Lasagna Soup

x 1

Make Ahead Instructions: Make the recipe up to step 4. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. 

Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). Zucchini, mushrooms, and yellow squash are best. 

Pasta Substitutions: Substitute any type of pasta for the broken lasagna noodles!

Prep Time

10 min

Cook Time

40 min

Total Time

50 min

Serves

7

Servings

7

Meat Chopper
Enameled Pot
Soup
Main Dish
Kid Friendly
Comfort Food

Ingredients

  • 1/2 pound ground beef lean
  • 1/2 pound ground Italian sausage
  • salt to taste
  • black pepper freshly ground, to taste
  • 1 yellow onion chopped
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 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
  • 1 teaspoon 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

Preparation

  1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
  2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally.
  3. Add in minced garlic and cook for another minute or two.
  4. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
  5. Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.
  6. Add spinach, if using.
  7. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.
  8. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.