Description
This hearty Lasagna Soup captures all the comforting flavors of traditional lasagna in a warm, cozy soup form. Combining browned ground beef and Italian sausage with savory marinara sauce, tender lasagna noodles, fresh spinach, and a creamy cheese blend, this recipe is perfect for a satisfying weeknight dinner that serves the whole family.
Ingredients
Meat
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables & Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach leaves (optional)
Liquids & Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Pasta & Cheese
- 9 lasagna noodles, broken into pieces (about 4ths)
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Fresh basil leaves, 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; set aside.
- Sauté onion and garlic: In the same large pot, heat olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until softened, stirring occasionally. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add tomato paste and marinara: Stir in the tomato paste, marinara sauce, red pepper flakes, dried oregano, dried basil, and fresh parsley. Mix well to combine the flavors.
- Add broth and meat: Pour in the chicken broth and return the browned meat back into the pot. Bring the mixture to a boil.
- Cook noodles and spinach: Once boiling, add the broken lasagna noodles to the pot. Reduce heat to medium-low and let simmer, stirring occasionally, until the noodles are tender (about 10-12 minutes). If using, stir in the fresh spinach leaves during the last few minutes of cooking to wilt.
- Prepare cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Stir gently until well blended and creamy.
- Serve: Ladle the hot soup into bowls and spoon a generous dollop of the cheese mixture on top. Garnish each serving with fresh basil leaves and enjoy immediately.
Notes
- You can substitute ground turkey or chicken for a lighter version of this soup.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- For a vegetarian version, omit the meat and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave; add a splash of broth or water if soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 55mg
