Description
A cozy, hearty soup with all the flavors of classic lasagna.
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
9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves (optional)
10 ounces ricotta 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 onion and sauté for about 5 minutes. Add garlic and cook for another minute.
3. Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil. Add broth and return meat to the pot.
4. Bring to a boil, 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 cheeses.
6. Ladle soup into bowls and top with a scoop of cheese mixture. Garnish with fresh basil.
Notes
Store covered in the refrigerator for 3-4 days.
Make ahead: Prepare through step 3, refrigerate, and add noodles when reheating.
Freeze without cheese for up to 3 months, thaw overnight in the fridge.
- Prep Time: 10
- Cook Time: 40
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: About 1.5 cups
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 606 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg