Lasagna Soup Recipe

Lasagna is a classic Italian dish that is loved by people of all ages. It is hearty, comforting, and delicious. But what if you could have all the flavor of lasagna in a warm and cozy soup? Well, now you can! This Lasagna Soup recipe is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover lasagna noodles.

The soup is made with a rich and creamy tomato broth, ground beef, sausage, lasagna noodles, and a variety of vegetables. It is topped with a mixture of ricotta cheese, Parmesan cheese, and mozzarella cheese.

This recipe is easy to follow and can be made in under an hour. It is also very versatile. You can add or remove ingredients to suit your own taste. For example, if you are a vegetarian, you can omit the ground beef and Italian sausage and use vegetable broth instead of beef broth.

Here are a few tips for making the perfect Lasagna Soup:

• Use a combination of ground beef and Italian sausage for a richer flavor.
• If you don’t have spinach, you can use another leafy green vegetable, such as kale or Swiss chard.
• To make the soup ahead of time, cook the soup as directed through step 3. Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. When you are ready to serve the soup, reheat it over medium heat until heated through. Then, add the lasagna noodles and ricotta cheese and cook as directed in steps 5-6.
• To make the soup vegetarian, omit the ground beef and Italian sausage and use vegetable broth instead of beef broth.

Now that you have all the tips you need, let’s get cooking!

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 pound Italian sausage
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can beef broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (10-ounce) package frozen spinach, thawed and squeezed dry
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 8 ounces lasagna noodles, broken into 1-inch pieces
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the ground beef and sausage to the pot and cook until browned, breaking it up with a spoon as it cooks. (Be careful not to overcrowd the pot when browning the ground beef and sausage. If the pot is too full, the meat will not brown properly.)
2. Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.
3. Add the crushed tomatoes, diced tomatoes, beef broth, cannellini beans, spinach, oregano, thyme, and red pepper flakes to the pot. Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes. (If the soup starts to boil over, reduce the heat to low and simmer.)
4. Season the soup with salt and pepper to taste.
5. Add the lasagna noodles to the soup and cook for about 10 minutes. Be careful not to overcook the lasagna noodles. They should be al dente, or slightly firm to the bite.
6. Remove the soup from the heat and stir in the ricotta cheese.
7. Ladle the soup into bowls and top with Parmesan cheese and mozzarella cheese.
8. Enjoy!

Serving Suggestions:

• Serve the soup with a side of toasted or crusty bread for dipping.
• Add a dollop of cheese or sour cream to each bowl of soup.
• Garnish the soup with fresh herbs, such as parsley or basil.
• Pair the soup with a side salad or roasted vegetables.