PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 7
Cold nights are not yet over, and nothing is more comforting than a bowl of this lasagna soup with ground beef, sausage, spinach, and three kinds of cheese!
INGREDIENTS :
- 1 tbsp olive oil
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 9 lasagna noodles, broken into pieces
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 recipe homemade marinara sauce (or 24 oz. marinara sauce)
- 2 tbsp tomato paste
- 1/2 tsp dried oregano leaves
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 2 tsp dried parsley, chopped (or 2 teaspoons dried)
- 7 c. low sodium chicken broth (or vegetable broth)
- 1 c. shredded mozzarella cheese
- 10 oz. ricotta cheese (or cottage cheese)
- 1/2 c. freshly grated Parmesan cheese
- 2 c. fresh spinach leaves (optional)
- fresh basil, for serving
- salt and freshly ground black pepper, to taste
DIRECTIONS :
Step 1: Cook the ground beef and sausage in a large pot over medium-high heat until browned. As they cook, season the ground beef and sausage with salt and pepper. When done, drain the grease and set the meat aside.
Step 2: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onions to the pot and saute for about 5 minutes, stirring often. Then, add the minced garlic and continue to cook for a to 2 minutes more.
Step 3: Add the tomato paste along with the marinara sauce, spices, and broth. Stir until blended, then add the meat back to the pot.
Step 4: Bring everything to a boil, then add the lasagna noodles that have been broken into 4ths. Adjust the heat to medium-low and cook until the noodles are tender, stirring often. If using, add the spinach at this point.
Step 5: Place the mozzarella, Parmesan, and ricotta cheeses in a small bowl. Mix well.
Step 6: Into bowls, ladle the soup and top with a dollop of the cheese mixture. Serve garnished with some fresh basil. Enjoy!
Nutrition Facts:
Calories: 510kcal, Carbohydrates: 35g, Protein: 33g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 84mg, Sodium: 621mg, Potassium: 663mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1245IU, Vitamin C: 6mg, Calcium: 291mg, Iron: 3mg
LASAGNA SOUP
Ingredients
- 1 tbsp olive oil
- 1/2 lb lean ground beef
- 1/2 lb ground Italian sausage
- 9 lasagna noodles, broken into pieces
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 recipe homemade marinara sauce (or 24 oz. marinara sauce)
- 2 tbsp tomato paste
- 1/2 tsp dried oregano leaves
- 1 tsp dried basil
- 1/4 tsp red pepper flakes
- 2 tsp dried parsley, chopped (or 2 teaspoons dried)
- 7 c. low sodium chicken broth (or vegetable broth)
- 1 c. shredded mozzarella cheese
- 10 oz. ricotta cheese (or cottage cheese)
- 1/2 c. freshly grated Parmesan cheese
- 2 c. fresh spinach leaves (optional)
- fresh basil, for serving
- salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook the ground beef and sausage in a large pot over medium-high heat until browned. As they cook, season the ground beef and sausage with salt and pepper. When done, drain the grease and set the meat aside.
Step 2: Heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onions to the pot and saute for about 5 minutes, stirring often. Then, add the minced garlic and continue to cook for a to 2 minutes more.
Step 3: Add the tomato paste along with the marinara sauce, spices, and broth. Stir until blended, then add the meat back to the pot.
Step 4: Bring everything to a boil, then add the lasagna noodles that have been broken into 4ths. Adjust the heat to medium-low and cook until the noodles are tender, stirring often. If using, add the spinach at this point.
Step 5: Place the mozzarella, Parmesan, and ricotta cheeses in a small bowl. Mix well.
Step 6: Into bowls, ladle the soup and top with a dollop of the cheese mixture. Serve garnished with some fresh basil. Enjoy!
