This may sound absolutely crazy to you (don’t worry, it does to me too), but tomorrow it is going to feel like -40 degrees in Wisconsin…. Yes, that “-” was not a typo, negative 40 degrees.
You may be wondering to yourself, Kirk, why do you still live there? There are many long winters where I wonder the same thing. Then spring, summer, and fall come around (helping me not remember about the crazy winters), and I forget all about the cold.
One thing I do love about the cold winters is the chance to cozy up during soup season! Maybe I’m wrong, but I don’t see myself throwing some soup on the burner in 100 degree Texas heat, lol!
Now, because we are making soup so often throughout the year, it gives us the opportunity to mix it up, trying new ideas and variations. One that has always intrigued me is lasagna soup. Here is my take on the recipe. Hope you love it!
As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner time hero:
- Ground Meat – Do you need both? No. Is it better if you have the sausage and the beef, absolutely!
- Garlic – For the love of Pete, please take the extra 2 minutes to freshly mince your garlic. I understand the jar is so much easier, but fresh tastes so much better!
- Pasta – Be careful not to overcook the pasta. It is meant to be al dente when you eat it; if it’s falling apart, it will still taste good, but not quite as good!
See below for full measurements and cooking instructions!
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
Equipment
- Soup pot or Dutch oven
Ingredients
- ½ lb ground beef
- ½ lb ground sausage
- Salt and pepper to taste
- 1 Tbsp. olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 Tbsp. tomato paste
- 25 oz. tomato sauce
- 7 cups chicken broth
- ¼ tsp. red pepper flakes
- 2 tsp. dried parsley
- ½ tsp. oregano
- 1 tsp. basil
- ¾ tsp. Chipotle chili powder
- 2 tsp. paprika
- 1 tsp garlic powder
- 9 lasagna noodles uncooked
- 1 cup ricotta
- 1 cup mozzarella shredded
- ½ cup Parmesan grated
Instructions
- In a soup pot or Dutch oven, add the ground beef and sausage, season with salt and pepper, cook through, and remove.
- Add the olive oil and onion, cooking for 4 mins.
- Add the garlic and cook for 1 more minute.
- Next in goes the tomato paste, tomato sauce, chicken broth, the cooked meat, and all the spices (pepper flakes, parsley, oregano, basil, chili powder, paprika, garlic powder).
- Stir well, cover, and bring to a boil.
- Break each lasagna noodle into 4-5 pieces, add to the soup, and cook until 1 minute before al dente.
- While that cooks, mix the 3 cheeses together. When the noodles are done, add them to a bowl, top with the cheese mixture, and try not to eat the whole pot as we did!!
- Enjoy!
