Description
Lasagna Soup is a hearty and comforting dish featuring ground beef, Italian sausage, fresh spinach, and a trio of cheeses simmered in a rich marinara broth with broken lasagna noodles. Perfect for cozy winter evenings, this soup combines all the beloved flavors of classic lasagna in a warm, easy-to-make bowl.
Ingredients
Scale
Meat and Vegetables
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves (optional)
Liquids and Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounces marinara sauce)
- 7 cups low sodium chicken broth (or vegetable broth)
Herbs and Spices
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Pasta and Cheese
- 9 lasagna noodles, broken into pieces (or broken into fourths as specified)
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Fresh basil, for serving
Instructions
- Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage together until browned. Season with salt and freshly ground black pepper as they cook. Drain any excess grease and remove the cooked meat from the pot, setting it aside.
- Sauté Aromatics: 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. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Add Sauces and Seasonings: Stir in the tomato paste and marinara sauce along with the red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth and mix everything well. Return the browned meat to the pot and stir to combine.
- Cook the Noodles: Bring the soup to a boil. Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, approximately 10-12 minutes. If using, add the spinach leaves in the last few minutes to wilt them.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir well to create a creamy cheese topping for the soup.
- Serve and Garnish: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves before serving for an aromatic and colorful finish.
Notes
- This Lasagna Soup combines ground beef, Italian sausage, spinach, and three different cheeses to capture the classic lasagna flavor in a comforting soup form.
- For a vegetarian variation, substitute the meats with mushrooms or other vegetables and use vegetable broth.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup and makes it easier to eat with a spoon.
- Fresh herbs like basil and parsley really enhance the flavor, but dried herbs work well if fresh are unavailable.
- Serve this soup with crusty bread or a side salad for a full meal.
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
