5 from 30 votes
Lasagna Soup
Lasagna Soup turns traditional lasagna ingredients into a hearty, comforting soup combining ground beef, Italian sausage, tomato paste, and marinara with broken lasagna noodles. The soup is enriched with spinach, heavy cream, mozzarella, and Parmesan cheese, offering rich, savory layers of flavor with a tender, slightly chewy texture from the pasta. It’s a suitable one-pot meal that captures lasagna's essence in soup form.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
450 kcal
Course:
Dinner
Cuisine:
Italian, American, Italian-American Fussion
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 450
% 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.