Easy Lasagna Soup Recipe
This lasagna soup is hearty and comforting and tastes just like homemade lasagna, but is made so much easier (and faster) as a soup.
Servings 6 -8
Calories 543kcal
Ingredients
For the soup
- ½ pound ground beef
- ½ pound ground mild Italian sausage
- 1 medium yellow onion diced
- 4 cloves garlic minced or pressed
- 1 28 ounce can crushed tomatoes
- 3 tablespoons tomato paste
- 8 cups chicken broth
- 2 bay leaves
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- ⅛ teaspoon red pepper flakes
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 6 ounces lasagna noodles broken into 2-inch pieces
- 4 cups fresh spinach
For the ricotta cheese topping
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese shredded
- ¼ cup parsley chopped
- ¼ cup fresh basil leaves chopped
- generous pinch of kosher salt
Instructions
- For the lasagna soup:
- In a large pot or Dutch oven over medium-high heat, cook the ground beef and sausage until browned, 6-7 minutes. Add the onion and garlic and cook until the onion softens, about 4-5 minutes.
- Add the crushed tomatoes, tomato sauce, chicken broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper. Bring to a boil and cook for 10 minutes, then add the lasagna noodles. Reduce to medium-low and cook for 10 minutes more, or until the noodles are tender. Add more chicken broth or water if needed. Discard the bay leaf, add the spinach, and cook until wilted.
- While the soup is cooking, in a medium bowl mix the ricotta cheese, mozzarella, parsley, basil, and kosher salt. Set aside or refrigerate until ready to serve.
- To serve, ladle the soup into bowls, top with a dollop or two of the ricotta cheese topping, and sprinkle with more parsley and basil.