black pepper
- Tomato paste
- Jarred spaghetti sauce
- Jarred pizza sauce
- Beef broth
- Ricotta cheese
- Shredded Mozzarella cheese
- Freshly grated parmesan cheese
- Fresh basil, if desired
LINKS TO RECIPES THAT MY PAIR WITH THIS ONE
CHEESECAKE WITH RASPBERRY SAUCE DRIZZLE is ALWAYS a good idea for dessert!
LINKS TO PRODUCTS/EQUIPMENT USED
** This post contains affiliate links. That means if you click on a link and make a purchase we may receive a small commission at absolutely no cost to you. Thank you.**
I know this is probably going to sound dorky, but I truly believe this slow cooker with a browning feature has magical properties. I don’t think I have ever cooked anything in it that didn’t turn out amazing!
If you opt to cook this recipe on the stovetop, you’ll need a large soup pot.
- slow cooker if using
- Large soup pot if cooking on the stove
- 10 pieces Lasagna noodles ,my box of Barilla has 20 pieces, so 1 box will make 2 batches!
- 3 Tablespoons EVOO
- 1-1.5 pounds Ground beef
- 19 ounces Mild Italian sausage links ,casings removed
- 1 medium Yellow onion ,diced
- 3 cloves Fresh garlic ,grated
- 1 Tablespoon Dried Herbs de Provence
- 1 teaspoon Dried oregano
- 1 Tablespoon Dried basil
- 1 teaspoon Cavender's Greek seasoning blend
- 1 teaspoon Kosher salt ,or to taste
- 25 grinds Freshly ground black pepper ,or to taste
- 6 ounce can Tomato paste ,I use a tube of tomato paste, less waste this way.
- 24 ounces Jarred spaghetti sauce ,whatever your favorite is
- 14 ounces Jarred pizza sauce
- 2 cups Water
- 2 cups Beef broth
- 15 ounces Ricotta cheese ,plus more for topping
- 1-2 cups Mozzarella cheese or mozzarella/provolone blend ,shredded, plus more for topping
- 3/4 cup Freshly grated Parmesan cheese ,plus more for topping
- Fresh basil ,if desired for topping
- In a large pot, bring water to a boil. Break lasagna noodles into small bite sized pieces. Cook per package instructions. Rinse in cold water and set aside.
- In a large pot on medium-high heat add the EVOO to the pan and cook the ground beef, Italian sausage and onion until lightly browned.
- While the beef, sausage and onions are cooking add all of the spices, including Kosher salt and freshly ground black pepper. During the last minute of cooking, turn the heat down to medium and add the tomato paste and the freshly grated garlic. Cook for 1 minute ONLY, stirring constantly!
- Transfer the meat, onion, spice mixture from the pot to a slow cooker.
- **See below for time and temperature if you decide to cook on the stovetop.
- Add the spaghetti sauce, pizza sauce, water and broth and cook in the slow cooker on low for 2 hours, stirring occasionally.
- After cooking in the slow cooker for 2 hours, add the ricotta cheese, mozzarella cheese and parmesan cheese, stir well. Add the pre-cooked lasagna noodles and continue to cook for an additional hour.
- To serve, spoon into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, fresh basil, and even meatballs, if desired.