Cozy Up with Irresistibly Creamy Lasagna Soup Tonight
Lasagna Soup made with ground beef, sausage, spinach, and three types of cheese! The perfect dinner for those cold winter nights!
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper to taste
- 1 yellow onion chopped
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley chopped (or 2 teaspoons dried)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles broken into pieces
- 2 cups fresh spinach leaves optional
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil for serving
Instructions
- 1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.
- 2. In the same pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes. Add minced garlic and cook for another 1-2 minutes.
- 3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.
- 4. Bring to a boil, then add lasagna noodles. Reduce heat to medium-low, and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
- 5. In a small bowl, mix mozzarella, Parmesan, and ricotta.
- 6. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.
Notes
Store lasagna soup covered, in the refrigerator for 3-4 days.
Make ahead instructions: Make the recipe up to step 4. Do not add the noodles. Store the soup in the refrigerator. When ready to serve, start at step 5.
Freezing instructions: Freeze lasagna soup without the cheese. Use a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop.