Lasagna soup is like a cozy hug in a bowl, reminding me of the time my grandmother made her famous lasagna for a family gathering—everyone was too full to move, but still, we kept going back for more. Maybe it’s the tangy tomato base or the gooey, melty cheese that makes this dish feel like home. With a few simple ingredients, you can capture that same comforting essence without the hours spent layering pasta sheets.
Steps
- In a large pot over medium-high heat, cook the ground beef and sausage until they are browned. Season with salt and pepper as desired, then drain the excess grease and set the meat aside.
- In the same pot, heat olive oil over medium heat and add the diced onion, cooking for about 5 minutes while stirring occasionally. Add minced garlic and continue cooking for another minute or two until fragrant.
- Mix in the tomato paste, marinara sauce, spices, and broth, then return the cooked meat to the pot. Stir everything together to combine the flavors.
- Bring the mixture to a boil and then add broken lasagna noodles. Reduce the heat to medium-low, stirring occasionally, until the noodles are tender. Add spinach if desired.
- In a small bowl, combine mozzarella, Parmesan, and ricotta cheeses by stirring them together until well mixed.
- Serve the soup hot by ladling it into bowls and adding a scoop of the cheese mixture on top. Garnish with fresh basil before serving.
Ingredients
- 1 pound ground beef
- 1 pound sausage
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 24 ounces marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 6 cups chicken broth
- 8 lasagna noodles, broken into fourths
- 2 cups fresh spinach (optional)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Fresh basil, for garnish
FAQ
- Can I prepare Lasagna Soup in advance?
- Yes, you can make the soup up to step 4, but avoid adding the noodles. Store it in the fridge, and when you’re ready to serve, bring it to a boil, add the noodles, and cook until they are tender. Finish with a dollop of cheese before serving.
- Is it possible to freeze Lasagna Soup?
- You can freeze Lasagna Soup without the cheese. Place it in a freezer-safe container and keep it for up to 2-3 months. Thaw in the refrigerator overnight, then reheat slowly on the stovetop. It’s best to make fresh noodles when you’re ready to serve.
- How can I make this Lasagna Soup vegetarian?
- To make a vegetarian version, omit the sausage and ground beef. Add additional chopped vegetables like zucchini, mushrooms, and yellow squash when you cook the onion and garlic.
- What are some pasta alternatives for this soup?
- You can substitute any type of pasta for the broken lasagna noodles if you prefer a different texture or have another pasta on hand.
- How do I store leftover Lasagna Soup?
- Store the soup covered in the refrigerator for 3-4 days. Reheat it on the stovetop or in the microwave before serving.
Tips
- Make Ahead: Prepare the soup up to the point of adding the noodles, then refrigerate. When ready to serve, reheat the soup and cook the noodles fresh for the best texture.
- Freezing Tips: If planning to freeze, do so without adding the cheese. Store the soup in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight and reheat slowly on the stove.
- Vegetarian or Vegan Variations: For a vegetarian version, omit the meat and increase the vegetables like zucchini and mushrooms. For a vegan version, also replace the cheese with a plant-based alternative like cashew ricotta.
- Pasta Alternatives: Feel free to swap the broken lasagna noodles with any pasta you have on hand, which can add a unique twist to the dish.
Equipment
- Large Pot
- Slow Cooker (optional, if following slow cooker instructions)
- Freezer Safe Container (for freezing the soup)
