Lasagna Soup Recipe
This easy Lasagna Soup takes all the classic flavors of traditional lasagna and transforms them into a warm, cozy one-pot soup loaded with ground beef, Italian sausage, tender noodles, and a rich tomato broth. Finished with a creamy ricotta topping, it’s the perfect comforting dinner for busy weeknights or anytime you’re craving hearty Italian comfort food.
Equipment
Ingredients
Lasagna Soup Ingredients
- 1 lb Mild Italian Sausage casting removed
- 1 lb Ground Beef
- 1 tbsp Olive Oil
- 1 cup Onion finely chopped
- 1 tbsp Minced Garlic
- 6.5 cups Chicken Broth
- 24 oz Marinara Sauce
- 1 Bay Leaf
- 1 tbsp Herbs de Provence
- 1 tbsp Adobo
- 7 Lasagna Noodles broken into smaller pieces
- ½ tsp Salt
- ½ tsp Pepper
- 2 cups Spinach fresh spinach, chopped
- 1 tsp Red Pepper Flakes optional heat
- 1 cup Shredded Mozzarella Cheese
- ½ cup Heavy Cream
- ¼ cup Fresh Basil chopped
Ricotta Topping
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese shredded
- ½ cup Parmesan Cheese grated
- ¼ cup Fresh Basil chopped
- Salt & Pepper to taste
Instructions
- Start by gathering all your ingredients so everything is ready to go. Chop the spinach, basil, and onions, mince the garlic, and break the lasagna noodles into bite-sized pieces. Set your prepped ingredients aside.Heat a large Dutch oven or soup pot over medium heat. Add the Italian sausage and ground beef, breaking them apart with a wooden spoon as they cook. Once the meat is browned and fully cooked, about 6-8 minutes, drain off any excess grease and set the meat aside.
- Using the same pot, drizzle in a little olive oil if needed. Add the chopped onion and cook until it becomes soft and translucent, about 3 minutes. Stir in the garlic and let it cook for about 30 seconds, just until it becomes fragrant.
- Pour in the chicken broth and marinara sauce, then add the bay leaf, Herbs de Provence, and Adobo seasoning. Return the browned meat to the pot and give everything a good stir. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20 minutes so all those flavors can come together.
- Add the broken lasagna noodles straight into the pot. Cook them until they’re tender but still al dente, about 10-12 minutes, stirring occasionally to prevent sticking. During the last 2 minutes, stir in the spinach and let it wilt.Remove and discard the bay leaf, then stir in 1 cup of mozzarella cheese, the red pepper flakes, and the heavy cream. Let everything simmer just long enough for the spinach to soften and the cheese to melt. Turn off the heat.
- While the noodles finish cooking, make your creamy topping. In a small bowl, combine the ricotta, mozzarella, Parmesan, chopped basil, and a little salt and pepper. Mix until smooth and creamy, then set it aside.
- Ladle the hot soup into bowls and add a generous scoop of the ricotta mixture right on top. Sprinkle with extra mozzarella and fresh basil if you’d like, and add a pinch of red pepper flakes for heat. Swirl the ricotta into the soup before taking your first bite, you’ll get classic lasagna flavor in every spoonful. Enjoy!
Nutrition
Calories: 713kcalCarbohydrates: 30gProtein: 37gFat: 50gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 144mgSodium: 2570mgPotassium: 816mgFiber: 3gSugar: 6gVitamin A: 1840IUVitamin C: 12mgCalcium: 394mgIron: 4mg
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