Lasagna Soup with Cheese (Printer-Friendly)
Savory tomato broth with browned beef, Italian sausage, spinach, broken noodles, and creamy cheese topping.
# What You’ll Need:
→ Meats
01 -
1/2 pound lean ground beef
02 -
1/2 pound ground Italian sausage
03 -
Salt and freshly ground black pepper, to taste
→ Aromatics
04 -
1 yellow onion, chopped
05 -
3 cloves garlic, minced
→ Oils & Sauces
06 -
1 tablespoon olive oil
07 -
2 tablespoons tomato paste
08 -
24 ounces marinara sauce
→ Spices & Herbs
09 -
1/4 teaspoon red pepper flakes
10 -
2 tablespoons fresh parsley, chopped or 2 teaspoons dried
11 -
1/2 teaspoon dried oregano
12 -
1 teaspoon dried basil
→ Liquids
13 -
7 cups low sodium chicken broth or vegetable broth
→ Pasta
14 -
9 lasagna noodles, broken into pieces
→ Vegetables
15 -
2 cups fresh spinach leaves (optional)
→ Cheeses
16 -
10 ounces ricotta cheese or cottage cheese
17 -
1 cup shredded mozzarella cheese
18 -
1/2 cup freshly grated Parmesan cheese
→ Garnish
19 -
Fresh basil leaves
# Steps to Make This:
01 -
In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper while cooking. Drain excess grease and remove the meat from the pot.
02 -
Heat olive oil in the same pot over medium heat. Add chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for 1 to 2 minutes until fragrant.
03 -
Stir in tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return the browned meat to the pot and mix thoroughly.
04 -
Bring the soup to a boil, then add broken lasagna noodles. Reduce heat to medium-low and simmer while stirring occasionally until noodles are tender, about 10 to 12 minutes. Add fresh spinach leaves during the last few minutes and cook until wilted.
05 -
In a small bowl, combine ricotta, shredded mozzarella, and grated Parmesan cheeses until well blended.
06 -
Ladle hot soup into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and serve immediately.
# Additional Notes:
01 -
For make-ahead, prepare the soup through step 4 without noodles. Refrigerate and cook noodles fresh before serving. Freeze soup without cheese for up to 3 months.
02 -
Brown the meat thoroughly to develop deeper flavor and prevent soggy texture.
03 -
Avoid adding noodles when freezing to prevent mushiness.