Lasagna Soup (Edit recipe)

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A cozy lasagna soup with savory meat, tender noodles, rich tomato broth, and a creamy three-cheese topping. The perfect comfort meal!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

18

Serves: 6-8

Ingredients

0.5 lb Italian Sausage, Mild
.5 lb Ground Beef
2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, diced
4 cloves Garlic, minced
24 oz Marinara Sauce
6 cups Chicken Stock
1.5 tsp Basil, Dried
1 tsp Oregano, Dried
1.5 tsp Parsley, Dried
.5 tsp Thyme, Dried
2 Tbsp Salt and Pepper, to taste
10 oz Lasagna Noodles, broken into pieces
2 cups Baby Spinach
1 bunch Basil, Fresh, for serving
12 oz Ricotta
8 oz Mozzarella, shredded
6 oz Parmesan Cheese, freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown the meat. Add the ground beef and Italian sausage to a large pot or Dutch oven and cook until browned. Remove the meat from the pot, drain the grease, and set the meat aside.
Caramelize the onions. Add about 2 tablespoons of olive oil to the same pot. Add the diced onion and cook until softened and caramelized.
Add the garlic. Stir in the minced garlic and cook just until fragrant, about 30–60 seconds.
Build the broth. Add the marinara sauce or tomato purée, stock, basil, oregano, parsley, thyme, salt, and pepper. Stir everything together.
Add the meat back in. Return the cooked ground beef and Italian sausage to the pot and bring everything to a simmer.
Add the noodles. Break 10 oz of lasagna noodles (about 9 noodles) into pieces and add them directly to the soup. Simmer until the noodles are tender, stirring occasionally so they don’t stick together.
Add the spinach. If using, stir in the baby spinach toward the end and cook just until wilted.
Make the cheese mixture. While the soup is cooking, combine the ricotta, mozzarella, and freshly grated Parmesan in a separate bowl. Keep this separate from the soup.
Serve. Ladle the hot lasagna soup into bowls and top each one with a generous scoop of the cheese mixture. Finish with fresh basil and enjoy!

Notes

If you don’t like Italian sausage, just use 1 lb ground beef instead.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	837
Fat:	39 g
Carbohydrates:	52 g
Protein:	59 g
Cholesterol:	124 g
Sodium:	2383 mg
Fiber:	7 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.