Best Ever Lasagna Soup

Amanda Cooks & Styles

Quick and easy homemade Lasagna Soup made with ground sausage and beef, lasagna noodles, parmesan and ricotta cheeses in a flavor-packed tomato broth.

5 from 2 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings people

Ingredients

2 tablespoon Butter salted or unsalted
1 tablespoon Olive Oil
1 tbsp Balsamic Vinegar
½ cup Portobello Mushrooms chopped
1 Yellow Onion chopped
½ lb Ground Sausage
½ lb Ground Turkey or Beef lean
2 Garlic Cloves minced
1 15 oz Can Tomato Sauce
1 15 oz Can Diced Tomatoes
3 ½ cups Chicken Broth
6 Lasagna Sheets broken into pieces
½ cup Parmesan Cheese
½ cup Ricotta Cheese

Italian Seasoning Blend:

1 teaspoon Salt
½ teaspoon Oregano
1 ½ teaspoon Basil
¼ teaspoon Black Pepper
1 teaspoon Parsley
1 teaspoon Garlic Powder
2 teaspoon Brown Sugar

Instructions

In a large dutch oven or saucepan over medium-low heat, melt the butter and oil. Add mushrooms and onions. Drizzle balsamic vinegar over the veggies. Cook until soft.
Add ground sausage and ground turkey/beef. Cook until browned. Add minced garlic and cook until fragrant.
Stir in diced tomatoes, tomato sauce, chicken broth and Italian seasoning blend. Bring to a low simmer.
Add broken up lasagna noodles and cook until tender. Stir in parmesan cheese.
When done, serve lasagna soup with a dollop of ricotta cheese and freshly grated parmesan cheese. Enjoy!

Slow Cooker Instructions:

When you get to step 3, transfer to a slow cooker and finish for 3-4 hours on high. During the last 30 minutes add lasagna noodles.

Nutrition

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