Lasagna Soup

Ingredients

• 0.5 lb lean ground beef
• 0.5 lb ground Italian sausage
• salt (To taste)
• freshly ground black pepper (To taste)
• 1 yellow onion (Chopped)
• 1 tbsp olive oil
• 3 cloves garlic (Minced)
• 2 tbsp tomato paste
• 1 recipe homemade marinara sauce (Or 24 ounces prepared marinara sauce)
• 0.25 tsp red pepper flakes
• 2 tbsp fresh parsley (Use 2 teaspoons dried parsley instead, if desired)
• 0.5 tsp dried oregano
• 1 tsp dried basil
• 7 cups low-sodium chicken broth (Vegetable broth may be substituted)
• 9 lasagna noodles (Break each noodle into approximately four pieces)
• 2 cups fresh spinach leaves (Optional)
• 10 oz ricotta cheese (Cottage cheese may be substituted)
• 1 cup shredded mozzarella cheese
• 0.5 cup freshly grated Parmesan cheese
• fresh basil (For serving)

Steps

1. 1

   In a large heavy pot over medium-high heat, cook the ground beef and Italian sausage until browned and no longer pink, breaking the meat into small pieces as it cooks. Season with salt and freshly ground black pepper. Drain off the excess grease, then transfer the cooked meat to a bowl and remove it from the pot.

2. 2

   Heat the olive oil in the same large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened.

3. 3

   Add the minced garlic and cook for 1 to 2 minutes, stirring, until fragrant but not browned.

4. 4

   Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, dried oregano, and dried basil until combined.

5. 5

   Pour in the chicken broth and return the browned meat to the pot. Stir to combine.

6. 6

   Bring the soup to a boil. Add the broken lasagna noodles, then reduce the heat to medium-low.

7. 7

   Cook, stirring occasionally, until the noodles are tender, following the noodle package timing and allowing approximately 20 to 25 minutes. Stir in the spinach, if using, during the final minutes so it wilts into the soup.

8. 8

   While the soup cooks, place the ricotta, shredded mozzarella, and grated Parmesan in a small bowl. Stir until evenly combined.

9. 9

   Ladle the hot soup into bowls. Add a scoop of the cheese mixture to each serving and garnish with fresh basil.

Notes

For a slow-cooker version, brown the meat and sauté the onion and garlic first, then transfer them to the slow cooker with the tomato paste, marinara, spices, and broth. Cook on LOW for 4 to 6 hours; add the broken noodles about 30 minutes before serving and cook until tender, then stir in spinach if desired. Any pasta may replace the broken lasagna noodles. For a vegetarian version, omit the meat and add chopped zucchini, mushrooms, and yellow squash. For a vegan version, also replace the cheese with cashew ricotta. Serving size is about 1.5 cups.

Nutrition per serving

• main
• soup
• Italian
• comfort food
• one-pot
• winter
• high-protein