Lasagna Soup with Cheese (Print Format)
Rich tomato broth with ground beef, sausage, spinach, and a blend of mozzarella, parmesan, and ricotta cheeses.
# Ingredients:
→ Meats
01 -
1/2 lb lean ground beef
02 -
1/2 lb 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 tbsp olive oil
07 -
2 tbsp tomato paste
08 -
24 oz marinara sauce
→ Spices & Herbs
09 -
1/4 tsp red pepper flakes
10 -
2 tbsp fresh parsley, chopped (or 2 tsp dried)
11 -
1/2 tsp dried oregano
12 -
1 tsp 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 oz 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:
01 -
In a large pot over medium-high heat, cook ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper while cooking. Drain excess grease and remove meat from the pot.
02 -
Heat olive oil in the same pot over medium heat. Add chopped onion and sauté for about 5 minutes, stirring occasionally until softened. Add minced garlic and cook for an additional 1-2 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 combine well.
04 -
Bring the soup to a boil, then add broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes. Stir in fresh spinach leaves if using and cook until wilted.
05 -
In a small bowl, combine ricotta, shredded mozzarella, and grated Parmesan cheeses until blended.
06 -
Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil leaves.
# Tips:
01 -
For make-ahead, prepare the soup through step 4 without adding noodles. Refrigerate and cook noodles fresh before serving. Freeze soup without cheese up to 3 months.