Lasagna Soup
A hearty and comforting dish perfect for chilly evenings, this Lasagna Soup combines savory ground meats, rich marinara, tender noodles, and a trio of creamy cheeses—all infused with aromatic herbs and spinach for depth and nourishment.
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 7 cups low sodium chicken broth or vegetable broth
- 1/4 teaspoon red pepper flakes
- 9 lasagna noodles broken into smaller pieces
- 1 Tablespoon olive oil
- 2 Tablespoons fresh parsley chopped (or 2 teaspoons dried)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 pound lean ground beef
- 2 cups fresh spinach leaves optional
- 1/2 pound ground Italian sausage
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon dried basil
- Salt and freshly ground black pepper to taste
- 2 Tablespoons tomato paste
- 10 ounces ricotta cheese or cottage cheese
- 1 recipe homemade marinara sauce or one 24-ounce jar
- Fresh basil for garnish
Instructions
- In a large pot set over medium-high heat, brown the ground beef and Italian sausage. While cooking, season with salt and pepper, then drain the excess fat and set the meat aside.
- Return the pot to the stove and warm the olive oil over medium heat. Add the chopped onion and sauté for approximately 5 minutes, stirring now and then. Incorporate the minced garlic and continue to cook for another 1 to 2 minutes.
- Mix in the tomato paste, marinara sauce, red pepper flakes, oregano, basil, parsley, and broth. Return the browned meat to the pot and stir thoroughly.
- Bring the mixture to a boil. Add the broken lasagna noodles, reduce the heat to medium-low, and cook, stirring occasionally, until the noodles become tender. Stir in the spinach, if using.
- In a small mixing bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
- To serve, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Garnish with fresh basil.
Notes
Storage: Keep covered in the refrigerator for up to 3–4 days.
Make Ahead: Prepare through step 4, omitting noodles; refrigerate. When ready to serve, resume at step 5.
Freezing: Exclude cheese; freeze soup up to 3 months. Thaw overnight in the fridge and reheat gently. Cook noodles fresh before serving if desired.
Vegetarian Option: Skip meat and incorporate more vegetables like zucchini, mushrooms, and squash in step 3.
Vegan Option: Use additional vegetables and replace cheeses with a vegan alternative like cashew ricotta.
Pasta Swap: Any pasta shape may be used in place of lasagna noodles.
Slow Cooker: Brown meats and sauté onion/garlic first. Combine all ingredients except noodles and spinach in slow cooker and cook on LOW for 4–6 hours. Add noodles 30 minutes before serving; stir in spinach just before serving.
Make Ahead: Prepare through step 4, omitting noodles; refrigerate. When ready to serve, resume at step 5.
Freezing: Exclude cheese; freeze soup up to 3 months. Thaw overnight in the fridge and reheat gently. Cook noodles fresh before serving if desired.
Vegetarian Option: Skip meat and incorporate more vegetables like zucchini, mushrooms, and squash in step 3.
Vegan Option: Use additional vegetables and replace cheeses with a vegan alternative like cashew ricotta.
Pasta Swap: Any pasta shape may be used in place of lasagna noodles.
Slow Cooker: Brown meats and sauté onion/garlic first. Combine all ingredients except noodles and spinach in slow cooker and cook on LOW for 4–6 hours. Add noodles 30 minutes before serving; stir in spinach just before serving.