Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
7
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Calories
521 kcal
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Course
Main Course, Soup
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Cuisine
American
Lasagna Soup
Description
Lasagna Soup starts with browned ground beef and Italian sausage for a savory meat base. The sautéed onions and garlic add depth, while tomato paste and marinara sauce establish the rich tomato flavor. Broken lasagna noodles cook gently in the broth, absorbing the seasoning and bulking up the dish. The addition of fresh spinach provides a subtle green note and extra nutrition. It’s finished with a mixture of ricotta, mozzarella, and Parmesan cheeses spooned atop each serving, melting slightly to create creamy, cheesy pockets.
The soup is best served hot with fresh basil as a garnish, enhancing the aromatic Italian profile. It’s suitable as a warming main course especially in cooler weather, delivering the layered flavors of traditional lasagna in a more casual, spoonable form.
Practical tips include making the soup ahead without the noodles to keep them from overcooking; add them fresh when reheating. This soup also freezes well without the cheese topping, which can be added fresh after thawing and reheating. Variations like vegetarian or vegan adaptations can be made by substituting meat with assorted vegetables and cheeses with plant-based ricotta.
Ingredients
- 1/2 pound ground beef lean
- 1/2 pound Italian sausage ground
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 yellow onion , chopped
- 1 Tablespoon olive oil
- 3 cloves garlic , minced
- 2 Tablespoons tomato paste
- 1 recipe marinara sauce or 24 ounce marinara sauce, homemade
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons parsley chopped (or 2 tsp dried, fresh
- 1/2 teaspoon oregano dried
- 1 teaspoons basil dried
- 7 cups chicken broth or vegetable broth, low sodium
- 9 lasagna noodles , broken into pieces
- 2 cups spinach optional, fresh leaves
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese freshly grated
- basil for serving, fresh
Instructions
- 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.
- 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.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. Add spinach, if using.
- In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
- Store the soup covered in the refrigerator for up to 3-4 days.
- Make ahead by preparing the soup without noodles, then add and cook noodles fresh when serving.
- Freeze soup without cheese for 2-3 months; thaw overnight and reheat gently.
- Vegetarian and vegan versions can be made by omitting meat and using veggies and dairy substitutes.
- Slow cooker method available: brown meat first, then combine all ingredients and cook low 4-6 hours, adding noodles 30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Calories | 521kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 31g | 62% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 85mg | 28% |
| Sodium | 606mg | 25% |
| Potassium | 663mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1370IU | 27% |
| Vitamin C | 7mg | 8% |
| Calcium | 276mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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