Description
This hearty Best Lasagna Soup combines all the classic flavors of traditional lasagna in a warm, comforting soup form. Featuring browned ground beef and Italian sausage, a rich tomato base enhanced with herbs and spices, tender broken lasagna noodles, fresh spinach, and a creamy blend of ricotta and mozzarella cheeses, this soup is a delicious, easy-to-make meal perfect for cozy dinners.
Ingredients
Meat and Oils
- ½ lb lean ground beef
- ½ lb Italian ground sausage
- 1 tsp olive oil
Vegetables and Aromatics
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
Liquids and Sauces
- 1 (24 oz) jar red pasta sauce or marinara
- 7 cups beef or chicken broth
Seasonings
- ¼ tsp red pepper flakes
- ¼ tsp salt (more to taste)
- ¼ tsp ground black pepper
- ¼ tsp garlic powder
- ½ tsp crushed dried oregano
- ½ tsp dried thyme
Pasta and Greens
- 9-10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
Cheeses
- ½ cup shredded Parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Prepare and Brown Meat: Break the lasagna noodles into fourths and set them aside. In a large Dutch oven or deep pot, brown the ground beef and Italian sausage together over medium-high heat, stirring often, for about 8 to 10 minutes until fully cooked. Drain or soak up the excess grease, then transfer the browned meat to a bowl and set aside.
- Sauté Aromatics and Tomato Paste: Add the chopped onions directly to the pot. Use olive oil if needed or cook in the remaining grease. Sauté the onions for about 5 minutes until softened. Add minced garlic and stir briefly. Then add the tomato paste and let it cook directly on the heated pot for one minute before mixing it in to enhance its flavor.
- Add Seasonings, Sauces, Broth, and Meat: Stir in the red pepper flakes, salt, black pepper, garlic powder, oregano, and thyme. Pour in the red pasta sauce or marinara and the beef or chicken broth. Return the browned meat to the pot. Bring the mixture to a low simmer.
- Cook the Lasagna Noodles: Add the broken lasagna noodles to the simmering pot. Cover and cook on a rough simmer for about 20 minutes or until the noodles are tender to your liking. Stir occasionally to prevent sticking. Add more broth if you prefer a soupier texture.
- Add Spinach and Cheese: Stir in the fresh baby spinach and cook until wilted. Add the shredded Parmesan cheese to the soup and stir to combine.
- Prepare Cheese Topping and Serve: In a small bowl, mix the fresh ricotta and shredded mozzarella cheeses. Serve the soup hot, dolloping each bowl with the ricotta-mozzarella cheese mixture. Enjoy immediately.
Notes
- Use lean ground beef to reduce excess grease; draining the meat after browning helps reduce fat content.
- Adjust salt and red pepper flakes according to your taste preference.
- For a vegetarian version, substitute meat with mushrooms or lentils and use vegetable broth.
- If soup is too thick, add additional broth or water to reach desired consistency.
- The broken lasagna noodles cook directly in the soup, absorbing flavor while thickening the broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
