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Lasagna Soup

Lasagna Soup combines the flavors of classic lasagna into a warm, comforting bowl, featuring ground beef, sausage, spinach, and an exquisite blend of three cheeses. It is the quintessential meal for chilly winter evenings.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 5
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Meats: 1/2 pound lean ground beef 1/2 pound ground Italian sausage
  • Vegetables: 1 yellow onion chopped, 3 cloves garlic (minced), 2 cups fresh spinach leaves (optional)
  • Oils and Seasonings: 1 tablespoon olive oil salt and freshly ground black pepper (to taste), 1/4 teaspoon red pepper flakes, 2 tablespoons fresh parsley (chopped, or 2 teaspoons dried), 1/2 teaspoon dried oregano, 1 teaspoon dried basil
  • Tomato Components: 2 tablespoons tomato paste 1 recipe homemade marinara sauce (or 24 ounces of store-bought marinara sauce)
  • Broth: 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
  • Garnish: Fresh basil for serving

Equipment

  • Meat Chopper
  • Enameled Pot

Method
 

  1. In a large pot over medium-high heat, brown the ground beef and Italian sausage until fully cooked. Season with salt and pepper during the cooking process. Once browned, drain any excess grease and set the meat aside.
  2. In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for approximately five minutes, stirring occasionally. Incorporate the minced garlic and continue to cook for an additional minute or two.
  3. Next, mix in the tomato paste, marinara sauce, and spices. Pour in the broth and return the browned meat to the pot.
  4. Bring the mixture to a boil, then add the broken lasagna noodles, reducing the heat to medium-low. Cook, stirring occasionally, until the noodles are tender. If desired, add the spinach at this stage.
  5. In a separate bowl, combine the ricotta, mozzarella, and Parmesan cheeses, stirring until well blended.
  6. Serve the hot soup in bowls, topping each portion with a generous dollop of the cheese mixture. Garnish with fresh basil before enjoying.

Notes

Store any leftover Lasagna Soup in a covered container in the refrigerator for 3 to 4 days.
Make-Ahead Instructions: You may prepare the soup up to step 4 without adding the noodles. Store the mixture in the refrigerator. When ready to serve, bring the soup to a boil and then add the noodles, cooking until tender. Finish by adding the cheese.
Freezing Instructions: If you wish to freeze the soup, do so without the cheese. Place it in a freezer-safe container for 2 to 3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. For a fresher taste, consider preparing the noodles fresh upon serving.
Vegetarian Option: To create a vegetarian version, eliminate the sausage and ground beef and incorporate additional chopped vegetables during step 3, such as zucchini, mushrooms, and yellow squash.
Vegan Option: For a vegan variation, remove the meats and replace the cheeses with homemade cashew ricotta while adding more vegetables as suggested above.
Pasta Substitutions: Feel free to substitute any pasta of your choice for the broken lasagna noodles.