Description
Warm and comforting, Easy Lasagna Soup transforms the classic flavors of lasagna into a delightful one-pot meal. Perfect for busy weeknights or cozy family dinners, this hearty soup is filled with tender noodles, savory ground beef, zesty Italian sausage, and a creamy three-cheese topping. With its rich aroma and satisfying taste, it’s sure to become a favorite in your household. Plus, it’s easy to customize with additional vegetables or cheeses to suit your preferences. Enjoy a bowl of this delicious Easy Lasagna Soup any night of the week.
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 24 ounces marinara sauce
- 7 cups low sodium chicken broth
- 9 lasagna noodles, broken
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Instructions
- In a large pot over medium-high heat, brown the ground beef and Italian sausage. Season with salt and pepper. Drain excess fat.
- Add olive oil to the pot and sauté chopped onion until translucent (about 5 minutes). Stir in minced garlic and cook for an additional minute.
- Mix in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the cooked meat to the pot and bring to a boil.
- Add broken lasagna noodles and reduce heat to low. Simmer until noodles are tender (12-15 minutes). If using spinach, stir it in during the last few minutes.
- In a separate bowl, combine ricotta cheese, mozzarella cheese, and parmesan cheese.
- Serve soup in bowls topped with the cheese mixture and garnish with fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: For a vegetarian version, substitute meat with mushrooms or lentils and use vegetable broth. Feel free to add extra vegetables like bell peppers or zucchini for added nutrition. This soup can be made ahead; it often tastes even better the next day as flavors meld together.