Lasagna Soup
All the cozy flavors of lasagna in one easy pot! This creamy lasagna soup is loaded with Italian sausage, ground beef, tender noodles and melty cheese, then topped with a scoop of ricotta.
Servings: 8 bowls
Calories: 599kcal
Ingredients
- ½ pound lean ground beef
- ½ pound Italian sausage no skin, or ground
- salt and pepper to taste
Sauce
- 1 yellow onion chopped
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces diced tomatoes or jarred tomato sauce
- 2 tablespoons fresh parsley chopped (or 2 teaspoon dried)
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 2 tablespoons sugar
- 6 ½ cups chicken broth
- ½ cup heavy cream
- 12-13 ounces lasagna noodles broken into pieces; I used Jovial gluten free
- 1 cup fresh spinach leaves chopped
- ½ cup Parmesan cheese freshly grated
- 10 ounces ricotta cheese
- 2 cups mozzarella cheese shredded
- fresh basil optional
Instructions
- In a large pot over medium-high heat, cook the sausage and ground beef until browned and you no longer see any pink. Salt and pepper for this step is optional.
- Once the meat is done, carefully drain any grease from the pot and set the meat aside.
- Lower the heat to medium and add the olive oil. Then toss in the diced onion and fresh garlic. Cook for 3 to 5 minutes while stirring, until the onions begin to look translucent.
- Next, add in your spices, tomato paste, chicken broth, and diced tomatoes. Return the cooked meat to the pot.
- Allow this to come to a boil, then add your lasagna noodles, broken into pieces. With the heat on medium, let these cook for 8-10 minutes. Time may vary depending on your choice of noodles, so make sure to check the box.
- Once the noodles are done, add in the spinach, heavy cream and fresh parsley.
- Stir well, then add the 2 cups of mozzarella cheese. Stir until the cheese is melted and combined.
- In a small bowl, combine the ricotta and Parmesan. Once mixed, add small dollops to your bowl of lasagna soup. Top with any additional Parmesan cheese and fresh basil.
Notes
Storage
- Refrigerate for up to 3 days in an airtight container. Keep the ricotta topping separate and add it fresh when serving.
- The noodles will keep soaking up the broth as the soup sits, so it will be thicker the next day.
- Freeze for up to 3 months in a freezer-safe container, but don't freeze it with the ricotta and Parmesan cheese mixture. Make a fresh batch of the cheese mixture when serving.
- Reheat the soup in a pot over medium-low heat, stirring often. Add a splash of chicken broth to thin it back out if needed.
- Or microwave individual bowls at 1-minute intervals, stirring in between.
- If you don't have lasagna noodles, you can use any pasta noodles you have on hand.
- Use gluten free noodles to keep this recipe gluten free.
- To make ahead, make the soup without the noodles and store it in the fridge. Bring it back to a boil and add the noodles when you are ready to serve.
Nutrition
Serving: 1.75cups | Calories: 599kcal | Carbohydrates: 48g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 1681mg | Potassium: 670mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1236IU | Vitamin C: 16mg | Calcium: 364mg | Iron: 3mg
