Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach, and three types of cheese! The perfect one-pot dinner for cold nights.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 7 servings

Ingredients

1/2 pound lean ground beef 1/2 pound ground Italian sausage Salt and black pepper to taste 1 yellow onion, chopped 1 Tablespoon olive oil 3 cloves garlic, minced 2 Tablespoons tomato paste 24-ounce marinara sauce 1/4 teaspoon red pepper flakes 2 Tablespoons fresh parsley or 2 tsp 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 (optional) 10 oz ricotta cheese 1 cup shredded mozzarella 1/2 cup grated Parmesan Fresh basil, for garnish

Instructions

Brown beef and sausage in a large pot, season with salt and pepper, then remove and drain.
In the same pot, heat olive oil and sauté onions for 5 minutes. Add garlic and cook another minute.
Add tomato paste, marinara sauce, spices, and broth. Stir well.
Return meat to pot. Bring to a boil. Add noodles and reduce heat. Simmer until noodles are tender.
Add spinach and stir.
Mix ricotta, mozzarella, and Parmesan in a small bowl.
Ladle soup into bowls. Top with a generous scoop of cheese mixture.
Garnish with fresh basil and serve hot.

Notes

Make ahead: Prepare the soup without noodles and refrigerate for up to 3 days. Reheat and add noodles before serving. Freeze: Freeze soup (without noodles or cheese) for up to 3 months. Thaw and reheat with fresh noodles. Vegetarian option: Omit meat and add extra chopped vegetables like mushrooms and zucchini. Slow Cooker: Brown meat and onions first. Transfer all ingredients (except noodles and cheese) to slow cooker. Cook on LOW for 4–6 hours. Add noodles 30 minutes before serving.

Nutrition

Calories: 521
Fat: 28g
Saturated fat: 12g
Sugar: 3g
Sodium: 606mg
Protein: 31g
Carbohydrates: 36g
Fiber: 2g