According to Megan, this is truly one of the best soups she has ever made. As she says, "This soup is basically deconstructed lasagna, like lasagna's messier sassier sister."
We couldn't have described this amazing soup any better.
Lasagna lovers (and who isn't!?), give it a try!
Megan Sheley's Lasagna Soup
- 1/2 lb ground beef
- 1/2 lb ground spicy Italian sausage
- 1/2 Lg white onion, chopped
- 3 garlic cloves
- 2 14oz cans of fire roasted diced tomatoes
- 1 jar of spaghetti sauce (I used Raos 24oz)
- 4 cups veggie broth
- 2 tbsp tomato paste
- 2 tbsp Calabrian chilis (I used the Trader Joes one)
- 1/4c heavy cream
- 1 tsp dried oregano
- 1 tsp dried parsley
3 cups pasta (I used Mafalda)
- Add salt and pepper to your liking
3/4 cup ricotta
1/2 cup shredded mozzarella
1/4 cup grated parm
- Basil for garnish
In a large soup pot, heat olive oil over medium heat. Add your meat and saute until fully cooked through, remove from pan.
Add your 1 chopped white onion and sauté for 5-6 minutes, add in your garlic and saute for another 2 mins. Add diced tomatoes, jarred tomato sauce, veggie broth, tomato paste, Calabrian chilis, cream, oregano, and parsley, stir well to combine.
Add your meat back in. Bring soup to a light boil and add in your pasta, cover and cook through until pasta is al dente (about 15 mins).
While your pasta is cooking in the soup, mix the ricotta, mozz and Parm into a bowl and set aside. Test your pasta for doneness (should be Al dente).
Serve in a bowl with a scoop of your cheese mixture and garnish with basil. ENJOY!
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