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This lasagna soup brings all the comforting flavors of classic lasagna into a warm and hearty bowl. It combines ground beef, Italian sausage, spinach, and a trio of cheeses to create an easy dinner perfect for chilly nights. The rich tomato base and tender broken lasagna noodles make every spoonful feel like a cozy hug.
I first made this during a cold winter weekend and was amazed how everyone loved the soup version of their favorite comfort food. It quickly became a requested dinner in my house on busy evenings.
Ingredients
- Half a pound lean ground beef: for meaty richness
- Half a pound Italian sausage: adds savory depth and a hint of spice
- Salt and freshly ground black pepper: to enhance all the flavors
- One yellow onion diced: for a mild sweetness
- Tablespoon olive oil: for sautéing that brings subtle fruitiness
- Three cloves garlic minced: to add aroma and warmth
- Two tablespoons tomato paste: to deepen the tomato flavor
- About 24 ounces marinara sauce or homemade version: for a robust base
- Quarter teaspoon red pepper flakes: for a gentle kick
- Two tablespoons fresh parsley chopped or dried: brings freshness
- Half teaspoon dried oregano: to evoke Italian tradition
- One teaspoon dried basil: for herbal notes
- Seven cups low sodium chicken broth or vegetable broth: to keep it light
- Nine lasagna noodles broken into pieces: to mimic traditional lasagna layers
- Two cups fresh spinach leaves: to add color and nutrients (optional but recommended)
- Ten ounces ricotta cheese or cottage cheese: for creamy topping
- One cup shredded mozzarella cheese: melts perfectly into the soup
- Half cup freshly grated Parmesan cheese: for sharpness and saltiness
- Fresh basil leaves: for garnish and aroma
Step-by-Step Instructions
- Sauté the Meat:
- In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and freshly ground black pepper as you cook. Once browned, drain the excess grease and remove the meat from the pot. This step builds the hearty meat base essential to the soup.
- Cook the Aromatics:
- Heat the olive oil over medium heat in the same pot. Add the diced onion and sauté for about five minutes until it becomes translucent and slightly golden. Then add the minced garlic and cook for one to two more minutes. This creates a flavorful foundation.
- Add Tomato and Herbs:
- Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth into the pot. Return the cooked meat to the pot and stir everything to combine. This brings the classic lasagna flavors into soup form.
- Cook the Noodles and Spinach:
- Bring the soup to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook while stirring occasionally until noodles are tender, about 10 to 12 minutes. In the last few minutes, add the fresh spinach leaves if using. This step ensures noodles are perfectly cooked in the broth.
- Prepare the Cheese Mix:
- In a small bowl, stir together ricotta, mozzarella, and Parmesan cheeses until blended. This creamy mixture will top the soup and add rich texture.
- Serve and Garnish:
- Ladle the hot soup into bowls and add a generous dollop of the cheese mixture on top. Garnish with fresh basil leaves for color and fragrance. Serve immediately to enjoy the cheeses melting into the warm soup.
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My favorite part is the cheese blend on top which adds indulgence without fuss. I remember the first time my kids found it on their bowls, their faces lit up declaring it the best soup ever. It’s become a family tradition whenever temperatures dip.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three to four days. To reheat, warm gently on the stove and add extra broth if it has thickened. Avoid adding cheese before storing as it melts best fresh.
Ingredient Substitutions
To make this vegetarian, simply skip the ground meat and sausage and add more vegetables like zucchini, mushrooms, or yellow squash for extra body. Use vegetable broth instead of chicken broth. For vegan versions, replace ricotta with cashew ricotta or another dairy-free cheese alternative.
Serving Suggestions
Serve lasagna soup with warm crusty bread or garlic breadsticks to soak up the broth. A simple green salad pairs well to balance the richness. You can also top with extra Parmesan or fresh herbs like oregano for a flavor boost.
Cultural Context
Lasagna is a dish with deep roots in Italian cuisine traditionally made by layering pasta sheets with cheese, meat, and sauce. This soup version captures that comfort in a simpler, quicker meal perfect for colder months or when you want classic flavors without the fuss of assembling and baking.
Recipe FAQs
- → Can I make this soup vegetarian?
Yes, omit the ground beef and sausage, and add extra chopped vegetables like zucchini, mushrooms, and yellow squash for a fulfilling vegetarian version.
- → Can I freeze the soup?
Freeze the soup without the cheese topping for up to 2-3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop before adding fresh noodles and cheese.
- → What pasta can I use instead of lasagna noodles?
Any pasta shape can be used in place of broken lasagna noodles; just adjust cooking time until the pasta is tender.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop for best flavor and texture.
- → Can I prepare the soup ahead of time?
Yes, prepare the soup through step 4 and refrigerate without adding noodles. When ready to serve, cook noodles fresh and add the cheese mixture on top.
- → How can I add fresh herbs for garnish?
Fresh basil leaves are ideal for garnishing. Add them just before serving to enhance aroma and flavor.