Description
A comforting and delicious lasagna soup that combines all the classic elements of lasagna without the fuss of layering.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage (sweet or hot)
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 7 cups low-sodium chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley or 2 teaspoons dried
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 9 traditional lasagna noodles, broken into bite-sized pieces
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup freshly grated Parmesan
- 2 cups fresh spinach leaves (optional but recommended)
- Fresh basil for garnish
Instructions
- Heat a large soup pot or Dutch oven over medium-high heat.
- Add the ground beef and Italian sausage, seasoning with salt and pepper. Brown the meat and drain any excess grease before setting it aside.
- In the same pot, return to medium heat and add olive oil. Sauté the chopped onion until soft, then incorporate the minced garlic.
- Stir in the tomato paste and cook for 1-2 minutes until aromatic. Next, add the marinara sauce and chicken broth, along with the optional red pepper flakes, parsley, oregano, and basil.
- Bring the mixture to a gentle boil, then return the cooked meat to the pot.
- Break the lasagna noodles into bite-sized pieces and add them to the pot, simmering until the noodles are tender, about 12-15 minutes.
- Add the fresh spinach during the last 2 minutes of cooking.
- In a separate bowl, combine ricotta, mozzarella, and Parmesan to create a creamy mixture.
- Serve the soup in bowls, topped with the cheese mixture and garnished with fresh basil.
Notes
For a leaner option, substitute ground turkey. For vegetarian, use plant-based crumbles.