Description
Lasagna Soup is a comforting and hearty dish that combines the rich flavors of classic lasagna into a warm, satisfying soup. Made with ground beef, Italian sausage, tomato marinara, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, this recipe is perfect for a cozy meal. Optional fresh spinach adds a nutritious touch while fresh basil elevates the flavor. This soup is easy to prepare on the stovetop and can be adapted to slow cooker, vegetarian, and vegan variations.
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 tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce jarred 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
- 7 cups low sodium chicken broth (or vegetable broth)
- 2 cups fresh spinach leaves (optional)
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 browned, seasoning with salt and freshly ground black pepper as you cook. Drain any excess grease and remove the meat from the pot.
- Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Combine and Simmer: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return the browned meat to the pot and bring the mixture to a boil.
- Add Pasta and Cook: Once boiling, add the broken lasagna noodles to the pot. Reduce heat to medium-low and cook, 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 freshly grated Parmesan cheese, stirring them together to create a creamy blend.
- Serve: Ladle the hot soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil leaves for added aroma and flavor.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead Instructions: Prepare the recipe up to step 4 without adding noodles. Refrigerate the soup and add noodles only when reheating before serving.
- Freezing Instructions: Freeze the soup without cheese in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. For best texture, cook fresh noodles when ready to serve if freezing.
- Vegetarian Version: Omit ground beef and sausage; add chopped vegetables like zucchini, mushrooms, and yellow squash in step 3.
- Vegan Version: Omit meat and use vegetables as above. Substitute cheese with homemade cashew ricotta or other vegan alternatives.
- Pasta Substitution: Any pasta type can be used in place of broken lasagna noodles.
- Slow Cooker Method: Brown meat and sauté onion and garlic as directed. Combine all ingredients (except noodles) in the slow cooker and cook on low for 4-6 hours. Add noodles 30 minutes before serving and cook until tender. Stir in spinach if using.
Nutrition
- Serving Size: 1.5 cups
- Calories: 521
- Sugar: 3g
- Sodium: 606mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg
