Lasagna Soup Recipe:

Lasagna Soup Recipe:


  • 1 lb Ground Beef
  • 1 lb Italian Sausage (mild or spicy, as per preference)
  • 28 oz Can Crushed Tomatoes
  • 15 oz Can Tomato Sauce
  • 6 oz Can Tomato Paste
  • 6 oz Mafalda pasta (or lasagna noodles broken into small pieces)
  • 1/4 cup Fresh Basil, chopped
  • 1/4 cup Fresh Parsley, chopped
  • Salt and Pepper to taste
  • Olive oil for cooking
  • Garlic bread for serving
  • Ricotta, Parmesan, and Mozzarella cheese for garnish


  1. Preparation:
    • Heat a large pot or Dutch oven over medium heat. Add a splash of olive oil.
  2. Cooking the Meats:
    • Add ground beef and Italian sausage to the pot. Break the meats into smaller pieces while cooking. Cook until browned.
  3. Making the Sauce:
    • Once the meats are cooked, add the crushed tomatoes, tomato sauce, and tomato paste to the pot.
    • Stir the mixture well to combine.
    • Season with salt and pepper to taste.
    • Add in the fresh basil and parsley. Stir and let it simmer for about 15-20 minutes to allow the flavors to meld together.
  4. Cooking the Pasta:
    • In a separate pot, cook the mafalda pasta according to the package instructions. Cook it until al dente.
    • Drain the pasta and set it aside.
  5. Assembly:
    • Once the soup base has simmered and the flavors have melded, add the cooked pasta to the pot. Stir to combine.
  6. Serving:
    • Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of grated Parmesan and shredded mozzarella.
    • Serve with a side of garlic bread for dipping.

Additional Tips:

  • Soup Consistency: If the soup is too thick, you can add a little water or broth to reach your desired consistency.
  • Herbs: If you prefer more intense flavors, consider adding fresh or dried oregano and thyme to the sauce.
  • Garnish: Consider adding extra fresh basil and parsley on top of the soup just before serving for a fresh burst of flavor.

Here are some secrets to achieving the perfect perfect Lasagna Soup:

1. Layered Flavors:

  • Meat Browning: Ensure the beef and Italian sausage are properly browned, as this adds depth and richness to the soup’s flavor. Try caramelizing the meat for added taste.

2. Seasoning Mastery:

  • Balanced Seasoning: Taste and season the soup gradually. Season each layer thoughtfully—meat, sauce, and then the final soup—to balance the flavors.

3. Pasta Cooking:

  • Pasta Timing: Cook the mafalda pasta separately to maintain its texture and prevent it from becoming overly mushy in the soup. Ensure it’s al dente as it will continue to cook slightly in the soup.

4. Freshness Boost:

  • Herbs at the End: Add a sprinkle of freshly chopped basil and parsley at the end of cooking. This retains their fresh flavor and adds a burst of freshness to the dish.

5. Soup Consistency:

  • Pasta and Broth Ratio: Adjust the amount of pasta to broth ratio as per your preference. If you prefer more broth, consider reducing the amount of pasta slightly.

6. Cheese Melting Technique:

  • Melting Cheese: When serving, let the soup rest a minute or two to slightly cool before adding the cheese. This allows the cheese to melt and create that deliciously gooey layer.

7. Individualized Serving:

  • Cheese Options: Offer grated Parmesan and shredded mozzarella cheese on the side so diners can add their preferred amount to their bowls.

8. Accompaniments:

  • Garlic Bread Enhancement: For added flair, try brushing the garlic bread with a mix of garlic butter and a sprinkle of parsley before toasting.

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