How to Make Lasagna Soup

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If you love the rich and comforting flavors of lasagna but want a quicker and easier way to enjoy it, Lasagna Soup is the answer. This hearty soup captures all the essence of traditional lasagna in a bowl. Here's a step-by-step guide to creating this delicious and satisfying dish:

Ingredients:

  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (24 oz) marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 4 cups chicken broth
  • 8 lasagna noodles, broken into 4ths
  • 2 cups fresh spinach (optional)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup ricotta cheese
  • Fresh basil for garnish

Instructions:

  1. Brown the meat: In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove the meat from the pot.
  2. Cook onion and garlic: Heat olive oil in the pot over medium heat. Sauté diced onion for about 5 minutes, stirring occasionally. Add minced garlic and cook for another 1-2 minutes.
  3. Add sauce and spices: Stir in tomato paste, marinara sauce, dried oregano, dried basil, dried thyme, and chicken broth. Return the browned meat to the pot.
  4. Add lasagna noodles: Bring the pot to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook until noodles are tender. Add spinach if using.
  5. Combine cheeses: In a small bowl, stir together mozzarella, Parmesan, and ricotta cheeses.
  6. Serve warm: Ladle the hot soup into bowls and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.

Make Ahead and Freezing Instructions:

To make ahead: Follow the recipe up to step 4. Do not add the noodles. Store the soup in the refrigerator. When ready to serve, resume at step 5.

To freeze: Freeze lasagna soup without the cheese. Place in a freezer-safe container for 2-3 months. Thaw in the refrigerator overnight and reheat on the stovetop. Optionally, make fresh noodles when ready to serve.

Storage: Store lasagna soup covered in the refrigerator for 3-4 days.

Other Variations:

  • Vegetarian Lasagna Soup: Omit meat and add more chopped vegetables during cooking. Recommended additions include zucchini, mushrooms, and yellow squash.
  • Vegan Lasagna Soup: Omit meat and substitute cheese with homemade cashew ricotta. Add more chopped vegetables during cooking.
  • Pasta Substitutions: Feel free to substitute any type of pasta for the broken lasagna noodles.

Enjoy this delightful twist on classic lasagna in a warm and comforting soup form!