Lasagna Soup
This hearty Lasagna Soup captures all the classic flavors of traditional lasagna, savory meats, rich tomato broth, aromatic herbs, tender lasagna noodles, and a creamy three-cheese topping, served in a comforting bowl. It’s easy to make, deeply satisfying, and perfect for weeknight dinners or cozy family meals.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Knife & cutting board
- Measuring cups & spoons
- Mixing Bowl
Ingredients
Meat
- ½ lb lean ground beef
- ½ lb sausage
Vegetables
- 1 yellow onion chopped
- 2 cups fresh spinach leaves optional, added at end
- 3 cloves garlic minced
Flavor Base
- 2 tablespoons tomato paste
- 3 -4 cups marinara sauce homemade or store-bought
- Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ¼ -½ teaspoon red pepper flakes
- Salt & pepper to taste
Liquid & Pasta
- 4 -5 cups low-sodium chicken broth or vegetable broth
- 8 lasagna noodles broken into pieces
Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Garnish
- Fresh basil leaves
Instructions
- Cook ground beef and Italian sausage in a large pot over medium-high heat. Season lightly, break into crumbles, drain excess grease, and set aside.
- Add a drizzle of olive oil, sauté onion for 5 minutes until soft. Add garlic and cook 1–2 more minutes.
- Stir in tomato paste, marinara sauce, cooked meat, basil, oregano, parsley, and red pepper flakes. Pour in broth and bring to a boil.
- Add broken lasagna noodles. Reduce heat and simmer until noodles are tender (about 10–12 minutes).
- Stir in fresh spinach during the last 2 minutes of cooking until wilted.
- In a small bowl, combine ricotta, mozzarella, and Parmesan.
- Ladle soup into bowls and top each with a generous scoop of cheese mixture.
- Finish with fresh basil and serve warm.
Notes
Nutritional Information (Approx. per serving)
- Calories: 480
- Protein: 33g
- Carbs: 38g
- Fat: 21g
- Sodium: varies by marinara/broth
- Fiber: 3g
