Rich and Hearty Lasagna Soup

This is my all time favorite soup! 

My husband’s favorite food is lasagna, and I like lasagna, but I like this soup more. My husband isn’t a fan of the term “lasagna soup” so he calls it “Italian Chili,” but whatever you choose to call it, it’s amazing. Especially on a cold night with  a fresh loaf of bread, this soup will warm your soul and make you go back for seconds, possibly even thirds. 

Enter the enchanting world of lasagna, where layers of pasta, rich sauces, and indulgent cheeses converge to create a culinary tapestry that captivates both the eyes and the taste buds. This timeless Italian dish, with its origins dating back centuries, has evolved into a global comfort food phenomenon. Its allure lies not just in its deliciousness but in the meticulous layering that transforms simple ingredients into a symphony of flavors. This soup has all the decadence of traditional lasagna, but in soup form. It’s also easier to make than lasagna, and can be made in one pot. 

When I have time I will make this dish with homemade pasta, but it’s just as good with store bought noodles. And in total you can make this soup in about half an hour, but if you let it sit on the stove for an hour or two the flavors will develop and create layers of richness that you can’t find in most soups. 

This is always the first soup I make when “soup season” starts. As soon as that first leaf hits the ground (which is usually in September where I live) I take that as my sign to bust out the soup pot and start making soups. I don’t really like fall, mostly because it signals the end of summer, which is my favorite season. But I do love making soup, so I take the good with the bad and find joy in the kitchen. 

If you have homemade bone broth that makes this soup even better. But any beef broth will do. However, homemade bone broth is not just a culinary delight; it’s a nutritional powerhouse that offers a myriad of health benefits. Rich in collagen, amino acids, and essential minerals, this liquid gold promotes joint health, aids digestion, and supports radiant skin. The slow simmering process extracts nutrients and minerals from the bones, creating a broth that is not only deeply flavorful but also easily absorbed by the body. The gelatin in bone broth plays a crucial role in supporting gut health, helping to soothe and repair the digestive tract. Additionally, the amino acids present contribute to immune system function and overall well-being. As a versatile base for soups, stews, and sauces, homemade bone broth is a nourishing addition to any diet, providing a natural boost of nutrients that can contribute to a healthier and more vibrant lifestyle. Taking the time to add this one simple ingredient turns this meal from a regular soup, to a nutrient rich comfort food. 

What you’ll need…

• Ground beef
• Hot Italian sausage
• Parmesan cheese
• Bone broth or beef stock
• Heavy cream
• Whole milk
• Salted butter
• Garlic
• Yellow onion
• Fresh parsley
• Fresh basil
• Fresh oregano
• Fresh thyme
• Red pepper flakes
• Canned tomato sauce
• Tomato paste
• Salt and pepper
• 1 box of lasagna or campanelle noodles *if you decide to use lasagna noodles cook and strain them and let them cool, once they are cooled cut them into strips

Mise En Place…

• Dice the onion
• Mince the garlic
• Chop the fresh herbs (parsley, basil, oregano, thyme)
• Gather red pepper flakes, salt and pepper
• Boil your pasta *if you are using lasagna noodles cut them into strips before adding to the soup

Ingredients…

• 5 TBSP salted butter
• 1 lb ground beef
• 1 lb hot Italian sausage
• 1 cup fresh grated parmesan cheese
• 4 cups bone broth or beef stock
• 1 cup heavy cream
• 1/2 cup whole milk
• 6 cloves of garlic
• 1 yellow onion
• 4 TBSP fresh parsley
• 4 TBSP fresh basil
• 3 tsp fresh oregano (or dried)
• 2 tsp fresh thyme (or dried)
• 1/2 tsp red pepper flakes
• 16oz canned tomato sauce
• 2 TBSP tomato paste
• Salt and pepper to taste
• 1 box of lasagna or campanelle noodles *if you decide to use lasagna noodles cook and strain them and let them cool, once they are cooled cut them into strips

Preparation…

• In a large pot melt the butter completely, then add onions and garlic, sauté until onions are translucent and aromatic, about 3 minutes. Add ground beef and Italian sausage, using a spatula “chop” the meat while it cooks to make smaller pieces, creating a smoother texture to the soup. 
• Once the meat is mostly cooked add the fresh herbs, red pepper flakes and some salt.

Tip: Add a little bit of salt at each cooking stage; while browning the meat, while adding the other herbs, when you add the tomato sauce and once more before serving. Salt is a flavor carrier, so adding a little bit at each stage will create a nice depth of flavor that you won’t get if you only add salt at the final stage. 

• Grate 1 cup of parmesan cheese into the meat and stir until cheese is mixed in. 
• Add tomato paste and stir into the meat mixture, followed by the broth, tomato sauce and another small pinch of salt. 
• Cover and let cook on low for 20 minutes, or up to 2 hours. 
• Right before service, add another pinch of salt, pepper and finally stir in the noodles. *If you add the noodles before this step you run the risk of them getting mushy

Serve with bread and more parmesan cheese, enjoy!