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One Pot Lasagna Soup

A delicious full of the flavors and ingredients that you love in a classic baked lasagna. Perfect for Fall & Winter, will surely warm you up.
Course: Soup
Cuisine: American, Italian
Author: Catherine's Plates

Equipment

  • Dutch oven or soup pot
  • cutting board

Ingredients

  • 1 lb mild Italian ground sausage
  • 1 lb ground beef
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 2 tsp minced garlic
  • 2 (14oz) cans diced tomatoes with juice
  • 1 (10oz) can tomato soup
  • 1 TBS white granulated sugar
  • 1 TBS butter
  • 32 oz beef broth
  • 1 TBS Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 16 oz uncooked dry farfalle pasta or other small pasta
  • 1/2 cup cottage or ricotta cheese
  • 1/2 cup mozzarella cheese
  • fresh or dried parsley, garnish

Instructions

  • In a large Dutch oven or soup pot place in Italian sausage, ground beef, bell peppers, and onions. Cook over medium high heat until meat is browned and the peppers & onions are softened. Stir in garlic and cook an additional one minute. Drain any excess grease out of pot.
  • Stir in canned diced tomatoes, tomato soup, broth, Italian seasoning, garlic powder, onion powder, Italian seasoning, salt & pepper. Bring to a boil.
  • Stir in uncooked pasta. Place lid on pot and allow to simmer over medium heat for 15-18 minutes until pasta is cooked through and tender.
    During cooking process, remove lid a few times and stir soup. You can add additional broth if needed at this step.
  • Ladle soup into bowls. Stir in a few TBS of cottage cheese. Sprinkle with mozzarella cheese. Garnish with parsley. Stir together and enjoy.