why make this recipe
Lasagna Soup is a comforting and delicious dish that combines the best flavors of traditional lasagna in an easy-to-make soup form. It is a perfect option for busy weeknights when you crave a hearty meal without spending too much time in the kitchen. This soup is also versatile, allowing you to add your favorite vegetables or adjust the spices to suit your taste. It’s a great way to bring everyone together for a cozy meal.
how to make Lasagna Soup
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 Tablespoon olive oil
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1 recipe homemade 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
Directions:
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain the grease and remove the meat from the pot.
- Heat olive oil over medium heat in the same pot. Toss in the diced onion and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for another minute or two.
- Stir in the tomato paste, marinara sauce, spices, and broth. Return the meat to the pot.
- Bring to a boil, then add the lasagna noodles (broken into quarters) to the pot and reduce the heat to medium-low. Cook, stirring occasionally, until the noodles are tender. Add spinach if using.
- In a small bowl, stir together the mozzarella, Parmesan, and ricotta cheeses.
- Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.
how to serve Lasagna Soup
Serve Lasagna Soup hot in bowls, garnished with a sprinkle of fresh basil on top. You can add more cheese if you like. It goes well with crusty bread or a simple salad on the side for a complete meal.
how to store Lasagna Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; just be sure to leave out the cheese mixture until you’re ready to serve.
tips to make Lasagna Soup
- Feel free to customize the vegetables. Zucchini or mushrooms work great in this soup.
- For added flavor, use homemade marinara sauce if you have it on hand.
- You can make this soup ahead of time since the flavors develop even more as it sits.
variation
You can make a vegetarian version by replacing the ground beef and sausage with lentils or your favorite plant-based protein. Use vegetable broth for a lighter option.
FAQs
Can I use different types of cheese?
Yes, you can use any cheese you like! Mozzarella, ricotta, or a blend of your favorites will work well.
Can I make this soup in a slow cooker?
Absolutely! Brown the meat, then add all the ingredients to the slow cooker and let it cook on low for several hours until everything is tender.
Is this soup kid-friendly?
Yes! It’s a great way to get kids to eat vegetables and they often love the cheesy topping. You can also adjust the spices to make it milder.
Lasagna Soup
Ingredients
Method
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook.
- Drain the grease and remove the meat from the pot.
- Heat olive oil over medium heat in the same pot.
- Toss in the diced onion and sauté for about 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another minute or two.
- Stir in the tomato paste, marinara sauce, spices, and broth.
- Return the meat to the pot.
- Bring to a boil.
- Add the lasagna noodles (broken into quarters) to the pot and reduce the heat to medium-low.
- Cook, stirring occasionally, until the noodles are tender. Add spinach if using.
- In a small bowl, stir together the mozzarella, parmesan, and ricotta cheeses.
- Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top.
- Garnish with fresh basil.