Description
This hearty Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, easy-to-make soup. Ground beef and Italian sausage are browned and simmered with tomato paste, marinara sauce, herbs, and broken lasagna noodles in a savory broth. Fresh spinach adds a touch of green, while a creamy cheese blend of ricotta, mozzarella, and parmesan tops each serving, creating a rich, satisfying dish perfect for cozy dinners.
Ingredients
Scale
Meat and Aromatics
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
Sauce and Seasoning
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce store-bought marinara sauce)
- 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
Broth and Pasta
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles, broken into pieces
- 2 cups fresh spinach leaves (optional)
Cheese Topping
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- 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. Season with salt and freshly ground black pepper as you cook. Once browned, drain the grease and remove the meat from the pot to set aside.
- Sauté aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add sauces and spices: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil into the pot with the onions and garlic. Then pour in the broth. Return the browned meat to the pot and stir to combine.
- Cook the noodles: Bring the soup to a boil. Then add the broken lasagna noodles, reduce heat to medium-low, and simmer, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, add the fresh spinach during the last minutes of cooking to wilt.
- Prepare cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated parmesan. Stir together until well mixed and set aside.
- Serve: Ladle the hot soup into bowls. Dollop a generous scoop of the cheese mixture on top of each serving and garnish with fresh basil leaves. Serve immediately while warm.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead Instructions: Prepare the soup up to step 4, but do not add noodles. Refrigerate the soup. When ready to serve, bring it back to a boil, cook noodles, then proceed with cheese topping.
- Freezing Instructions: Freeze soup without the cheese in freezer-safe containers for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on stovetop. Consider cooking fresh noodles when reheating for best texture.
- Vegetarian Version: Omit ground beef and sausage. Add extra vegetables like zucchini, mushrooms, and yellow squash when cooking onions and garlic.
- Vegan Version: Omit meat and use vegetables as above. Substitute cheeses with homemade cashew ricotta or vegan cheese alternatives.
- Any pasta can substitute for broken lasagna noodles if preferred.
Keywords: lasagna soup, Italian soup, comfort food, lasagna recipe, one pot meal, easy dinner, pasta soup