Description
Cozy season is here with this one pot lasagna soup full of bold and comforting flavors. This easy lasagna soup is perfect for a quick weeknight dinner and sure to impress the whole family. Enjoy a cheesy Italian lasagna soup with a hearty texture.
Ingredients
Scale
- ½ lb lean ground beef *see notes
- ½ lb italian ground sausage
- 1 tsp olive oil
- ½ cup yellow onion chopped
- 3 garlic cloves minced
- 3 tbsp tomato paste
- 1 24 oz jar red pasta sauce or marinara
- ¼ tsp red pepper flakes
- ¼ tsp salt *more to taste as needed
- ¼ tsp black ground pepper
- ¼ tsp garlic powder
- ½ tsp crushed dried oregano
- ½ tsp dried thyme
- 7 cup beef or chicken broth
- 9–10 uncooked lasagna noodles broken into pieces
- 3 cup fresh baby spinach
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- Break the lasagna noodles into 4ths and set aside.
- In a large dutch oven or deep pot, brown the meat together on medium high, stirring often about 8-10 minutes.
- Drain or soak up the grease in the pot.
- Add the onions directly to the pot use olive oil if needed and brown for about 5 minutes then add minced garlic and stir.
- Add tomato paste and cook on heated pot for one minute then mix in.
- Add seasonings, red tomato sauce or marinara, broth, meat and bring to a low simmer.
- Add broken lasagna noodles cover and bring down to a rough simmer for about 20 minutes or until noodles are cooked.
- Add spinach and let wilt.
- Add parmesan to the soup.
- Mix ricotta with shredded mozzarella in a small bowl.
- Serve soup and dollop each bowl with ricotta mozzarella mixture.
Notes
- *Use ground chicken or turkey for a healthier alternative or you can also use all ground beef
- *Freezing instructions: Freeze lasagna soup without the cheese
- Place soup in a freezer safe container and freeze for 2-3 months
- Thaw in the refrigerator overnight and reheat slowly on the stovetop for best flavor
- *Vegetarian Lasagna Soup: Skip sausage and ground beef and add more chopped vegetables cooking with onion and garlic
- I recommend zucchini mushrooms and/or yellow squash
- *This is great for meal prep and will last in the fridge for up to 5 days
- You can also freeze this soup once cooled
- Add it to a freezer friendly container and freeze for up to 3 months
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5cup
- Calories: 594kcal
- Sugar: 6g
- Sodium: 2390mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 3g + 10g
- Trans Fat: 0.3g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 93mg