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Lasagna Soup

A comforting and hearty lasagna soup that combines all the flavors of traditional lasagna in an easy, one-pot meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • to taste Salt and freshly ground black pepper
Vegetable Ingredients
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh spinach leaves (optional)
Liquid Ingredients
  • 7 cups low sodium chicken broth or vegetable broth
Sauce and Spices
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 recipe homemade marinara sauce or 24 ounces marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped or 2 teaspoons dried
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
Pasta and Cheese
  • 9 lasagna noodles, broken into pieces Broken into fourths
  • 10 ounces ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
Garnish
  • to taste Fresh basil For serving

Method
 

Cooking the Meat
  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.
Cooking the Vegetables
  1. In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute or two.
Combining Ingredients
  1. Stir in tomato paste, marinara sauce, spices, and broth. Return the meat to the pot.
Cooking the Soup
  1. Bring to a boil. Add lasagna noodles (broken into fourths) to the pot and reduce heat to medium-low. Cook, stirring occasionally, until noodles are tender. Add spinach, if using.
Preparing Cheese Mixture
  1. In a small bowl, stir together mozzarella, parmesan, and ricotta cheeses.
Serving
  1. Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Notes

You can store lasagna soup in an airtight container in the refrigerator for up to 3-4 days. Consider cooking the noodles separately and adding them just before serving to keep them from becoming too soft.