lasagna soup

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Hearty and comforting lasagna soup with spicy sausage, tender noodles, rich cheese, and classic Italian flavors all in one bowl.

Prep : 10 Total : 25 minutes

1 pound hot Italian sausage casings removed
1 pound ground beef
2 small onions chopped into 0.5 inch pieces, about 2 cups
4 cloves garlic minced
2 tablespoons Italian seasoning
0.75 teaspoons crushed red pepper flakes adjust to taste
6 ounces tomato paste
29 ounces diced tomatoes with garlic two 14.5 oz cans, fire-roasted if available
8 cups chicken broth
1 teaspoon kosher salt
0.5 teaspoon black pepper freshly ground
7 ounces mafalda pasta or another curly pasta
8 ounces ricotta cheese about 1 cup
2 ounces Parmesan cheese freshly grated, about 0.5 cup
2 ounces Mozzarella cheese freshly shredded, about 0.5 cup

In a large soup pot or Dutch oven, cook and crumble the hot sausage and ground beef over medium-high heat until browned.
Add the chopped onions and minced garlic to the meat. Sprinkle with Italian seasoning and crushed red pepper flakes. Cook until onions are softened.
Stir in the tomato paste, diced tomatoes with garlic, chicken broth, kosher salt, and freshly ground black pepper. Bring the soup to a simmer over high heat.
Once simmering, reduce the heat to medium-high and add the mafalda pasta. Cook, stirring occasionally, until the pasta is tender, about 8 to 10 minutes.
While the pasta cooks, combine ricotta, Parmesan, and Mozzarella cheeses in a small bowl.
Remove the soup from heat once the noodles are tender but still slightly chewy. Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.

This soup is perfect for chilly days and combines all the flavors of classic lasagna in an easy to make, comforting bowl.