Description
This comforting Lasagna Soup brings all the classic flavors of traditional lasagna into a hearty, easy-to-make soup. Featuring browned ground beef and Italian sausage, rich marinara broth, tender broken lasagna noodles, and a creamy blend of cheeses, it’s perfect for a cozy family meal that comes together in under an hour.
Ingredients
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)
Sauces and Spices
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 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 (approximately 4ths)
Cheeses
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
For Serving
- Fresh basil, for garnish
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 you go. Once cooked, drain excess grease and remove the 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. Then add the 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. Mix well to combine all the flavors.
- Add broth and meat: Pour in the 7 cups of low sodium chicken broth and return the browned meat to the pot. Stir to combine everything evenly.
- Cook noodles and spinach: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes. If using, add the fresh spinach leaves during the last few minutes of cooking to wilt them into the soup.
- Prepare cheese mixture: In a small bowl, combine the ricotta, shredded mozzarella, and grated Parmesan cheese, mixing well to create a creamy cheese blend.
- Serve: Ladle the hot lasagna soup into bowls and dollop a scoop of the cheese mixture on top of each serving. Garnish with fresh basil leaves and serve immediately.
Notes
- For a vegetarian version, substitute the meat with mushrooms or plant-based protein and use vegetable broth.
- If you prefer a spicier soup, increase the amount of red pepper flakes.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid overcooking the noodles.
- You can prepare the cheese mixture ahead of time and keep it refrigerated until ready to serve.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
