Description
Lasagna Soup is a comforting and hearty twist on the classic Italian lasagna, served in a warm, flavorful soup form. This recipe combines browned ground beef and Italian sausage with a rich marinara broth, broken lasagna noodles, and fresh spinach, topped with a luscious blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for a cozy meal, this soup is easy to make, versatile, and can be adapted for vegetarian and vegan diets.
Ingredients
Scale
Meat and Seasoning
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 2 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups fresh spinach leaves (optional)
Broth and Sauce
- 1 recipe homemade marinara sauce or 24 ounces marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Pasta
- 9 lasagna noodles, broken into pieces
Cheeses
- 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 until fully browned. Season with salt and freshly ground black pepper during cooking. Drain excess grease and remove the cooked meat from the pot.
- Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes, stirring occasionally until soft and translucent. Add minced garlic and cook for another 1-2 minutes to release its aroma.
- Add Sauces and Seasonings: Stir in tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and the broth. Mix well to combine. Return the browned meat back into the pot.
- Cook the Noodles: Bring the mixture 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. Add fresh spinach leaves during the last few minutes if using.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Mix until well blended.
- Serve: Ladle the hot soup into individual bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and enjoy.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make ahead: Complete the recipe to step 4 without adding noodles. Refrigerate soup. When ready to serve, bring to a boil, add noodles, cook until tender, and top with cheese.
- Freezing: Freeze soup without cheese in a freezer-safe container for 2-3 months. Thaw overnight in refrigerator and reheat slowly on stovetop. For best results, cook noodles fresh when reheating.
- Vegetarian option: Omit meat and add extra vegetables such as zucchini, mushrooms, and yellow squash during cooking.
- Vegan option: Omit meat and cheese; substitute cheese with homemade cashew ricotta and add extra vegetables.
- Any type of pasta can substitute the broken lasagna noodles.
- Slow cooker method: After browning meat and sautéing onions and garlic, combine all ingredients except noodles in slow cooker. Cook on low for 4-6 hours. Add noodles about 30 minutes before serving. Add spinach at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg
