½ pound ground beef
½ pound sweet Italian sausage
1 yellow onion
3 cloves garlic
4 Tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried Basil
1 teaspoon sugar
1 teaspoon hot sauce, optional but recommended
½ teaspoon salt
¼ teaspoon Pepper
1 pinch red pepper flakes
5 cups chicken broth
14.5 oz. crushed tomatoes
14.5 oz. diced tomatoes, undrained
1 bay leaf
6 lasagna noodles
For Serving
½ cup Parmesan Cheese, freshly grated
1 cup Mozzarella Cheese, shredded from a block
8 oz. Ricotta Cheese
Fresh Parsley, roughly chopped
Instructions
Cook and crumble the ground beef and sausage in a 4 -quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.
Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot with it.
Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.
PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.
Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.
Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.
Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)
Notes
Beef broth can be used instead of chicken broth if preferred. (Or a combination of both)
This can be served with various types of pasta, I usually make about 6 ounces (just under ½ lb.). Bowtie pasta is a great choice!
To make the base creamier, add up to ½ cup cream to the soup when the crushed tomatoes are added.
If you prefer to cook the lasagna noodles right in the soup, add 1 cup additional broth and let it bubble gently for about 12 minutes. (I recommend cooking them separately for ideal texture.)
Slow Cooker Method:
Cook and crumble the ground beef and sausage over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
Transfer to the slow cooker along with remaining ingredients except for lasagna noodles and garnishes.
Cook on low for 7-8 hours or on high for 3-4.
Boil pasta noodles according to package instructions. Drain, cut into strips.
Transfer to serving bowls and spoon soup on top.
Garnish with mozzarella, Parmesan, Ricotta, and fresh parsley and serve.
Nutritional Information is an estimate and is per cup. This recipe makes approximately 12 cups.
Nutrition
Calories: 252kcal, Carbohydrates: 18g, Protein: 16g, Fat: 13g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 777mg, Potassium: 479mg, Fiber: 2g, Sugar: 4g, Vitamin A: 384IU, Vitamin C: 15mg, Calcium: 181mg, Iron: 2mg
