Lasagna Soup
7 servings
servings50 minutes
total timeIngredients
1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground black pepper (, to 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 Tablespoons fresh parsley (, chopped, or 2 tsp dried)
1/2 teaspoon dried oregano leaves
1 teaspoons dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles (, broken into 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 serving)
Directions
In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. Add spinach, if using.
In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
For instant pot: cook 3 min high pressure after adding noodles
Nutrition
Serving Size
-
Calories
510 kcal
Total Fat
27 g
Saturated Fat
12 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
84 mg
Sodium
621 mg
Total Carbohydrate
35 g
Dietary Fiber
2 g
Total Sugars
3 g
Protein
33 g
7 servings
servings50 minutes
total time