Lasagna Soup
User Reviews
5
Lasagna Soup
Description
Lasagna Soup blends traditional lasagna ingredients into a rich and flavorful broth base, using a mixture of Italian sausage and lean ground beef. The soup simmers with crushed tomatoes, tomato sauce, and hearty seasonings like Italian herbs, basil, and a touch of sugar to balance acidity. Mafalda noodles cook directly in the broth, capturing its flavors and providing a tender pasta bite.
The addition of fresh spinach adds some freshness and bright color to the dish just before serving. Topped with a mixture of mozzarella, ricotta, parmesan, cream cheese, and parsley, the cheese topping adds a creamy, slightly tangy layer that mimics the classic lasagna cheese blend.
This soup offers a cozy, comforting alternative to traditional lasagna that’s easier to prepare and serve, making it suitable for chilly days or any time you want layered Italian flavors in a bowl. It can be served on its own or with a side salad for a complete meal.
If you can't find mafalda noodles, broken lasagna sheets or other pasta shapes can be used as a substitute. Adjust seasoning to taste during cooking, and serve the cheese topping promptly so it melts nicely in the hot soup.
Ingredients
- 2 Tablespoons olive oil
- 1 yellow onion diced (about 1 cup, medium-sized
- 3 cloves garlic minced (1 heaping Tablespoon)
- ½ lb Italian sausage sweet variety
- ½ lb ground beef 90% lean
- 5 ½ cups chicken broth low sodium
- 14.5 .5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon basil dried
- 1 teaspoon salt as needed, plus additional to taste
- ¾ teaspoon black pepper as needed, ground, plus additional to taste
- ¼ teaspoon crushed red pepper optional
- 2 ½ mafalda noodles dry, 5 oz
- 2 cups spinach chopped, fresh
Cheese Topping
- 1 cup mozzarella cheese shredded
- 8 oz ricotta cheese whole milk
- ⅓ cup Parmesan Cheese grated, or parmesan romano cheese
- 2 oz cream cheese softened, optional
- 1 Tablespoon parsley plus additional for garnish, if desired, finely chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
- Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).
- Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.
- Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.
- Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).
- Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.
Cheese Topping:
- Stir together mozzarella, ricotta, parmesan, and cream cheese along with parsley. Dollop over soup before serving.
Notes
- You can use all sweet Italian sausage or all lean ground beef as a 1-pound total for your preferred meat blend.
- Mafalda noodles are shaped like mini lasagna ribbons; substitute broken lasagna noodles or similar pasta if unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 515kcal | 26% |
| Carbohydrates | 20g | 7% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 103mg | 34% |
| Sodium | 1402mg | 58% |
| Potassium | 1006mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 324mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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