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Lasagna Soup
Melissa Hart

Lasagna Soup

Lasagna soup delivers tomato, sausage, beef and wide noodles without asking you to stack a casserole. Break the noodles into generous pieces and cook them only at the end. Ricotta goes into the bowl so it stays white and creamy instead of vanishing into the red broth.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 90-percent lean ground beef
  • 1 lb bulk mild Italian sausage
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 8 oz dry lasagna noodles broken into 2-inch pieces
  • 2 cups whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese

Method
 

  1. Brown the beef, sausage and onion in a skillet for 10 minutes, breaking the meat into small crumbles, until it reaches 160°F.
  2. Drain the fat, stir in the garlic for 30 seconds, and transfer the mixture to a 6-quart crockpot.
  3. Add the crushed tomatoes, tomato sauce, broth, oregano and salt and cook covered on low for 5 1/2 hours.
  4. Stir in the broken noodles and cook on high for 25 to 35 minutes until tender but not swollen.
  5. Place 1/4 cup ricotta in each bowl, ladle soup around it, and divide the mozzarella over the 8 servings.