Warm up your winter evenings with this comforting and hearty Lasagna Soup. A delightful twist on the classic lasagna, this soup combines the rich flavors of ground beef, Italian sausage, and an array of cheeses, melded together in a savory broth.
With the added goodness of spinach and the classic lasagna noodles, this dish is not just a soup but a complete meal in a bowl. Perfect for those who love lasagna but crave the warmth of a soup!
How to Prepare Lasagna Soup
- Browning the Meat: Begin by cooking the ground beef and Italian sausage in a large pot over medium-high heat. Season with salt and pepper. Once browned, drain the excess grease and set the meat aside.
- Building the Flavor Base: In the same pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Follow with minced garlic, cooking for an additional 1-2 minutes.
- Adding Sauce and Spices: Mix in the tomato paste, your preferred marinara sauce, red pepper flakes, parsley, oregano, and dried basil. Stir well.
- Combining Ingredients: Return the browned meat to the pot. Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Incorporating Noodles: Break lasagna noodles into quarters and add them to the pot. Reduce heat to medium-low. Let it simmer, stirring occasionally, until the noodles are tender. If you’re using spinach, add it now.
- Cheese Mixture: In a separate bowl, blend together the mozzarella, Parmesan, and ricotta cheeses.
- Serving: Once the soup is ready, ladle it into bowls. Top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil for an aromatic finish.
Lasagna Soup
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 marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley chopped (or 2 tsp dried)
- 1/2 teaspoon dried oregano leaves
- 1 teaspoons 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
Instructions
- Cooking the Meats: Heat a large pot over medium-high and cook the ground beef and sausage until they're browned. Season with salt and pepper during the cooking process. After cooking, drain any excess grease and set the meat aside.
- Preparing the Base: In the same pot, add olive oil and heat over medium. Add the chopped onion and cook until it turns soft, which should take about 5 minutes. Then, add the minced garlic and cook for a minute or two.
- Adding Sauce and Seasonings: Mix in the tomato paste and marinara sauce, followed by red pepper flakes, chopped parsley, dried oregano, and dried basil. Stir everything together thoroughly.
- Combining Meat and Broth: Put the cooked meat back into the pot. Add in the chicken or vegetable broth and bring the mixture to a boil.
- Adding Noodles and Spinach: Break the lasagna noodles into small pieces and add them to the boiling broth. Reduce the heat to a simmer and cook until the noodles are soft, stirring now and then. If you’re including spinach, add it at this stage.
- Making the Cheese Mixture: In a separate bowl, combine the mozzarella, Parmesan, and ricotta cheeses.
- Final Steps: Ladle the hot soup into individual bowls. Top each with a spoonful of the cheese mixture and garnish with fresh basil leaves.
Storing Lasagna Soup
For optimal freshness and flavor, store the lasagna soup and cheese mixture separately. The soup can be kept in an airtight container in the refrigerator for up to 3-4 days. The cheese mixture should also be refrigerated in a separate container. To reheat, gently warm the soup on the stove or in the microwave, and add the cheese mixture once it’s heated through. This soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as suggested.
