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Lasagna Soup Recipe

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4 from 14 reviews

This hearty Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting, easy-to-make soup. Featuring browned ground beef and Italian sausage, savory marinara, tender broken noodles, and a creamy ricotta cheese topping, this dish delivers a satisfying meal perfect for colder days or any time you crave Italian comfort food.

Ingredients

Meat

  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage

Vegetables and Aromatics

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh spinach leaves (optional)

Liquids and Sauces

  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
  • 7 cups low sodium chicken broth or vegetable broth

Pasta

  • 9 lasagna noodles, broken into pieces (about fourths)

Cheeses

  • 10 ounces ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese

Garnish

  • Fresh basil leaves for serving

Instructions

  1. Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and freshly ground black pepper as you cook. Once browned, drain excess grease and remove the meat from the pot to set aside.
  2. Sauté Onions and Garlic: In the same large pot, heat olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally until softened. Add in the minced garlic and cook for another one to two minutes until fragrant.
  3. Add Tomato and Broth: Stir in the tomato paste, marinara sauce, dried oregano, dried basil, red pepper flakes, fresh parsley, and broth. Return the browned meat to the pot and mix everything together well.
  4. Cook the Noodles and Spinach: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes. If using, stir in the fresh spinach leaves during the last few minutes to wilt.
  5. Prepare Cheese Mixture: In a small bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan. Stir together until well mixed.
  6. Serve: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top of each serving. Garnish with fresh basil leaves and serve immediately.

Notes

  • For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
  • The broken lasagna noodles help create the feel of traditional lasagna in a soup format.
  • If fresh spinach is unavailable, frozen spinach can be substituted; just thaw and drain before adding.
  • This soup is excellent for leftovers and tastes even better the next day as flavors meld.
  • You can substitute cottage cheese for ricotta for a lighter option.

Find it online: https://dishcooks.com/lasagna-soup-recipe/