Description
This comforting Lasagna Soup recipe brings all the classic flavors of traditional lasagna in a hearty and easy-to-make soup form. Featuring browned ground beef and Italian sausage simmered in a rich marinara broth with broken lasagna noodles, spinach, and a blend of three cheeses, this soup is perfect for a family meal. It can be customized to vegetarian or vegan versions and is excellent for make-ahead meals or freezing.
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
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 2 cups fresh spinach leaves (optional)
- Fresh basil, for serving
Tomato and Broth
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth or vegetable broth
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
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 freshly ground black pepper during cooking. Once browned, drain 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 the chopped yellow onion and sauté for about 5 minutes, stirring occasionally until softened. Then add minced garlic and cook for another 1-2 minutes until fragrant.
- Add tomato and broth ingredients: Stir in the tomato paste, marinara sauce, red pepper flakes, dried oregano, dried basil, and chicken broth. Return the browned meat to the pot and mix well to combine.
- Cook noodles and spinach: Bring the soup to a boil, then add the broken lasagna noodles. 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 towards the last few minutes of cooking until wilted.
- Prepare cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Stir together until evenly mixed.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and serve immediately.
Notes
- Store lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead: Prepare the soup up to step 4 but do not add the noodles. Refrigerate the soup separately. When ready to serve, bring the soup to a boil and cook the noodles at that time. Then add cheese topping.
- Freezing: Freeze the soup without cheeses in an airtight container for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Consider cooking fresh noodles upon reheating for best texture.
- Vegetarian Version: Omit ground beef and sausage. Increase chopped vegetables such as zucchini, mushrooms, and yellow squash in step 3.
- Vegan Version: Omit meat and cheese. Use extra vegetables as above and substitute cheese with homemade cashew ricotta or vegan cheese alternatives.
- You can substitute any pasta for the broken lasagna noodles if preferred.
Keywords: lasagna soup, Italian soup, ground beef soup, Italian sausage, comfort food soup, easy soup recipes, one-pot soup, cheesy soup