Name: Lasagna Soup Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1/2 pound lean ground beef; 1/2 pound ground Italian sausage; Salt and freshly ground black pepper, to taste; 1 yellow onion, chopped; 1 Tablespoon olive oil; 3 cloves garlic, minced; 2 Tablespoons tomato paste; 1 recipe homemade marinara sauce (or 24 ounce jar marinara sauce); 1/4 teaspoon red pepper flakes; 2 Tablespoons fresh parsley, chopped (or 2 tsp dried); 1/2 teaspoon dried oregano; 1 teaspoon dried basil; 7 cups low sodium chicken broth (or vegetable broth); 9 lasagna noodles, broken into pieces; 2 cups fresh spinach leaves (optional); 10 ounces ricotta cheese (or cottage cheese); 1 cup shredded mozzarella cheese; 1/2 cup freshly grated Parmesan cheese; Fresh basil, for serving

Description

This hearty lasagna soup has all the flavors of classic lasagna in a cozy, one-pot meal. Made with ground beef, sausage, noodles, marinara sauce, and a creamy cheese topping.

Ingredients

Scale

1/2 pound lean ground beef

1/2 pound ground Italian sausage

Salt and freshly ground black pepper, to taste

1 yellow onion, chopped

1 Tablespoon olive oil

3 cloves garlic, minced

2 Tablespoons tomato paste

1 recipe homemade marinara sauce (or 24 ounce jar marinara sauce)

1/4 teaspoon red pepper flakes

2 Tablespoons fresh parsley, chopped (or 2 tsp dried)

1/2 teaspoon dried oregano

1 teaspoon dried basil

7 cups low sodium chicken broth (or vegetable broth)

9 lasagna noodles, broken into pieces

2 cups fresh spinach leaves (optional)

10 ounces ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

1/2 cup freshly grated Parmesan cheese

Fresh basil, for serving

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Instructions

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.

2. In the same pot, heat olive oil over medium heat. Add onion and sauté for about 5 minutes. Add garlic and cook for 1–2 minutes more.

3. Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return meat to the pot.

4. Bring to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.

5. In a small bowl, combine ricotta, mozzarella, and Parmesan.

6. Ladle soup into bowls and top each serving with a scoop of the cheese mixture. Garnish with fresh basil.

Notes

Store lasagna soup covered in the refrigerator for 3–4 days.

Make ahead: Prepare the soup through adding the broth and meat, but don’t add noodles. Refrigerate. When ready, bring to a boil and cook noodles fresh before serving.

Freezing: Freeze without the cheese topping for up to 3 months. Thaw overnight and reheat on the stove.

Vegetarian version: Omit the meat and add extra vegetables such as zucchini, mushrooms, or squash.

Vegan version: Omit meat and use extra vegetables. Substitute cheese with vegan ricotta or cashew cheese.

Pasta substitutions: Any pasta can be used in place of lasagna noodles.

Slow cooker option: Brown meat and onion, then transfer to a slow cooker with remaining ingredients (except noodles and cheese). Cook on LOW 4–6 hours, adding noodles 30 minutes before serving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

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