One-Pot Lasagna Soup with Ground Beef and Italian Sausage

Lasagna soup has all the flavor of a pan of lasagna with none of the layering. You brown ground beef and Italian sausage, simmer it with tomatoes and bone broth, stir in broken lasagna noodles and top each bowl with a scoop of cheesy ricotta. One pot, about 45 minutes.

It's one of the 14 easy dinners in our booklet M5 Recipes Vol 7: Fall Family Dinners, and it's a great one for a cold night.

What do you need for lasagna soup?

Good ground beef, good sausage, real broth and a few pantry staples. Starting with good meat, tallow and spices makes cooking easy, and a real bone broth is what makes a quick soup taste like it simmered all afternoon.

One-Pot Lasagna Soup

Prep: 10 minutes
Cook: 35 minutes
Serves: 6 to 8

Ingredients

• 1 pound Five Marys dry-aged ground beef
• 1 pound mild or hot Italian pork sausage (or use 2 pounds ground beef)
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons dried Italian seasoning
• 1 (28-ounce) can crushed tomatoes
• 6 cups Five Marys Beef Bone Broth (3 pouches) or beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces lasagna noodles
• 1 cup ricotta
• 1 cup shredded mozzarella
• Grated Parmesan
• Fresh basil (optional)

Directions

1. In a big pot over medium-high heat, brown the beef and sausage, breaking it up, 8 to 10 minutes until no pink remains. Spoon off extra fat if there is a lot.
2. Add the onion and cook 5 minutes. Stir in the garlic, tomato paste and Italian seasoning for 1 minute.
3. Add the crushed tomatoes, broth, salt and pepper. Bring to a boil, then simmer 10 minutes.
4. Break the noodles into bite-size pieces and stir them in. Simmer 10 to 12 minutes, stirring often so they don't stick, until tender. Add a splash of water if it gets too thick.
5. Stir the ricotta with half the mozzarella and a handful of Parmesan. Ladle the soup into bowls and top each with a spoonful of the cheese, the rest of the mozzarella and some basil.

A few notes from our kitchen

Planning on leftovers? Cook the noodles in a separate pot and add them to each bowl. Otherwise they drink up the broth overnight.

Want more flavor? Stir a spoonful of our Miracle Mix Old World Italian in with the Italian seasoning.

No sausage in the freezer? Use 2 pounds of ground beef. It is still a great soup.

Where this recipe comes from

This recipe is from our booklet M5 Recipes Vol 7: Fall Family Dinners, 14 easy fall dinners built around the cuts in our Fall Family Dinners Box. Grab the booklet here or see all of our cookbooks.

Shop this recipe

• Dry-Aged Ground Beef
• Mild Italian Pork Sausage
• Five Marys Beef Bone Broth
• Miracle Mix Old World Italian and our salts and spice blends

Love an easy ground beef dinner? Here are five more of our weeknight favorites, and our Cowboy Chili is another one-pot dinner that feeds a crowd.

Quick answers

Can I make lasagna soup without sausage?

Yes. Use 2 pounds of ground beef instead of 1 pound beef and 1 pound sausage, and add a little extra Italian seasoning.

How do I keep the noodles from getting soggy?

The noodles keep soaking up broth as the soup sits. If you are planning on leftovers, cook the noodles separately and add them to each bowl.

Can I freeze lasagna soup?

Freeze the soup without the noodles. When you warm it back up, cook a fresh batch of noodles and stir them in.

What kind of noodles work best?

Regular dried lasagna noodles broken into bite-size pieces. Any short pasta works in a pinch.

Thank you for trusting us with your family's table!