Lasagna Soup

6 servings


30 min

active time

40 min

total time


For the Soup:

1-2 tablespoons butter

1-2 teaspoons chicken bouillon (to taste)

1/2 yellow onion, diced (about a cup)

6-8 cloves minced garlic

1/2 lb mild Italian sausage

1/2 lb lean ground beef

2 tbsp tomato paste

Salt and pepper to taste

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon Italian seasoning

1/2 t red pepper (to taste)

24 oz marinara

1/2 cup heavy cream

4-6 cups beef stock

1/2 - 1 LB bow tie noodles

For the Ricotta mixture:

1 cup parm

1 cup ricotta

1 cup mozzarella

1/4 cup fresh parsley

Salt and pepper to taste


1. Add your butter to a pan on medium high heat and allow it to melt, add in your onions and cook until fragrant and partially translucent (2-3 min)

2. Add in your minced garlic and cook until fragrant (watch it because it burns quick).

3. Add in your meats and breakdown to desired level of crumble and allow to cook through. Mix to throughly combine onions and garlic into meat.

4. If needed/wanted: drain meat to remove grease. Then add broth of choice, for this we are using beef.

5. Add in marinara/pasta sauce. Mix to combine thoroughly.

6. While the soup is simmering, add your noodles of choice to a separate pot of boiling water. (You could cook them in the soup but you will need to possibly add more broth then).

Tip: add some chicken bouillon to your pasta water to season your noodles

7. Once cooked al dente and drained, add your noodles to the soup and mix.

8. Now add your heavy cream and allow to simmer for a few more minutes.

9. While simmering, mix together all the ingredients for your ricotta mixture. This will be to go on top of your soup but you could always stir it in as well.



  1. if you need more liquid you can always reserve a little pasta water and mix that in as well

  2. Goes great with stuffed breadsticks!

6 servings


30 min

active time

40 min

total time
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