Description
Lasagna Soup is a comforting and hearty Italian-inspired soup that combines the classic flavors of lasagna in a warm, easy-to-make bowl. It features a rich tomato broth with seasoned Italian sausage, ground beef, tender pasta, and fresh spinach, all topped with a creamy blend of ricotta, mozzarella, parmesan, and cream cheese for an authentic lasagna taste experience without the fuss of layering a traditional casserole.
Ingredients
Scale
Meat and Vegetables
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 heaping Tablespoon)
- 1/2 lb sweet Italian sausage
- 1/2 lb 90% lean ground beef
Liquids and Tomato Base
- 5 1/2 cups low sodium chicken broth
- 14.5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 Tablespoons tomato paste
Seasonings
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, plus additional to taste
- 3/4 teaspoon ground black pepper, plus additional to taste
- 1/4 teaspoon crushed red pepper (optional)
Pasta and Greens
- 2 1/2 cups / 5 oz dry Mafalda noodles
- 2 cups chopped fresh spinach
Cheese Topping
- 1 cup shredded mozzarella cheese
- 8 oz whole milk ricotta cheese
- 1/3 cup grated parmesan (or parmesan romano) cheese
- 2 oz cream cheese (softened, optional)
- 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)
Instructions
- Heat Oil and Cook Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion and cook until softened and translucent, about 4-5 minutes. Add minced garlic and cook just until fragrant, about 30 seconds, being careful not to burn it.
- Brown the Meats: Add the sweet Italian sausage and lean ground beef to the pot. Crumble the meats as you cook and continue to cook until browned throughout, about 6-8 minutes. There is no need to drain the rendered fat for extra flavor.
- Add Tomato Base and Seasonings: Pour in the chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in granulated sugar, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper if using. Mix everything thoroughly to combine the flavors well.
- Boil and Cook Pasta: Bring the mixture to a boil, stirring occasionally to prevent sticking. Once boiling, add the dry Mafalda noodles and cook for about 10 minutes or until the pasta is tender but still al dente.
- Simmer Soup: Reduce the heat to low and let the soup simmer gently for 15 minutes to deepen the flavors. This simmering time is ideal for preparing the cheese mixture for topping.
- Prepare Cheese Mixture: In a medium bowl, combine the shredded mozzarella, ricotta cheese, grated parmesan, softened cream cheese (if using), and finely chopped parsley. Mix until well blended and creamy.
- Finish with Spinach: Stir in the chopped fresh spinach into the simmering soup and cook until wilted, about 2 minutes.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the prepared creamy cheese mixture. Garnish with additional parsley if desired and serve hot for a delightful lasagna-inspired meal.
Notes
- This hearty lasagna soup delivers all the cozy comfort of classic lasagna but in a quick and easy-to-make bowl.
- The creamy cheese topping is key to recreating the rich texture usually found in baked lasagna layers.
- Using low sodium chicken broth helps control saltiness so you can adjust seasoning to your taste.
- Optional crushed red pepper adds a nice gentle heat for those who like a kick in their soup.
- For vegetarian adaptation, omit meats and use vegetable broth with plant-based sausage or mushrooms.
- Watch the pasta carefully to avoid overcooking and becoming mushy; al dente is best.
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 10 g
- Sodium: 1402 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 103 mg
