Lasagna Soup

Inspired by the classic baked pasta dish, this hearty soup has layers and layers of flavor.


  • 1/2 pounds Italian sausage
  • 1/2 pounds lean ground beef
  • 1/4 onion, diced
  • 2-3 garlic cloves, minced
  • Salt and pepper to taste
  • 3 cups chicken broth
  • 1 cup Italian tomato sauce
  • 8 sheets uncooked lasagna noodles
  • 2 teaspoons red wine vinegar
  • 4 tablespoons ricotta
  • 3/4 cup mozzarella, shredded
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons olive oil
  • Basil for garnish


  1. In a large pot, heat some olive oil and brown the Italian sausage, ground beef, onion, and garlic. Season with salt and pepper.
  2. Stir in the chicken broth and tomato sauce.
  3. Break the lasagna noodles into bite-sized pieces. Add them to the pot and stir to prevent sticking. Cook on medium-low heat until the noodles are al dente. Add some red wine vinegar and taste for salt and pepper.
  4. Serve with a dollop of ricotta, sprinkle mozzarella and Parmesan, and fresh basil on top.