Lasagna Soup with Cheese (Printer-Friendly Version)
Warm tomato broth with seasoned meat, broken noodles, spinach, and a rich blend of cheeses on top.
# Ingredients Needed:
→ Meats
01 -
1/2 lb lean ground beef
02 -
1/2 lb ground Italian sausage
03 -
Salt and freshly ground black pepper, to taste
→ Aromatics
04 -
1 yellow onion, diced
05 -
3 cloves garlic, minced
→ Oils & Sauces
06 -
1 tbsp olive oil
07 -
2 tbsp tomato paste
08 -
24 oz marinara sauce
→ Spices & Herbs
09 -
1/4 tsp red pepper flakes
10 -
2 tbsp fresh parsley, chopped or 2 tsp dried parsley
11 -
1/2 tsp dried oregano
12 -
1 tsp dried basil
→ Liquids
13 -
7 cups low sodium chicken broth or vegetable broth
→ Pasta
14 -
9 lasagna noodles, broken into pieces
→ Vegetables
15 -
2 cups fresh spinach leaves (optional)
→ Cheeses
16 -
10 oz ricotta cheese or cottage cheese
17 -
1 cup shredded mozzarella cheese
18 -
1/2 cup freshly grated Parmesan cheese
→ Garnish
19 -
Fresh basil leaves
# Step-by-Step Directions:
01 -
In a large pot over medium-high heat, cook ground beef and Italian sausage until fully browned. Season with salt and freshly ground black pepper during cooking. Drain excess fat and remove meat from the pot.
02 -
Heat olive oil in the same pot over medium heat. Add diced onion and sauté about 5 minutes until translucent and slightly golden. Stir in minced garlic and cook 1 to 2 minutes until fragrant.
03 -
Stir in tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return browned meat to the pot and mix thoroughly.
04 -
Bring the mixture to a boil. Add broken lasagna noodles, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender, about 10 to 12 minutes. Stir in spinach leaves during the last few minutes if using, cooking until wilted.
05 -
Combine ricotta, shredded mozzarella, and grated Parmesan cheese in a small bowl until well blended.
06 -
Ladle soup into bowls and top each portion with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and serve immediately.
# Helpful Hints:
01 -
For make-ahead convenience, prepare through step 4 without adding noodles, refrigerate, and cook noodles fresh before serving. Freeze soup without cheese for up to three months.
02 -
Avoid adding cheese before storing to preserve texture and melting quality.