Lasagna Soup

Total Time: 30 minutes | Servings: 8 | Calories per Serving: XXX

This creamy lasagna soup is a comforting blend of tender pasta, savory meat, and rich tomato broth, infused with Italian herbs and a hint of spice. A touch of ricotta and mozzarella adds creaminess, making it a cozy, deconstructed twist on classic lasagna.

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INGREDIENTS

1/2 lbs mild Italian sausage
1/2 lbs ground beef
8 lasagna noodles
4 cups chicken broth
3 cups vegetable broth
24 oz marinara sauce
1/4 cup fresh parmesan (grated or shredded)
2 tbsp tomato paste
2 tbsp heavy cream
1 1/2 cups baby spinach
1/2 yellow onion (diced)
4 cloves garlic (minced)
1 tbsp olive oil 
1 1/2 tsp Italian seasoning
1/2 tsp red pepper flakes
1/2 tsp oregano
Salt & pepper (to taste)
Fresh parsley (for garnish)

RICOTTA MIXTURE
1 cup ricotta cheese
1/4 cup parmesan (grated)
1/4 cup mozzarella (shredded)
2 tsp parsley
1/2 tsp salt

DIRECTIONS

STEP 1
In a large pot over medium heat, cook the Italian sausage and ground beef, breaking them into crumbles, for 6-8 minutes, or until browned and cooked through. Transfer the cooked meat to a separate bowl and set aside for Step 3.

STEP 2
Heat 1 tablespoon of olive oil in the same pot over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.

STEP 3
Pour in the broth, marinara sauce, and tomato paste. Return the cooked meat to the pot and add the Italian seasoning, red pepper flakes, dried oregano, salt, and pepper. Stir well to combine, scraping any browned bits from the bottom of the pot for extra flavor.

STEP 4
Break the lasagna noodles into roughly 1-inch pieces and add them to the pot. Bring the soup to a gentle boil, then reduce heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the noodles are al dente.

STEP 5
While the noodles are cooking, mix the ricotta cheese, a sprinkle of Italian seasoning, and a dash of salt and pepper in a small bowl. Set aside for Step 7.

STEP 6
Once the noodles are tender, stir in the fresh spinach, heavy cream, and grated parmesan. Simmer for another 3-5 minutes, allowing the spinach to wilt and the flavors to meld together. Taste and adjust seasoning with more salt and pepper if needed.

STEP 7
Remove the pot from heat and ladle the lasagna soup into bowls. Top each serving with a generous spoonful of the ricotta mixture and a sprinkle of fresh parsley. For an extra layer of flavor, garnish with a bit more Parmesan or a drizzle of olive oil. Enjoy!

SERVING SUGGESTIONS
Serve with warm garlic bread or cheesy breadsticks for dipping. A simple arugula salad with balsamic vinaigrette also makes a refreshing side.

Nutrition Facts (Per Serving)

435 calories | 23.8g protein | 23.9g carbs | 26.7g fat