Description
A comforting and hearty lasagna soup that combines all the classic flavors of traditional lasagna in a warm, easy-to-make bowl. Ground beef and Italian sausage are simmered with marinara sauce, herbs, and broken lasagna noodles in a savory broth, then topped with a creamy blend of ricotta, mozzarella, and Parmesan cheese. Perfect for a cozy meal any time of the year.
Ingredients
Scale
Meat and Protein
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach leaves (optional)
Liquids and Sauces
- 1 tablespoon olive oil
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Herbs and Seasonings
- Salt and freshly ground black pepper, to taste
- 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
Other Ingredients
- 2 tablespoons tomato paste
- 9 lasagna noodles, broken into pieces
- 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 pepper while cooking. Drain the excess grease and remove the cooked meat from the pot.
- Sauté Aromatics: In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Sauce and Broth: Stir in the tomato paste, marinara sauce, dried herbs (oregano, basil, parsley), red pepper flakes, and chicken broth. Return the browned meat to the pot and bring the soup to a boil.
- Cook Noodles: Add the broken lasagna noodles to the boiling soup. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes. Add the spinach leaves during the last few minutes if using.
- Prepare Cheese Topping: In a small bowl, mix together the ricotta (or cottage cheese), shredded mozzarella, and grated Parmesan cheese.
- Serve: Ladle the hot soup into bowls and add a dollop of the cheese mixture on top. Garnish with fresh basil leaves and serve immediately.
Notes
- Store the lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead: Prepare the recipe up to step 4 without adding noodles. Refrigerate the soup and cook noodles fresh when ready to serve.
- Freezing: Freeze the soup without the cheese in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. For best results, cook noodles fresh when reheating.
- Vegetarian Option: Omit sausage and beef; add extra vegetables like zucchini, mushrooms, and yellow squash at the sauté step.
- Vegan Option: Omit meat and cheese; substitute cheese with homemade cashew ricotta and add more vegetables.
- Pasta Alternatives: Any type of pasta can be used in place of broken lasagna noodles.
- Slow Cooker Variation: After browning meat and sautéing aromatics, combine all ingredients except noodles in a slow cooker. Cook on low for 4-6 hours. Add noodles 30 minutes before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 55mg
