Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
450 kcal
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Course
Dinner
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Cuisine
Italian, American, Italian-American Fussion
Lasagna Soup
Description
This Lasagna Soup recipe uses ground beef and Italian sausage browned with onion and garlic. Tomato paste and spices add depth, while marinara sauce and chicken broth form the base. Broken lasagna noodles simmer until al dente, creating the pasta component within the soup. Spinach adds freshness, and finishing with heavy cream, Parmesan, and mozzarella gives it a rich, creamy texture reminiscent of baked lasagna cheese layers.
The soup balances hearty meatiness with bright tomato flavors and tender pasta, yielding a satisfying and warming dish. The noodles add bite but remain tender enough to complement the broth and cheeses. This soup suits a filling lunch or dinner, pairing well with simple sides or salads.
Practical tips include freezing the soup base without noodles, spinach, or mozzarella to avoid sogginess; add those fresh when reheating. Different meats like chicken sausage or ground turkey can be substituted. Adjust seasoning after simmering to match your taste preferences.
Ingredients
- 1/2 pound ground beef (I like to use 85%/15%)
- 1/2 pound Italian sausage links removed from casing
- kosher salt
- 1/2 yellow onion peeled and diced
- 3 garlic minced, cloves
- 3 tablespoons tomato paste
- 1 1/2 teaspoons oregano ground
- Pinch crushed red pepper
- 3/4 cup marinara sauce store-bought or homemade
- 4 cups chicken broth or broth of choice
- 5 ounces lasagna sheets broken into pieces (1 to 2-inch pieces)
- 1/4 cup heavy cream
- 1/2 cup parmesan-reggiano cheese as garnish, shredded
- 1 1/2 cups spinach fresh baby
- 3/4 cup mozzarella cheese shredded
- basil as garnish, fresh leaves
Instructions
- In a medium Dutch oven, set over medium-low heat. Add the ground beef and Italian sausage and add a few pinches of kosher salt. Break up the ground beef and sausage into crumbles. And when they’re about halfway cooked, about 5 minutes, add in the diced yellow onion and garlic.
- Cook until everything has softened, about 3 more minutes.
- Mix in the tomato paste and cook for an additional minute. Add in the spices: oregano and crushed red pepper.
- Pour in the marinara sauce and broth; bring to gentle simmer. Add in the broken lasagna sheets and cook for about 10 to 12 minutes, until all the flavors marry together and the pieces of lasagna are al dente. Give it a taste and adjust the salt to your liking.
- Pour in the heavy cream, Parmesan, baby spinach and cook for an additional minute or so. Just until the spinach has softened. Lastly, mix in the mozzarella. Divide amongst bowls. Garnish with more grated Parmesan and basil leaves.
Notes
- Freeze the soup without noodles, spinach, and mozzarella to prevent texture changes; add and cook these fresh upon reheating.
- You can substitute various ground meats such as chicken, turkey, or pork according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 450kcal | 23% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Cholesterol | 45mg | 15% |
| Sodium | 23mg | 1% |
| Potassium | 33mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 23IU | 0% |
| Vitamin C | 22mg | 24% |
| Calcium | 34mg | 3% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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