Lasagna Soup
Ingredients
- 1 lb lean ground beef 85/15 or leaner
- 1 lb mild Italian sausage casings removed, or substitute ground turkey Italian sausage
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes optional, adjust to taste
- 1 28 oz can crushed San Marzano tomatoes
- 1 14.5 oz can diced tomatoes with juices
- 4 cups chicken or beef broth bone broth preferred for extra nutrition
- 2 cups water
- 10 oz dried lasagna noodles broken into 2–3 inch pieces, about 9–10 sheets
- 2 cups fresh baby spinach optional, stirred in at the end
- 1 tablespoon olive oil for cooking
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 1 cup whole milk ricotta cheese part-skim works for a lighter option
- 1.5 cups shredded mozzarella cheese freshly shredded melts best
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves torn or chiffonade
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and Italian sausage, breaking it apart with a wooden spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 1–2 minutes at a time to develop browning, then break apart and stir. Continue cooking until meat is browned and cooked through, about 7–8 minutes total. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
- Reduce heat to medium. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 4–5 minutes. Add the minced garlic and cook 1 minute more until fragrant.
- Push the meat and onion mixture to the edges of the pot and add the tomato paste to the center. Let it toast in the pot for 1–2 minutes, stirring occasionally, until it darkens slightly and smells rich and caramelized. Stir everything together to coat.
- Add the dried oregano, basil, thyme, and red pepper flakes (if using) and stir to combine with the meat mixture.
- Pour in the crushed San Marzano tomatoes, diced tomatoes with their juices, broth, and water. Stir everything together, scraping up any browned bits from the bottom of the pot — this is pure flavor.
- Increase heat to medium-high and bring the soup to a boil. Taste and adjust seasoning with remaining salt and pepper.
- Once the soup is boiling, add the broken lasagna noodles. Stir well to prevent sticking. Reduce heat to a steady simmer and cook uncovered for 10–12 minutes, stirring every few minutes, until the noodles are tender but still have a slight bite (al dente).
- If using spinach, stir it in now and let it wilt for 1–2 minutes. Taste the soup one final time and adjust salt, pepper, and seasoning as needed.
- Ladle the hot soup into bowls. Top each bowl with a generous dollop of ricotta cheese, a handful of shredded mozzarella, a sprinkle of grated Parmesan, and fresh basil. Serve immediately with crusty bread for dipping.
Notes
Meal Prep Tip: Store cooked noodles separately from the broth to prevent them from absorbing too much liquid and becoming mushy overnight. Add noodles to individual bowls at serving. Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat with a splash of broth if thickened. Freezer Friendly: Freeze the broth and meat base (without noodles) for up to 3 months. Thaw overnight in the refrigerator and cook fresh noodles when ready to serve. Lighter Option: Use all ground turkey Italian sausage and part-skim ricotta to reduce calories and saturated fat without sacrificing flavor. Vegetarian: Omit meat and add 2 cans of drained lentils or 1 lb browned baby bella mushrooms in its place.