1-Pot Beef and Sausage Lasagna Soup Will Wow Your Family

There’s nothing like a steaming bowl of beef and sausage lasagna soup to warm you up on a chilly evening. I remember the first time I made this for my family – one bite and we were all hooked! It’s got all the rich, comforting flavors of classic lasagna, but in a fuss-free soup that comes together in one pot. The savory blend of beef, Italian sausage, and tomatoes creates this incredible depth of flavor, while the broken lasagna noodles give it that signature texture. Trust me, it’s the kind of meal that’ll have everyone asking for seconds. And the best part? It’s ready in under an hour – way faster than baking a traditional lasagna!

Why You’ll Love This Beef and Sausage Lasagna Soup

This soup is my go-to comfort food for so many reasons:

• Bold flavors: The combo of beef and sausage gives it this incredible depth that tastes like you spent hours cooking (but didn’t!)
• One-pot wonder: Everything cooks in the same pot – less cleanup means more time to enjoy it
• Weeknight easy: From fridge to table in under an hour – perfect for busy nights
• Crowd-pleaser: Kids and adults both go crazy for it (my picky nephew asks for seconds every time!)

Seriously, it’s like getting all the best parts of lasagna without all the layering work!

Ingredients for Beef and Sausage Lasagna Soup

Here’s everything you’ll need to make this cozy, flavor-packed soup:

The Meats (The Flavor Foundation)

• 1 lb ground beef (80/20 blend works great for richness)
• 1 lb Italian sausage (remove casings if they’re on – just squeeze it out like toothpaste!)

Aromatics & Veggies

• 1 medium onion, diced (about 1 cup – no need to be perfect here)
• 3 cloves garlic, minced (or 1 heaping tablespoon from the jar when I’m lazy)

Liquids & Tomatoes

• 1 (28 oz) can crushed tomatoes (my secret? The Cento brand has the best flavor)
• 4 cups beef broth (low-sodium so we can control the salt)
• 2 cups water (just from the tap is fine)

Spices & Seasonings

• 1 tsp dried basil (rub it between your fingers to wake up the oils)
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional, but gives a nice warmth)
• Salt and pepper to taste (wait until the end to season properly)

The Pasta & Cheese

• 8 lasagna noodles, broken into bite-sized pieces (about 2-inch chunks)
• 1 cup whole milk ricotta cheese (for that creamy spoonful at the end)
• 1/2 cup shredded mozzarella cheese (the melty stringy goodness we all love)

Ingredient Notes & Substitutions

No Italian sausage? Sweet or hot pork breakfast sausage works in a pinch. For gluten-free, use your favorite GF lasagna noodles (they’ll cook faster, so check at 8 minutes). The ricotta makes it creamy – don’t skip it! If you must substitute, cottage cheese blended smooth is okay. And if you’re feeling fancy, a splash of red wine with the tomatoes adds amazing depth.

How to Make Beef and Sausage Lasagna Soup

Okay, let’s get cooking! This soup comes together so easily, but I’ve got a few tricks to make sure it turns out perfect every time. Grab your biggest pot (I use my 6-quart Dutch oven) and let’s do this!

Step 1: Brown the Meat

First things first – we’re building flavor with our meats. Heat your pot over medium heat (not high – we don’t want to scorch anything!) and add the ground beef and sausage. Break it up with your wooden spoon as it cooks. You’ll know it’s ready when there’s no more pink – about 5-7 minutes. If there’s a lot of grease (especially with sausage), you can drain some off, but leave about a tablespoon – that’s flavor gold!

Step 2: Sauté Aromatics

Now toss in those diced onions and minced garlic right into the pot with the meat. Oh, that smell already has my stomach growling! Cook them together for about 5 minutes, stirring often, until the onions turn translucent. The garlic should be fragrant but not browned – if it starts getting too dark, lower the heat a smidge.

Step 3: Simmer the Soup

Here comes the magic! Pour in your crushed tomatoes, beef broth, water, and all those spices. Give it a good stir and bring it to a lively bubble. Then reduce the heat to low, cover it, and let it simmer for 20 minutes. This is when all those flavors really get to know each other. Resist the urge to peek too often – that lid stays on to keep all the goodness inside!

Step 4: Add Noodles & Finish

Now for the fun part – grab those lasagna noodles and break them right into the pot (no need to dirty another bowl!). Stir them in, cover, and cook for 10 minutes. Test a noodle – it should be tender but still have a little bite (al dente, as my Nonna would say). Finally, taste and season with salt and pepper. Ladle into bowls and top with dollops of ricotta and a sprinkle of mozzarella. The cheese will melt into creamy pockets of heaven!

Tips for the Best Beef and Sausage Lasagna Soup

After making this soup countless times (my family won’t let me stop!), I’ve picked up some foolproof tricks to make it absolutely perfect:

• Spice it up: Swap in hot Italian sausage if you love heat – that extra kick takes it to the next level!
• Rest for flavor: Let the soup sit 10 minutes after cooking – those flavors meld together beautifully.
• Noodle watch: Check noodles at 8 minutes – they keep cooking in the hot broth even off the heat.
• Cheese magic: Let everyone add their own ricotta topping – it stays creamier than stirring it in.

These little touches make all the difference between good soup and “can I have the recipe?” soup!

Serving Suggestions for Beef and Sausage Lasagna Soup

Now that you’ve made this incredible soup, let’s talk about how to serve it up right! I always say a great bowl of beef and sausage lasagna soup deserves equally amazing sides. My absolute must-have? Crusty garlic bread – perfect for dipping into that rich tomato broth. Just toast some baguette slices with garlic butter until golden – the crispy edges and soft center make every bite heavenly.

If you want something lighter on the side, a simple crisp green salad with lemon vinaigrette balances the soup’s richness perfectly. And don’t forget the garnishes! I keep little bowls of extra shredded mozzarella, fresh basil leaves, and red pepper flakes on the table – everyone can customize their bowl just how they like it. My brother always goes for extra cheese (of course), while I love tearing fresh basil over the top for that bright, herby pop.

Storing and Reheating

Now, I know this beef and sausage lasagna soup is so delicious you’ll probably want to eat it all at once (trust me, I’ve been there!). But if you do have leftovers, here’s how to keep them tasting just as amazing. First, let the soup cool just a bit – not all the way, but until it’s not steaming hot anymore. Then pour it into an airtight container – I’m obsessed with my glass ones with the locking lids – and pop it in the fridge. It’ll stay fresh for about 3 days… if it lasts that long in your house!

When you’re ready for round two (or three), reheating is super simple. My favorite way is on the stovetop over medium-low heat – just stir it occasionally until it’s bubbling gently. The noodles will have soaked up some broth, so I always add a splash of beef broth or water to loosen it back up to that perfect soup consistency. If you’re in a hurry, the microwave works too – just use 30-second bursts and stir between each one so the cheese melts evenly. Whatever you do, don’t boil it hard – that can make the noodles mushy. And always, ALWAYS give it a quick taste and adjust the seasoning before serving – sometimes it needs a pinch more salt after hanging out in the fridge!

Nutritional Information

Okay, let’s talk numbers! I know we’re all about flavor here, but it’s nice to know what’s in this delicious beef and sausage lasagna soup. Here’s the scoop per generous serving (about 1 1/2 cups):

• Calories: Around 450 (but who’s counting when it’s this good?)
• Protein: 28g – thanks to all that hearty meat and cheese
• Carbs: 30g (mostly from those satisfying lasagna noodles)
• Fiber: 4g (the tomatoes and onions do their part)
• Fat: 25g (hello, rich sausage and cheesy goodness!)
• Sodium: 1200mg (that’s why we use low-sodium broth)

Now, here’s my chef’s truth – these numbers can change depending on your exact ingredients. Used leaner beef? Added extra cheese? Different brand of sausage? The values will shift a bit. I always say focus on the quality of ingredients first – good food nourishes both body and soul!

Frequently Asked Questions

Can I use oven-ready lasagna noodles?
Absolutely! They’ll cook faster though – check at 8 minutes. You may need an extra 1/2 cup broth too since they absorb more liquid.

How do I make this gluten-free?
Swap regular lasagna noodles for your favorite GF variety – just watch the cook time! Also check your sausage labels for hidden gluten.

Can I freeze this soup?
I don’t recommend it – the noodles turn mushy when thawed. But the broth freezes great! Just cook fresh noodles when reheating.

What if I don’t have ricotta?
Cottage cheese works in a pinch – blend it smooth first. Or skip it and double the mozzarella for extra cheesiness!

Is there a vegetarian version?
Sure! Use plant-based “meat” crumbles and mushrooms instead of beef/sausage. Add a splash of soy sauce for umami depth.

Share Your Thoughts

Okay, my fellow soup lovers – I’ve spilled all my secrets for this beef and sausage lasagna soup, and now I want to hear from YOU! Did your family go crazy for it like mine does? Maybe you put your own spin on the recipe (I always love hearing creative twists!). Drop a comment below and tell me:

• What was your favorite part – that first cheesy bite or the amazing smells while it simmered?
• Did you make any fun substitutions that worked great?
• How many bowls did everyone go back for? (Be honest!)

Your feedback makes my day and helps other home cooks too! And if you snapped a pic of your masterpiece, I’d love to see it – nothing makes me happier than seeing all those cheesy, noodle-filled bowls out in the wild. Happy cooking, friends – now go enjoy that soup!

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