Lasagna Soup
A cozy and comforting lasagna soup that brings all the classic flavors of lasagna into a hearty bowl of soup, topped with a creamy ricotta mixture.
Equipment
Ingredients
Soup
butter (room temperature)
14 g
onion (diced)
1 piece
celery (diced)
2 piece
bell pepper (diced)
1.5 piece
ground chicken (raw)
454 g
ground sausage (raw)
454 g
garlic (minced)
4 piece
tomato paste
15 g
marinara sauce
680 g
chicken broth
1900 ml
lasagna noodles (broken into pieces)
8 piece
heavy cream
240 ml
fresh parsley (chopped)
15 g
fresh basil (chopped)
8 g
Italian seasoning
6 g
dried basil
3 g
garlic powder
6 g
onion powder
6 g
salt
3 g
black pepper
2 g
Ricotta Topping
ricotta
425 g
mozzarella (shredded)
120 g
Parmesan (grated)
50 g
parsley (chopped)
8 g
basil (chopped)
10 g
salt
2 g
black pepper
1 g
Instructions
Melt butter
Melt the butter in a large pot over medium heat.
Cook vegetables
Add the onion, celery, and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly golden.
Brown meat
Add the ground chicken and sausage directly to the vegetables. Cook until completely browned, breaking it up as it cooks.
Drain excess grease
If there's a lot of grease, drain off the excess.
Add garlic and tomato paste
Add the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly.
Add liquids and seasonings
Pour in the marinara and broth. Add the Italian seasoning, dried basil, garlic powder, onion powder, salt, and pepper. Stir well.
Add noodles
Bring to a gentle boil, then add the broken lasagna noodles.
Simmer noodles
Reduce to a simmer and cook for 10–14 minutes, or until the noodles are tender.
Add cream
Turn the heat to low and slowly stir in the heavy cream. Don't let the soup come to a hard boil after adding the cream.
Add fresh herbs
Turn off the heat and stir in the fresh parsley and basil.
Prepare ricotta topping
Mix the ricotta, mozzarella, Parmesan, parsley, basil, salt, and pepper together.
Serve soup
Spoon the ricotta topping right onto each bowl of soup and finish with extra Parmesan and fresh basil.
Original recipe
Storage
Store ricotta topping separately. Soup thickens when refrigerated - add broth when reheating to desired consistency.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.