Lasagna Soup
A hearty one-pot soup that brings together beef, Italian sausage, tomato, tender lasagna noodles, spinach, and a creamy three-cheese topping.
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Servings: 7
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 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped (or 2 tsp dried)
- 1/2 tsp dried oregano
- 1 tsp 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
- Place a large pot over medium-high heat. Add the ground beef and Italian sausage and cook until browned, seasoning with salt and pepper while they cook. Drain away the grease, then transfer the cooked meat out of the pot.
- Add the olive oil to a large pot and warm it over medium heat. Add the diced onion and sauté for about 5 minutes, stirring from time to time. Stir in the minced garlic and continue cooking for another minute or two.
- Mix in the tomato paste, marinara sauce, spices, and broth. Add the cooked meat back to the pot.
- Bring the soup to a boil. Break the lasagna noodles into fourths and add them to the pot. Lower the heat to medium-low and cook, stirring occasionally, until the noodles are tender. Stir in the spinach, if using.
- In a small bowl, combine the mozzarella, Parmesan, and ricotta cheeses.
- Spoon the hot soup into serving bowls. Top each portion with a scoop of the cheese mixture and finish with fresh basil.