Lasagna Soup
Made with great ingredients, this comforting Lasagna Soup is so satisfying! It’s hearty, packed with deliciousness and a great meal to enjoy!
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.