Beef and Mushroom Lasagna Soup Recipe

WATCH ME MAKE IT ON THE GRAM!

LASAGNA SOUP RECIPE INGREDIENTS:

The best part of this recipe is the ricotta cheese dollop you serve in the middle after plating. Trust me, do not mix it into the soup… it’s best on it’s own where you can grab a little here, a little there, and truly taste the three-cheese melody. Here’s everything you’ll need for this recipe:

• Italian Sausage
• Yellow Onion
• Mushrooms
• Garlic
• Dried Oregano and Thyme
• Canned Crushed Tomatoes
• Canned Tomato Sauce
• Chicken Bone Broth
• Broken Lasagna Noodles
• Salt + Pepper
• Ricotta Cheese
• Colby Jack Cheese
• Grated Parmesan
• Fresh Basil
• Red Pepper Flakes

I only had Colby Jack cheese on hand, so that’s what I used. However, you can use Mozzarella, Pepper Jack (for spicy fans), or any melty cheese your little heart desires.

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Beef and Mushroom Lasagna Soup Recipe

 

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Prep time

5 mins

Cook time

35 mins

Total time

40 mins

 

I recently made this Blue and Buffalo Lasagna Soup Recipe and everyone loved it. So obviously I had to make a classic version with ricotta!

Serves: 12

Ingredients

FOR THE SOUP:

• 1 lb. Italian Sausage
• 1 Large Yellow Onion, thinly sliced
• 8 oz. Baby Bella Mushrooms, sliced
• 4 Garlic Cloves, minced
• 2 tsp. Dried Oregano
• 1 tsp. Dried Thyme
• ½ tsp. Himalayan Salt
• ¼ tsp. Red Pepper Flakes
• 28 oz. Can of Crushed Tomatoes
• 15 oz. Can of Tomato Sauce
• 2 cups Chicken Bone Broth
• 16 oz. Lasagna Noodles, broken into pieces
• Fresh Basil, for serving

FOR THE RICOTTA DOLLOP:

• 8 oz. Whole Milk Ricotta Cheese
• ¼ cup Freshly Shredded Colby Jack
• ¼ cup Grated Parmesan
• 1 tsp. Minced Basil, optional

Instructions

1. Add sausage to a large skillet and sauté until browned, making sure to break apart into small chunks.
2. Add onion and continue to cook until softened, about 5 minutes. Once cooked through, remove from the skillet with a slotted spoon and set aside.
3. Add the mushrooms to the same skillet, using the sausage fat to saute. When caramelized, add the garlic and continue to cook until fragrant. About 1 minute.
4. Pour in the crushed tomatoes, tomato sauce, chicken stock, and dried herbs. Bring to a boil and reduce heat to a simmer for 10 - 15 minutes.
5. Meanwhile, break apart the lasagna noodles into bite sized pieces. Bring a large pot to a rolling boil, add a hefty dose of salt, and cook accordingly to packaged directions for al dente. Do not overcook, as they will finish cooking in the soup.
6. While the noodles cook, mix together the ricotta, Colby Jack cheese, and grated parmesan. Set aside in the refrigerator until you’re ready to serve.
7. Add the al dente noodles to the soup pot and turn off the heat. Serve immediately with the ricotta mixture, fresh basil, additional grated parmesan, and red pepper flakes. Dollop the ricotta mixture in the middle and enjoy!

3.5.3251

NOTES ON THIS RECIPE:

• Any kind of mushrooms work in this recipe, or if you want to leave them out… that’s okay, too! 
• I typically cook the noodles 1-minute less than what the box states for al dente. They continue cooking in the soup and leftovers taste better when the noodles still have a little bit of a bite. If you don’t have lasagna noodles on hand, substitute with whatever you enjoy most!
• The ricotta dollop is a MUST! it’s what makes this soup taste authentic and is a grand addition to this recipe. I feel that grated parmesan works best, as it blends smoothly.

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