Hearty Lasagna Soup: Comfort in a Bowl Ready in 30 Minutes
Enjoy the rich flavors of traditional lasagna in a comforting soup that’s ready in just 30 minutes. Perfect for chilly evenings!
Equipment
- - Large pot
Ingredients
For the Soup Base
- 0.75 lb Ground Beef Choose 85/15 for a balanced taste.
- 0.5 lb Ground Sausage Italian sausage adds a delicious kick.
- Salt & Black Pepper Adjust to your taste preferences.
- 1 Onion Finely diced; shallots can be used for a milder flavor.
- 1 tbsp Olive Oil Vegetable oil can be substituted if desired.
- 3 Garlic Minced; fresh garlic is preferred.
For the Soup Flavor
- 2 tbsp Tomato Paste Caramelize it to unlock richer flavors.
- 24 oz Marinara Sauce Rao's Homemade is a top-quality choice.
- 1/4 tsp Red Pepper Flakes Adjust according to your spice tolerance.
- 2 tbsp Fresh Parsley Chopped; can substitute with dried but use less.
- 1/2 tsp Oregano Key herb for flavor complexity.
- 1.5 tsp Basil Key herb for flavor complexity.
- 1/2 tsp Sugar Optional if using a sweeter marinara.
- 7.5 cups Chicken Broth Low-sodium is best for managing salt levels.
For Texture and Creaminess
- 9 pieces Lasagna Noodles Broken into 2-inch pieces.
- 2 cups Fresh Spinach Add at the end to keep it vibrant.
- 12 oz Ricotta Cheese Cottage cheese can be used as a lighter substitute.
- 1.25 cups Mozzarella Cheese Shredded for a gooey texture.
- 0.75 cup Parmesan Cheese Freshly grated for the best results.
For Garnish
- Fresh Basil Thinly sliced, for garnish.
Instructions
Step-by-Step Directions
- Brown the Meat: In a large pot, heat over medium-high heat and add the ground beef and sausage. Cook for about 8-10 minutes until browned, seasoning with salt and pepper. Drain any excess fat.
- Sauté Aromatics: Return the pot to medium heat, add olive oil and the finely diced onion. Cook until softened, about 5 minutes, then add minced garlic and sauté for an additional 1-2 minutes.
- Add Tomato Paste: Stir in the tomato paste and allow it to caramelize for 2 minutes.
- Combine the Sauces: Pour in the marinara sauce and chicken broth, then sprinkle in red pepper flakes, oregano, basil, sugar, and fresh parsley. Mix well and bring to a gentle simmer.
- Cook the Noodles: Once simmering, add the broken lasagna noodles, reduce the heat to medium-low, and cook for about 8-10 minutes.
- Incorporate Spinach: Just before serving, add the fresh spinach to the pot and stir until it wilts, which should take about a minute.
- Prepare the Cheese Mixture: In a separate bowl, combine ricotta, mozzarella, and Parmesan cheeses until well blended.
- Serve and Garnish: Ladle the soup into bowls, topping each with the cheese mixture and a sprinkle of fresh basil.
Notes
Serve with a slice of garlic bread for a delightful meal.