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Simple Lasagna Soup with Sausage and Ground Beef

Savory Simple Lasagna Soup with Sausage and Ground Beef

This Simple Lasagna Soup with Sausage and Ground Beef is a quick and hearty version of traditional lasagna.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Ground Beef Substitute with lean ground beef for a lighter option.
  • 1 pound Italian Sausage Swap with turkey sausage if preferred.
  • 2 tablespoons Olive Oil Essential for sautéing the meats and aromatics.
  • 1 medium Yellow Onion Finely diced for even cooking.
  • 3 cloves Garlic Minced for best infusion.
  • 2 tablespoons Tomato Paste Caramelize in the pot for depth.
  • 24 ounces Marinara Sauce Use a high-quality brand for best flavor.
  • 4 cups Chicken Broth Substitute with vegetable broth for a lighter option.
  • 1 teaspoon Red Pepper Flakes Adjust to taste based on spice preference.
  • 1 cup Fresh Parsley Chopped, consider fresh herbs for brightness.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 8 ounces Lasagna Noodles Break into bite-sized pieces.
  • 2 cups Fresh Spinach Stir in at the end to avoid overcooking.
For the Cheese Topping
  • 1 cup Ricotta Cheese Whole milk variety is recommended.
  • 1 cup Mozzarella Cheese Shredded.
  • 1/2 cup Parmesan Cheese Grated fresh.
  • 1/4 cup Fresh Basil For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 pound of ground beef and 1 pound of Italian sausage. Cook for about 6-8 minutes until browned. Season with salt and pepper, then remove the meat and set it aside.
  2. In the same pot, add the diced yellow onion and sauté for 5 minutes or until translucent. Add 3 minced garlic cloves and cook for an additional 1-2 minutes until fragrant.
  3. Stir in 2 tablespoons of tomato paste and cook for 1-2 minutes until caramelized.
  4. Pour in 24 ounces of marinara sauce and 4 cups of chicken broth. Add 1 teaspoon of red pepper flakes, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Bring to a boil.
  5. Return the browned meats to the pot and add 8 ounces of broken lasagna noodles. Simmer uncovered for 8-10 minutes until noodles are al dente.
  6. Stir in 2 cups of fresh spinach and a handful of chopped fresh parsley. Allow them to wilt for 1-2 minutes.
  7. Mix 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan cheese in a bowl until creamy. Set aside.
  8. Ladle the soup into bowls, add a scoop of the cheese topping, and garnish with fresh basil.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 3.4mg

Notes

You can prep vegetables and meats in advance. Store leftovers in the fridge for up to 4 days, or freeze the soup base for up to 3 months.

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