Hearty Lasagna Soup: Comfort Food in a Bowl
This Hearty Lasagna Soup offers the comforting flavors of traditional lasagna in a warm, easy-to-make soup.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 0.75 lb Ground Beef Use 85/15 for a perfect balance of flavor and fat.
- 0.5 lb Ground Sausage Any variety adds a savory depth that enhances the soup.
- 1 Onion Finely diced; yellow or white onions are ideal.
- 1 tbsp Olive Oil Great for sautéing to release the aromatics.
- 3 cloves Garlic Minced; fresh garlic gives the best aromatic flavor.
- 2 tbsp Tomato Paste Browning it enhances the tomato flavor before adding liquids.
- 24 oz Marinara Sauce A high-quality sauce is key; I recommend Rao's for richness.
- 7.5 cups Chicken Broth A flavorful base; can substitute with vegetable broth.
- 1/4 tsp Red Pepper Flakes Adds subtle heat; adjust to your spice preference.
- 1/2 tsp Sugar Balances the acidity of the tomatoes beautifully.
For the Seasoning
- Salt and Black Pepper Essential for enhancing all the flavors; season to taste.
- 2 tbsp Fresh Parsley Chopped; adds freshness; use fresh for best flavor.
- 1/2 tsp Oregano Brings a delightful herbaceous note to the soup.
- 1.5 tsp Basil A must for that classic lasagna taste.
For Noodles and Greens
- 9 Lasagna Noodles Broken into 2-inch pieces; cook al dente to prevent mushiness.
- 2 cups Fresh Spinach Add in the last minute for nutrition and color.
For the Cheese Topping
- 12 oz Ricotta Cheese A creamy base for the topping; adds richness.
- 1.25 cups Mozzarella Cheese Shredded; melts beautifully for a comforting finish.
- 0.75 cup Parmesan Cheese Freshly grated; enhances flavor with a nutty note.
- Fresh Basil For garnish; elevates the dish’s presentation and flavor.
Instructions
Directions
- Heat a large pot over medium-high heat. Add the ground beef and sausage, cooking for 8-10 minutes. Season with salt and pepper, and drain any excess fat.
- In the same pot, add olive oil and sauté the diced onion until soft, about 5 minutes. Then, add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
- Add the marinara sauce and chicken broth to the pot. Stir in red pepper flakes, oregano, basil, parsley, and sugar. Allow the mixture to come to a simmer.
- Once simmering, add in the broken lasagna noodles and cook for 8-10 minutes until tender but still al dente.
- In the last minute of cooking, gently fold in the fresh spinach.
- In a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheeses for the topping.
- Dish out the soup hot into bowls and top each serving with the cheese mixture. Finish with a sprinkle of fresh basil.
Notes
Optional: Drizzle with extra virgin olive oil before serving for added flavor.