Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect dinner for those cold winter nights!
Prep:10minutes mins
Cook:40minutes mins
Total:50minutes mins
Servings:7
I guess the only positive thing about cold winter temperatures is that you can continue cooking warm comfort food and soups, like this delicious Lasagne Soup! This soup is seriously yummy! . This tastes just like lasagne, but in soup form, so how could it not be amazing?!
Ingredients 0.5x1x2x?
▢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
▢homemade marinara sauce, (or 24 ounce marinara sauce)
▢1/4 teaspoon red pepper flakes
▢2 Tablespoons fresh parsley, , chopped (or 2 tsp dried)
▢1/2 teaspoon Dried oregano
▢1 teaspoons dried basil
▢7 cups low sodium chicken broth, (or vegetable broth)
▢9 lasagne noodles, , broken into pieces
▢2 cups fresh spinach leaves, (optional),
▢10 ounces ricotta cheese, (or cottage cheese)
▢1 cup shredded mozzarella cheese
▢1/2 cup freshly grated parmesan cheese
▢fresh basil, , for serving
Instructions
Step1: 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.
Step2: In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
Step3: Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Step4: Bring to boil then add lasagne noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.
Step5: In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
Step6: Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
Store lasagne soup covered, in the refrigerator for 3-4 days.
Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
Freezing Instructions: Freeze lasagne soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
Vegetarian Lasagne Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.
Vegan Lasagne Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.
Pasta Substitutions: Substitute any type of pasta for the broken lasagna noodles!
Serving Size: About 1.5 cups
Slow Cooker Instructions: Cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and dump meat in slow cooker. Heat olive oil then sauté diced onion for 5 minutes. Add garlic and cook for another minute or two then pour in slow cooker with the meat. Stir in tomato paste, marinara sauce, spices, and broth. Turn slow cooker on LOW for 4-6 hours. About 30 minutes before serving, add broken lasagne noodles and cook until tender. Stir in spinach, if using. Enjoy in a bowl with a dollop of cheese mixture on top.
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 521 kcal |
| Carbohydrates | 36 g |
| Protein | 31 g |
| Fat | 28 g |
| Saturated Fat | 12 g |
| Polyunsaturated Fat | 2 g |
| Monounsaturated Fat | 11 g |
| Trans Fat | 0.4 g |
| Cholesterol | 85 mg |
| Sodium | 606 mg |
| Potassium | 663 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 1370 IU |
| Vitamin C | 7 mg |
| Calcium | 276 mg |
| Iron | 3 mg |