Lasagna Soup

Serves
7
Prep
10 min
Cook
40 min
Total
50 min

Ingredients

Soup

  • 2251/2glbground beef, lean
  • 2251/2glbItalian sausage, ground
  • salt, to taste
  • black pepper, freshly ground, to taste
  • 1tbspolive oil
  • 1yellow onion, chopped
  • 3clovesgarlic, minced
  • 2tbsptomato paste
  • 68024gozmarinara sauce, jarred
  • or 1batchmarinara sauce, homemade
  • 1/4tspred pepper flakes
  • 2tbspparsley, fresh, chopped
  • or 2tspdried parsley
  • 1/2tspdried oregano
  • 1tspdried basil
  • 1.77lcupschicken broth, low-sodium
  • 9lasagna noodles, broken into quarters
  • 4802mlcupsspinach leaves, fresh, optional

Cheese topping

  • 28510gozricotta cheese
  • 2401mlcupmozzarella cheese, shredded
  • 1201/2mlcupParmesan cheese, freshly grated

To serve

  • basil, fresh, for serving

Equipment

  • large enameled pot
  • meat chopper

Steps

Soup

  1. Brown the ground beef and sausage in the pot over medium-high heat, seasoning with salt and pepper as they cook. Drain the grease and take the meat out of the pot.

  2. Heat the olive oil in the pot over medium heat. Add the onion and sauté for about , stirring now and then. Add the garlic and cook for more.

  3. Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, dried basil and broth. Return the meat to the pot.

  4. Bring to a boil, then add the lasagna noodles. Reduce the heat to medium-low and cook, stirring now and then, until the noodles are tender. Stir in the spinach, if using.

Cheese topping

  1. Stir the ricotta, mozzarella and Parmesan together in a small bowl.

Serve

  1. Ladle the hot soup into bowls and top each with a dollop of the cheese mixture. Garnish with fresh basil.

Storage

  • Keeps covered in the fridge for 3–4 days.
  • Make ahead: make the soup without the noodles and refrigerate it. To serve, bring it to a boil, cook the noodles in it, and top with the cheese mixture.
  • Freezer: freeze the soup without the cheese in a freezer-safe container for 2–3 months. Thaw in the fridge overnight and reheat slowly on the stovetop.

Notes

  • The author makes her own marinara sauce (linked from the source page); one full batch replaces the jar.

Variations

Vegetarian: leave out the beef and sausage and cook more chopped vegetables with the onion and garlic, such as zucchini, mushrooms and yellow squash.

Vegan: make the vegetarian version and replace the cheese topping with homemade cashew ricotta.

Other pasta: use any pasta shape instead of the broken lasagna noodles.

Source: tastesbetterfromscratch.com