Hearty Lasagna Soup: A Cozy Twist for Fast Food Fatigue
This lasagna soup combines comfort and flavor in a quick, satisfying dish perfect for any family dinner.
Equipment
- - Large pot
Ingredients
For the Meat Base
- 1 pound Ground Beef 85/15 blend preferred
- 1 pound Ground Sausage or turkey sausage for leaner option
For the Soup Base
- 1 teaspoon Salt adjust to taste
- 1 teaspoon Black Pepper adjust to taste
- 1 medium Onion finely diced
- 2 tablespoons Olive Oil for sautéing
- 3 cloves Garlic minced
- 2 tablespoons Tomato Paste
- 24 ounces Marinara Sauce high-quality
- 1/2 teaspoon Red Pepper Flakes optional
- 1/4 cup Parsley fresh, chopped
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Sugar to balance acidity
- 4 cups Chicken Broth or vegetable broth
For the Pasta
- 8 ounces Lasagna Noodles broken into pieces
For the Nutritional Boost
- 2 cups Fresh Spinach
For the Cheese Topping
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese shredded
- 1/2 cup Parmesan Cheese freshly grated
- 1/4 cup Fresh Basil for garnish
Instructions
Main Steps
- In a large pot, heat over medium heat and add the ground beef and sausage. Cook until browned, about 8-10 minutes, breaking up any clumps.
- Sprinkle in salt and pepper to taste. Drain excess fat, retaining a tablespoon in the pot for flavor.
- Add the finely diced onion to the pot and sauté for about 5 minutes until translucent. Stir in minced garlic, cooking for an additional 1-2 minutes until fragrant.
- Add the tomato paste, and allow it to caramelize for about 2 minutes to deepen the flavor profile.
- Pour in the marinara sauce and chicken broth, mixing in the herbs and sugar. Bring the mixture to a gentle simmer.
- Once bubbling, stir in broken lasagna noodles, ensuring you mix well to prevent sticking. Cook for 8-10 minutes until the noodles are tender and cooked through.
- In the last minute of cooking, add fresh spinach and stir until wilted.
- In a bowl, combine ricotta, mozzarella, and Parmesan cheese, mixing well to create a creamy topping.
- Ladle the soup into bowls and generously top each serving with the cheese mixture and fresh basil as garnish.
Notes
Store leftover lasagna soup in an airtight container for up to 4 days in the fridge. For longer storage, freeze the soup in portions without noodles for up to 3 months.