Lasagna Soup
During the colder months, soups are a necessity. They warm up inside out! A nice bowl of hot soup is so comforting! Depending on the kind, some of them can easily replace a meal. I’m thinking of Udon Noodle Soup, French Onion Soup Gratinée, Slow Cooker Beef Barley Soup, Chicken Tortilla Soup, New Orleans Gumbo, Creamy Cabbage Soup, and many more including this amazing one… Lasagna Soup!
It’s not a soup… it’s a meal! This is so satisfying! With ground beef, hot Italian sausage, spinach, seasonings and 3 types of cheese, this is a bowl packed with yumminess! It has all the flavors found in a nice hearty lasagna in a delicious bowl. This is certainly one of my favorites… perfect for those cold days!
With my crazy schedule, I don’t often have time to make homemade lasagna noodles so the next best thing is to buy them at the store but many times they’re broken. They’re either chipped or in small pieces and pretty useless for making lasagna unless we reuse them to make a Lasagna Soup! Why throw them in the garbage? There’s nothing wrong with them… they’re still good. We just have to break them down into bite sized pieces for the soup… that’s all.
Besides being savvy, this recipe is simply incredible! I like using two types of meat; ground beef and my homemade Hot Italian sausage. The combination marries so well together. Along comes some onions, spinach and seasonings. To accentuate the flavor, I add some tomato paste. When buying a little can, there’s always leftovers so click on the link to salvage them… Tomato Paste Leftover Solution.
Marinara Sauce is ideal for this soup! In the video, I use a jar bought at the store which was pretty decent but I still prefer my homemade version… Another ingredient made from “scratch” that I use in my soup is my Italian seasoning which to me is a great all-purpose blend. It has oregano, marjoram, thyme, basil, rosemary, sage, savory, and other spices in it.
Let’s talk about the noodles shall we. Many love their pasta “al dente” which means after they’re cooked, they’re firm… not crispy! This is a soup and I personally prefer my noodles to be soft… not firm therefore I cook them for the full 15 minutes. Like most recipes, adjust and cook to your liking. There’s no right or wrong… it’s a matter of taste and preference.
A typical lasagna wouldn’t be complete without the cheese. When ready to serve, I top it off with a spoonful of ricotta cheese followed by Mozzarella and then Grana Padano although regular Parmesan is just fine. The added cheeses wrap the dish up so beautifully! Some fresh chopped parsley is sprinkled on top as the finishing touch… it’s good for us!
This makes a big pot of yumminess! If you enjoy it as a meal, you’ll most likely be left with some for a day or two. The next time you reheat the soup, you might have to add more beef broth to thin it out. Now many recipes out there use water instead… water is pretty tasteless, broth is better!
This Lasagna Soup is not only nice on a cold winter day but also a great way to use up your broken pasta. It’s a meal on its own! Hearty and so tasty, this is a lovely one pot meal that your family will definitely enjoy this season…
Bon Appétit!
Check out these other delicious soup and chowder recipes…
– West Coast Smoked Salmon Chowder
– Cauliflower Cheese Soup
– Cream of Mushroom Soup
– Corn Chowder
– Creamy Tomato Basil & Parmesan Soup
– Avgolemono Chicken Soup
– Broccoli Cheddar Soup
– Italian Wedding Soup
and for even more soup and chowder recipes, click on this link… Recipe Category • Soups
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Lasagna Soup
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1 1/2 lbs. lean ground beef
- 8 oz. (2 links) hot Italian sausage, casings removed see Recipe
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 cups yellow onions, diced
- 5 large cloves garlic, pressed
- 2 tbsp. tomato paste tips & tricks
- 1 1/2 tbsp. Italian seasoning see Recipe
- 3 1/2 cups (28 oz.) marinara sauce see Recipe
- 1 can (14 oz.) diced tomatoes
- 5 cups low-sodium beef broth
- 1 cup (150 g) frozen spinach, thawed, drained and excess liquid squeezed out
- 10 oz. lasagna noodles, broken into bite size pieces
- 1/2 cup ricotta cheese (1 tbsp. per bowl)
- 3 tbsp. Mozzarella cheese, grated (1 tsp. per bowl) tips & tricks
- 3 tbsp. Grana Padano cheese, grated (1 tsp. per bowl)
- 2 tbsp. chopped parsley, for garnish tips & tricks
Directions
- In a Dutch oven over medium heat, add oil and when it gets hot, add ground beef and Italian sausage; season generously with salt and pepper. Cook halfway breaking the meat into small pieces.
- Add onions and sauté until soft, about 4minutes. Add garlic and sauté for 1 minute.
- Add tomato paste, Italian seasoning, marinara sauce, diced tomatoes, beef broth and spinach. Stir well, bring to a boil and adjust seasonings.
- When the mixture starts boiling, add the noodles and cook until tender, about 10 to 15 minutes depending on the thickness.
- When ready to serve, garnish with ricotta, Mozzarella and Grana Padano, and sprinkle on fresh chopped parsley.
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