Lasagna Soup
This viral Lasagna Soup recipe is SO delicious. It has all the flavors of lasagna in soup form, made in one pot, making it the perfect weeknight cozy meal. Serve this with a beautiful shaved brussels sprout salad, apple cobbler and cranberry margaritas for an ideal fall dinner.
Servings: 4
Cost: $7
Equipment
- 1 large Dutch oven or pot
- 1 spatula or wooden spoon
Ingredients
- 1/2 pound ground beef (I like to use 85%/15%)
- 1/2 pound Italian sausage links removed from casing
- Kosher salt
- 1/2 yellow onion peeled and diced
- 3 garlic cloves minced
- 3 tablespoons tomato paste
- 1 1/2 teaspoons ground oregano
- Pinch crushed red pepper
- 3/4 cup store-bought or homemade marinara sauce
- 4 cups chicken broth or broth of choice
- 5 ounces lasagna sheets broken into pieces (1 to 2-inch pieces)
- 1/4 cup heavy cream
- 1/2 cup shredded Parmesan-Reggiano as garnish
- 1 1/2 cups fresh baby spinach
- 3/4 cup shredded mozzarella
- Fresh basil leaves as garnish
Instructions
- In a medium Dutch oven, set over medium-low heat. Add the ground beef and Italian sausage and add a few pinches of kosher salt. Break up the ground beef and sausage into crumbles. And when they’re about halfway cooked, about 5 minutes, add in the diced yellow onion and garlic.
- Cook until everything has softened, about 3 more minutes.
- Mix in the tomato paste and cook for an additional minute. Add in the spices: oregano and crushed red pepper.
- Pour in the marinara sauce and broth; bring to gentle simmer. Add in the broken lasagna sheets and cook for about 10 to 12 minutes, until all the flavors marry together and the pieces of lasagna are al dente. Give it a taste and adjust the salt to your liking.
- Pour in the heavy cream, Parmesan, baby spinach and cook for an additional minute or so. Just until the spinach has softened. Lastly, mix in the mozzarella. Divide amongst bowls. Garnish with more grated Parmesan and basil leaves.
Video
Notes
Tips and Tricks
- How to Freeze Lasagna Soup - I think this soup is delicious frozen but the noodles are a bit finicky. I say that you can make the soup and leave out the noodles, spinach and mozzarella cheese. Freeze it in containers and when you re-heat it, add the noodles and cook them. Fold in the spinach and mozzarella.
- Meat Variations - I love this soup with Italian spicy chicken sausage and ground beef. But feel free to use ground pork, chicken or turkey. All would be delicious.
Nutrition
Serving: 4g | Calories: 450kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Cholesterol: 45mg | Sodium: 23mg | Potassium: 33mg | Fiber: 4g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 12mg
