Lasagna Soup with Cheese (Printer-Friendly)
Hearty tomato broth with savory meat, spinach, and a creamy three-cheese topping for warmth and richness.
# What You'll Need:
→ Meats
01 -
0.5 lb lean ground beef
02 -
0.5 lb ground Italian sausage
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ Aromatics
05 -
1 medium yellow onion, diced
06 -
3 cloves garlic, minced
→ Oils & Sauces
07 -
1 tbsp olive oil
08 -
2 tbsp tomato paste
09 -
24 fl oz marinara sauce
→ Spices & Herbs
10 -
1/4 tsp red pepper flakes
11 -
2 tbsp fresh parsley, chopped or 2 tsp dried parsley
12 -
1/2 tsp dried oregano
13 -
1 tsp dried basil
→ Liquids
14 -
7 cups low sodium chicken broth or vegetable broth
→ Pasta
15 -
9 lasagna noodles, broken into pieces
→ Vegetables
16 -
2 cups fresh spinach leaves (optional)
→ Cheeses
17 -
10 oz ricotta cheese or cottage cheese
18 -
1 cup shredded mozzarella cheese
19 -
1/2 cup freshly grated Parmesan cheese
→ Garnish
20 -
Fresh basil leaves
# Steps to Follow:
01 -
In a large pot over medium-high heat, cook ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper. Drain excess grease then remove meat from pot.
02 -
Heat olive oil in the same pot over medium heat. Add diced onion and cook for 5 minutes until translucent. Stir in minced garlic and cook an additional 1-2 minutes until fragrant.
03 -
Stir in tomato paste, marinara sauce, red pepper flakes, chopped parsley, dried oregano, dried basil, and broth. Return browned meat to pot and mix thoroughly.
04 -
Bring soup to boil. Add broken lasagna noodles, reduce heat to medium-low, and simmer stirring occasionally until noodles are tender, about 10-12 minutes. Add spinach during last minutes and wilt.
05 -
In a small bowl, blend ricotta, shredded mozzarella, and grated Parmesan until creamy and well combined.
06 -
Ladle soup into bowls and top each serving with a generous dollop of cheese mixture. Garnish with fresh basil leaves and serve immediately.
# Extra Suggestions:
01 -
For best texture, cook noodles freshly when ready to serve. The soup can be made ahead through step 4 and refrigerated without noodles. Freeze without cheese topping for up to 3 months.