Description
Lasagna Soup is a hearty and comforting Italian-inspired dish that combines the rich flavors of traditional lasagna into a warm, savory soup. Featuring a savory blend of Italian sausage and lean ground beef simmered with tomatoes, herbs, and pasta, this recipe is topped with a creamy ricotta and mozzarella cheese mixture, delivering all the satisfaction of classic lasagna in a cozy bowl.
Ingredients
Scale
Meat and Aromatics
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 heaping Tablespoon)
- 1/2 lb sweet Italian sausage
- 1/2 lb 90% lean ground beef
Soup Base
- 5 1/2 cups low sodium chicken broth
- 14.5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt plus additional to taste
- 3/4 teaspoon ground black pepper plus additional to taste
- 1/4 teaspoon crushed red pepper (optional)
Pasta and Vegetables
- 2 1/2 cups / 5 oz dry Mafalda noodles
- 2 cups chopped fresh spinach
Cheese Mixture
- 1 cup shredded mozzarella cheese
- 8 oz whole milk ricotta cheese
- 1/3 cup grated parmesan (or parmesan romano) cheese
- 2 oz cream cheese, softened (optional)
- 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)
Instructions
- Heat olive oil and sauté aromatics: In a large pot or Dutch oven over medium-high heat, heat the olive oil. Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for about 30 seconds until fragrant.
- Brown the meats: Add the sweet Italian sausage and lean ground beef to the pot, breaking them up with a spoon or spatula as they cook. Continue until all the meat is browned evenly. There is no need to drain the grease.
- Add the soup base ingredients: Pour in the chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in granulated sugar, Italian seasoning, dried basil, salt, ground black pepper, and crushed red pepper if using. Mix everything thoroughly.
- Cook the pasta in the soup: Bring the mixture to a boil while stirring occasionally to prevent sticking. Add the dry Mafalda noodles and cook uncovered for about 10 minutes or until the noodles are tender but not mushy.
- Simmer the soup: Reduce heat to low and let the soup simmer for 15 minutes. This allows the flavors to meld and the pasta to absorb the sauce better. Use this time to prepare the cheese topping.
- Add spinach and finish cooking: Stir in the chopped fresh spinach and cook until wilted, about 1 to 2 minutes.
- Prepare the cheese topping and serve: In a bowl, combine shredded mozzarella, ricotta, parmesan, cream cheese (if using), and chopped parsley, mixing until smooth. Serve the soup hot, topped with a generous dollop of the cheese mixture and additional parsley garnish if desired.
Notes
- This lasagna soup offers the comforting, layered flavors of traditional lasagna in a quick and easy bowl perfect for any season.
- The recipe includes an optional step with cream cheese in the cheese mixture for added creaminess.
- Adjust the crushed red pepper to your preferred spice level or omit for a milder flavor.
- Use low sodium chicken broth to better control the saltiness of the soup.
- This recipe can be customized with gluten-free pasta for those with dietary restrictions.
- Leftovers reheat well and flavors tend to deepen after resting.
- For a vegetarian version, substitute the meats with plant-based alternatives and vegetable broth.
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 10 g
- Sodium: 1402 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 103 mg
