Lasagna Soup Recipe
This Lasagna Soup combines the comforting flavors of traditional lasagna into a hearty, flavorful soup. Sauté ground beef with onions and garlic, then simmer with tomatoes, beef broth, and Italian seasonings. Add broken lasagna noodles and cook until tender. Stir in ricotta and mozzarella cheese for creaminess. Top with fresh basil and Parmesan before serving. This easy, one-pot recipe delivers all the rich, savory taste of lasagna in a cozy soup form!
Equipment
- Meat Chopper
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)
- 9 lasagna noodles , broken into pieces
- 2 cups fresh spinach leaves (optional),
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- fresh basil , for serving
Instructions
- In the large pot, brown the ground beef and sausage over medium-high heat, using a spoon to break the meats into small pieces as they cook. Season with salt and pepper. When browned, drain excess fat and set the meat aside.
- Add olive oil in that same pot over medium heat. Add the diced onion and sauté until soft, stirring sometimes for about 5 minutes. Stir in the minced garlic; cook for an additional 1-2 minutes.
- Stir in the tomato paste, marinara sauce, spices, and broth. Add browned meat back into pot. Bring to a boil then stir in lasagna noodles, broken into quarters. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. If desired stir in the spinach now.
- In a second bowl combine mozzarella, Parmesan and ricotta cheese.
- Ladle the soup hot into bowls and top each bowl with a dollop of the cheese mixture. Sprinkle with fresh basil just before serving.
Notes
Storage: Store your lasagna soup covered in the refrigerator for up to 3-4 days to maintain freshness.
Make-Ahead Instructions: Prepare the soup through until you would add the noodles - step 4. Refrigerate the soup, without adding the noodles. When ready to serve, bring the soup to a boil and add the broken lasagna noodles. Cook until tender. Top with a dollop of cheese.
Freezing Instructions: To freeze lasagna soup, do not add the cheese. Transfer the soup to a container safe for freezing. Store in the freezer for 2 to 3 months. Thaw soup in the fridge over night, then gently reheat on the stove. If you plan to freeze the soup, you can actually cook the noodles fresh when you're ready to serve it--just follow the make-ahead instructions above.
Vegetarian Lasagna Soup: Exclude the sausage and ground beef. Add extra flavor by adding other chopped vegetables, such as zucchini, mushrooms, and yellow squash, with the onion and garlic for sautéing.
Vegan Lasagna Soup: Omit the sausage and ground beef, adding lots more of chopped veggies like zucchini, mushrooms, and yellow squash. Replace the cheese with some creamy cashew ricotta that you make yourself.
Pasta Substitutions: You may use any other pasta in your soup aside from broken lasagna noodles.