Description
Lasagna Soup with Cheese and Spinach is a comforting and hearty one-pot meal that brings all the flavors of traditional lasagna into a warm, savory soup. Combining browned ground beef and Italian sausage with marinara sauce, fresh spinach, broken lasagna noodles, and a creamy ricotta-mozzarella-Parmesan cheese topping, this recipe offers a delicious and easy way to enjoy lasagna in soup form, perfect for a cozy dinner.
Ingredients
Scale
Meat and Aromatics
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
Vegetables and Herbs
- 2 cups fresh spinach leaves (optional)
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
- Fresh basil, for serving
Liquids and Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounces marinara sauce)
- 7 cups low sodium chicken broth (or vegetable broth)
Seasonings
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Pasta
- 9 lasagna noodles, broken into pieces (or broken into fourths as specified)
Cheese Mixture
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage together until browned. Season with salt and freshly ground black pepper as they cook. Drain any excess grease and remove the cooked meat from the pot, setting it aside.
- Sauté Aromatics: In the same large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
- Add Sauces and Seasonings: Stir in the tomato paste and marinara sauce along with the red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth and mix everything well. Return the browned meat to the pot and stir to combine.
- Cook the Noodles: Bring the soup to a boil. Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, approximately 10-12 minutes. If using, add the spinach leaves in the last few minutes to wilt them.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir well to create a creamy cheese topping for the soup.
- Serve and Garnish: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves before serving for an aromatic and colorful finish.
Notes
- Use low sodium broth to better control the salt level in the soup.
- Spinach is optional but adds a nice pop of color and nutrition.
- You can substitute ground turkey for a leaner version of the soup.
- For a vegetarian version, omit meat and use vegetable broth instead of chicken broth.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat with a spoon.
- The cheese mixture can be adjusted to taste or replaced with cottage cheese for a lighter option.
