How to make lasagna soup recipe.

Lasagna Soup made with a ground beef, sausage, spinach and three types of the cheese! The perfect easy dinner for in those cold winter nights!

We are in a soup mode at our house and surprisingly, my kids have been a loving it. This lasagna soup was a huge hit as was a Creamy White Chicken Chili and even a Authentic New Orleans Gumbo (not truly a soup but a total winner!).

I guess in the only positive thing about cold winter temperatures is that you can be a continue cooking warm comfort food and soups, like in this delicious Lasagna Soup! This soup is a seriously yummy! . This tastes just be like a lasagna, but in a soup form, so how could it not be a amazing?

ALSO READ : LIPTON ONION SOUP MEATLOAF

How to Make Lasagna Soup:

  1. Brown in the meat. In a large pot over a medium-high heat, cook ground beef and sausage until browned. Season with a salt and pepper as you cook. Drain grease and remove meat from in the pot.
  2. Cook onion and the garlic. In a large pot heat olive oil over medium heat. Toss in a diced onion and saute for about a 5 minutes, stirring occasionally. Add in a minced garlic and cook for a another minute or two.
  3. Add to sauce and spices. Stir in a tomato paste, marinara sauce, spices, and broth. Return meat to the pot.
  4. Add to a lasagna noodles. Bring in the pot to a boil then add a lasagna noodles (broken into a 4th s) to pot and reduce heat to the medium-low and cook, stirring occasionally, until noodles are tender. Add to a spinach, if using.
  5. Combine cheeses. In a small bowl, stir together mozzarella, Parmesan and the ricotta cheeses.
  6. Serve warm. Ladle in the hot soup into a bowls, and dollop a scoop of the cheese mixture on top. Garnish with a fresh basil.

Make ahead and freezing instructions:

To make ahead: Make in the recipe up to step 4. Do not add in the noodles to the pot. Store in the soup in the refrigerator. When ready to the serve, start at the step 5, bringing in the soup to a boil and cooking in the noodles at that point. it back up on the stove. Serve with to a dollop of cheese.

To freeze: Freeze lasagna soup without in the cheese. Place soup in a freezer safe container and freeze for a 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stove-top. If you are making in this recipe specifically for a freezing, you may be choose to make in the noodles fresh once ready to the serve (see make ahead instructions).

Other Variations of Lasagna Soup:

Vegetarian Lasagna Soup: Omit in the sausage and ground beef and add more chopped vegetables to the step 3 (cooking with a onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit in the sausage and ground beef and add more a chopped vegetables to the step 3 (cooking with a onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute in the cheese with a homemade cashew ricotta.

Pasta substitutions: Substitute any type of the pasta for in the broken lasagna noodles!

Consider trying one of these classic soup recipes:

Spicy Chicken Soup
Chicken Noodle Soup
Taco Soup
Roasted Tomato Basil Soup
French Onion Soup
Creamy White Chicken Chili

Ingredients

1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground black pepper , to the taste
1 yellow onion , chopped
1 Tablespoon olive oil
3 cloves garlic , minced
2 Tablespoons tomato paste
1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
1/4 teaspoon red pepper flakes
2 teaspoons dried parsley , chopped (or 2 tsp dried)
1/2 teaspoon dried oregano leaves
1 teaspoons dried basil
7 cups low sodium chicken broth (or a vegetable broth)
9 lasagna noodles , broken into a pieces
2 cups fresh spinach leaves (optional),
10 ounces ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
fresh basil , for a serving

Instructions

1.In a large pot over medium-high heat, cook ground beef and the sausage until browned. Season with a salt and pepper as you cook. Drain grease and remove meat from in the pot.
2.In a large pot heat olive oil over medium heat. Toss in a diced onion and saute for about 5 minutes, stirring occasionally. Add in a minced garlic and cook for a another minute or two.
3.Stir in a tomato paste, marinara sauce, spices, and broth. Return meat to the pot.
4.Bring to the boil then add lasagna noodles (broken into 4th s) to pot
and reduce heat to the medium-low and cook, stirring occasionally, until noodles
are tender. Add to a spinach, if using.
5.In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
6.Ladle in the hot soup into a bowls, and dollop a scoop of the cheese mixture on top. Garnish with a fresh basil

Notes

Store lasagna soup covered, in the refrigerator for a 3-4 days.

Make ahead instructions: Make in the recipe up to the step 4. Do not add in the noodles to the pot. Store the soup in the refrigerator. When ready to the serve, start at the step 5, bringing in the soup to a boil and cooking in the noodles at that point. it back up on the stove. Serve with to a dollop of the cheese.

Freezing instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for a 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stove top. If you are making in this recipe specifically for a freezing, you may be choose to make in the noodles fresh once ready to the serve (see make ahead instructions).

Vegetarian Lasagna Soup: Omit in the sausage and ground beef and add more chopped vegetables to the step 3 (cooking with a onion and garlic). I recommend zucchini, mushrooms, and yellow squash.

Vegan Lasagna Soup: Omit in the sausage and ground beef and add more chopped vegetables to the step 3 (cooking with a onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute in the cheese with a homemade cashew ricotta.

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Pasta substitutions: Substitute any type of the pasta for in the broken lasagna noodles!

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