Lasagna Soup

📝 Ingredients

• For the Soup:
• ½ lb ground beef
• ½ lb Italian sausage
• 2 TBSP extra virgin olive oil (EVOO)
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 TBSP tomato paste
• 1 heaping tsp Italian seasoning
• 1 tsp dried basil
• ¼ tsp red pepper flakes
• 2 TBSP fresh parsley (or 1 tsp dried parsley)
• 12 oz marinara sauce
• 6 cups chicken broth
• 8 lasagna noodles, broken into pieces
• Optional: spinach
• Salt and pepper, to taste
• For the Cheese Topping:
• 1 cup shredded mozzarella
• 10 oz ricotta cheese
• ½ cup grated parmesan
• ½ tsp garlic salt

👩‍🍳 Directions

1. 1

   1. Heat 2 TBSP olive oil in a large soup pot or Dutch oven over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Cook until softened and fragrant.

2. 2

   2. In a separate skillet, brown ½ lb ground beef and ½ lb Italian sausage over medium heat. Season with salt and pepper to taste. Drain excess grease and add the cooked meat to the soup pot.

3. 3

   3. Stir in 2 TBSP tomato paste, 12 oz marinara sauce, 1 heaping tsp Italian seasoning, 1 tsp dried basil, ¼ tsp red pepper flakes, 2 TBSP fresh parsley (or 1 tsp dried parsley), and 6 cups chicken broth. Bring to a boil.

4. 4

   4. Add 8 lasagna noodles, broken into pieces. Reduce heat to medium-low and simmer until the noodles are tender, stirring occasionally.

5. 5

   5. If using spinach, stir it into the soup during the last few minutes of cooking until wilted.

6. 6

   6. While the noodles cook, combine 1 cup shredded mozzarella, 10 oz ricotta cheese, ½ cup grated parmesan, and ½ tsp garlic salt in a bowl. Mix until well combined.

7. 7

   7. To serve, ladle soup into bowls and add a generous dollop of the cheese mixture on top. Sprinkle with fresh parsley for garnish. Stir the cheese into the hot soup before enjoying!

💡 Tips for Success

• 1. Heat 2 TBSP olive oil in a large soup pot or Dutch oven over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Cook until softened and fragrant.
• 2. In a separate skillet, brown ½ lb ground beef and ½ lb Italian sausage over medium heat. Season with salt and pepper to taste. Drain excess grease and add the cooked meat to the soup pot.
• 3. Stir in 2 TBSP tomato paste, 12 oz marinara sauce, 1 heaping tsp Italian seasoning, 1 tsp dried basil, ¼ tsp red pepper flakes, 2 TBSP fresh parsley (or 1 tsp dried parsley), and 6 cups chicken broth. Bring to a boil.
• 4. Add 8 lasagna noodles, broken into pieces. Reduce heat to medium-low and simmer until the noodles are tender, stirring occasionally.
• 5. If using spinach, stir it into the soup during the last few minutes of cooking until wilted.
• 6. While the noodles cook, combine 1 cup shredded mozzarella, 10 oz ricotta cheese, ½ cup grated parmesan, and ½ tsp garlic salt in a bowl. Mix until well combined.
• 7. To serve, ladle soup into bowls and add a generous dollop of the cheese mixture on top. Sprinkle with fresh parsley for garnish. Stir the cheese into the hot soup before enjoying!