Description
A hearty and comforting Lasagna Soup made with browned ground beef and Italian sausage simmered in a flavorful tomato-based broth with broken lasagna noodles, fresh spinach, and a trio of cheeses. Perfect for cold nights, this soup combines all the best parts of traditional lasagna into an easy-to-make, warming dish.
Ingredients
Scale
Meat
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables & Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 1/4 teaspoon red pepper flakes
Liquids & Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Herbs & Spices
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Pasta
- 9 lasagna noodles, broken into pieces
Cheese
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Greens & Garnish
- 2 cups fresh spinach leaves (optional)
- Fresh basil, for serving
Instructions
- Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and freshly ground black pepper as they cook. Once browned, drain the excess grease and remove the meat from the pot, setting it aside.
- Sauté Vegetables: In the same large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until softened. Then add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant.
- Add Sauces and Broth: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth and then return the cooked meat to the pot, mixing everything thoroughly.
- Cook Noodles and Simmer: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and simmer the soup, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, add the fresh spinach in the last few minutes to wilt it.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and freshly grated Parmesan cheese. Stir to blend the cheeses evenly.
- Serve: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves for added flavor and presentation. Serve immediately.
Notes
- Lasagna Soup combines ground beef, Italian sausage, fresh spinach, and a mix of ricotta, mozzarella, and Parmesan cheeses for a rich and satisfying meal.
- This recipe is perfect for chilly winter evenings when you want all the comforting flavors of lasagna without the hassle of layering and baking.
- Feel free to substitute vegetable broth for a lighter or vegetarian-friendly option (omit meat in that case).
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Fresh herbs such as basil and parsley enhance the vibrant flavors of the soup but dried herbs work well too.
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 606 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.4 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg
