Easy Lasagna Soup
Get the taste of a classic pasta dish in cozy soup form! My creamy Lasagna Soup is hearty, full of flavor, and comes together all in one pot for an easy meal during those cooler months.
Servings: 6
Calories: 283kcal
Equipment
- Mixing Bowl
- Chef's Knife
- Can Opener
- Dutch Oven
- Silicone Spatula
- Ladle
Ingredients
Ricotta Topping
- 6 ounces ricotta cheese
- ¼ cup shredded mozzarella cheese
- ¼ cup parmesan cheese (grated)
- 1 teaspoon Italian seasoning
- 1 pinch salt
Lasagna Soup
- ½ pound ground beef
- ½ pound ground Italian sausage (or just use a full pound of beef)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ count yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons tomato paste
- ¼ cup frozen chopped spinach
- 24 ounces marinara sauce
- 3 - 4 cups chicken or beef broth
- 1 tablespoon molasses
- 2 teaspoons apple cider vinegar
- ½ teaspoon cayenne pepper
- 6 count lasagna noodles (broken into 1-inch pieces)
- ¼ cup heavy cream (optional)
- ricotta mixture from above (for garnish)
- freshly chopped parsley (for garnish)
- fresh basil (for garnish)
Instructions
Ricotta Topping
- Mix the cheeses together with a teaspoon of Italian seasoning and a bit of salt to taste. Set aside, covered, in the refrigerator for later.
Lasagna Soup
- If you haven't already, go ahead and chop up your onion and garlic.
- Brown the ground beef and sausage in a large Dutch oven on medium heat. Season the beef with a little salt and pepper, then use a spatula to crumble the meat.
- Drain and remove excess grease, reserving about 1 tablespoon in the skillet.
- Add your diced onion to the pot, cooking until translucent.
- Pour in the minced garlic and cook for another minute.
- Stir in the tomato paste until the color deepens and it becomes fragrant, usually 2 - 3 minutes.
- Next, pour the spinach, marinara, broth, molasses, apple cider vinegar, and red pepper. Stir well.
- Bring the pot to a boil. Add your broken lasagna noodles and reduce the heat to medium-low, stirring occasionally.
- Once the noodles are tender, remove the pot from heat and stir in the heavy cream if using.
- Finally, ladle the soup into serving bowls. Top with the ricotta mix from above, as well as fresh basil and chopped parsley. Enjoy!
Notes
- Store covered in the refrigerator for up to 4 days.
- You can substitute the broken lasagna noodles for your favorite type of pasta!
- Want a thicker soup without using heavy cream? Omit the cream, and whisk a few teaspoons of cornstarch with some of the broth before adding to the pot. You could also thicken with a little coconut cream or instant potatoes.
Nutrition
Calories: 283kcal | Carbohydrates: 15g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 1721mg | Potassium: 753mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1803IU | Vitamin C: 22mg | Calcium: 196mg | Iron: 6mg