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Nana Ruth's Lasagna Soup
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Nana Ruth's Lasagna Soup

All the flavors of lasagna in a big cozy pot — ground beef, Italian sausage, broken noodles, and a creamy ricotta dollop melting into the broth. One pot, under an hour, feeds a crowd.
Course Main Course
Cuisine American
Keyword heritage recipes, lasagna soup, main dishes, pasta recipes, soups & stews
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 1/2 pound ground beef
  • 1/2 pound Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes 28 ounces
  • 6 cups beef or chicken broth
  • 2 teaspoons Italian seasoning
  • 8 lasagna noodles, broken into pieces
  • 1 cup ricotta cheese for topping
  • 1 cup mozzarella cheese, shredded for topping
  • salt and pepper to taste
  • fresh basil optional, for garnish

Instructions

  1. In a large pot, brown the ground beef and Italian sausage over medium-high heat, breaking it into crumbles. Drain any excess fat.
  2. Add the onion and cook for 3 to 4 minutes until softened. Add garlic and cook for 30 seconds.
  3. Pour in the crushed tomatoes and broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
  4. Break the lasagna noodles into the pot. Reduce heat and simmer for 12 to 15 minutes until the noodles are tender.
  5. Ladle into bowls. Top each bowl with a generous spoonful of ricotta and a sprinkle of mozzarella. Garnish with fresh basil if you have it.