Description
Lasagna Soup is a comforting and flavorful twist on traditional lasagna, combining ground beef, Italian sausage, marinara sauce, broken lasagna noodles, and a blend of cheeses in a hearty soup form. Perfect for a cozy family meal, it is easy to prepare on the stovetop and can be adapted for vegetarian or vegan diets.
Ingredients
Scale
Meat and Proteins
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 2 cups fresh spinach leaves (optional)
- fresh basil, for serving
Liquids and Sauces
- 1 tablespoon olive oil
- 1 recipe homemade marinara sauce or 24 ounces marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Seasonings
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Pasta and Cheese
- 9 lasagna noodles, broken into pieces (quartered recommended)
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cook 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 cooked, drain off excess grease and remove the meat from the pot, setting it aside.
- Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes, stirring occasionally until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Sauces and Spices: Stir in tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return the cooked ground meat to the pot and stir to combine.
- Cook Noodles: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, add fresh spinach during the last few minutes to wilt.
- Prepare Cheese Mixture: While the soup cooks, in a small bowl, combine ricotta cheese, shredded mozzarella, and freshly grated Parmesan cheese, stirring well to make a creamy topping.
- Serve: Ladle the hot soup into bowls and place a dollop of the cheese mixture on top. Garnish with fresh basil leaves for a fragrant finish.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead: Prepare the soup up to just before adding noodles. Refrigerate without noodles. When ready to serve, bring soup to a boil, add noodles, and cook until tender. Finish with cheese topping.
- Freezing: Freeze the soup without cheese in a freezer-safe container for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. For best texture, add fresh noodles when reheating.
- Vegetarian Version: Omit meat and add extra chopped vegetables like zucchini, mushrooms, and yellow squash in step 3.
- Vegan Version: Omit meat and cheese and use vegetables as above. Substitute cheese with homemade cashew ricotta.
- Pasta Substitution: Any pasta shape may be used instead of broken lasagna noodles.
- Slow Cooker Adaptation: After browning meat and sautéing aromatics, combine all in slow cooker with sauces and broth. Cook on LOW for 4-6 hours, then add noodles 30 minutes before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg
