Lasagna Soup

Lasagna Soup: hearty and cozy for chilly nights. This is my go-to when the cold hits. Mix ground beef, sausage, spinach, and a trio of cheeses. Simple. Filling. Delicious.

How do I whip this up? Easy:

1. Brown the Meat: Grab a big pot. Cook up some ground beef and sausage until they’re nicely browned. Toss in some salt and pepper while you’re at it. Once done, ditch the grease and set the meat aside.
2. Onion and Garlic Time: Use olive oil in the same pot over medium heat. Add chopped onion and let them sizzle for 5 minutes. Throw in minced garlic for another minute or so.
3. Add the Tomato Goodies: Stir in tomato paste, marinara sauce, spices, and chicken broth. Chuck the meat back into the pot.
4. Noodles, Please: Once it boils, break up lasagna noodles and toss them in. Turn down the heat, let it simmer while stirring, until the noodles are soft. Add spinach if you like.
5. Cheese Mix: In a bowl, mix mozzarella, Parmesan, and ricotta.
6. Serve Up: Spoon the hot soup into bowls. Plop a dollop of the cheese mix on top. Sprinkle with fresh basil.

Make it Ahead or Freeze:

• Planning Ahead? Stop at step 4. Skip the noodles for now. Pop the soup in the fridge. When you’re ready to eat, boil it, cook the noodles, and top with cheese.
• For the Freezer: Freeze without the cheese. Store in a freezer container for 2-3 months. Defrost in the fridge overnight and warm it on the stove. If freezing, make fresh noodles when serving.

Variations:

• Veggie Version: Skip the meat. Load up on chopped zucchini, mushrooms, and squash with your onions and garlic.
• Vegan Twist: Same as veggie, but swap cheese for cashew ricotta.
• Not a Fan of Lasagna Noodles? Use any pasta you like.

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• Salt and pepper, to taste
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 recipe homemade marinara sauce (or 24-ounce marinara sauce)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low sodium chicken or veggie broth
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach leaves (optional)
• 10 ounces ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• Fresh basil, for topping

Instructions Recap:

1. Cook the meat until browned. Add salt and pepper. Drain and remove.
2. Sauté onion in the pot, add garlic.
3. Stir in tomato paste, sauce, spices, broth, and return the meat. Boil, add noodles, reduce heat, and simmer. Add spinach if desired.
4. Combine cheeses in a bowl.
5. Ladle soup into bowls. Top with cheese mix. Garnish with basil.

That’s it! You’ve got the perfect winter dinner right here. Enjoy!