Mohamed Shili This delicious lasagna soup is perfect for a cozy, comforting meal that’s quick and simple to make. Featuring a rich, hearty broth, tender noodles, and a creamy cheese topping, this dish brings the flavors of classic lasagna to your table with everyday ingredients. It’s an easy twist on an Italian favorite that everyone will love.
Ingredients Needed:
- 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
How To Make Lasagna Soup?
- Cook the meat: In a large pot over medium-high heat, brown the lean ground beef and Italian sausage. Season with salt and pepper as it cooks. Drain the grease and set the meat aside.
- Sauté the onion and garlic: In the same pot, add the olive oil and heat over medium. Add the chopped onion and sauté for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes.
- Combine and simmer: Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the cooked meat to the pot. Bring to a boil, add the broken lasagna noodles, and reduce the heat to medium-low. Cook, stirring occasionally, until the noodles are tender. Add the spinach if using.
- Prepare the cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan.
- Serve: Ladle the hot soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil and serve. Enjoy!
Recipe Tips:
- Cook the meat fully before adding liquids: Ensure the ground beef and sausage are browned and cooked through to enhance the flavor and texture of the soup.
- Break noodles evenly: Snap the lasagna noodles into uniform pieces for even cooking and easier eating in the soup.
- Add spinach at the end: Stir in the spinach right before serving to keep its vibrant color and fresh taste.
- Don’t overcook the noodles: Keep an eye on the noodles as they cook to ensure they stay tender but not mushy.
- Combine cheese just before serving: Mix the ricotta, mozzarella, and Parmesan together right before serving to keep the cheese mixture fresh and creamy.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover lasagna soup cool to room temperature. Transfer it to an airtight container and refrigerate for up to 4 days.
- Freeze: Let the lasagna soup cool completely and transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating .
- Reheat: Transfer the soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
Nutrition Facts
Serving Size: 1 cup (approximately 240 ml)
- Calories: 302 kcal
- Total Fat: 15.28 g
- Saturated Fat: 6.16 g
- Cholesterol: 54 mg
- Sodium: 700 mg
- Potassium: 339 mg
- Total Carbohydrate: 27.35 g
- Dietary Fiber: 2.1 g
- Sugars: 1.29 g
- Protein: 14.82 g
Try More Paula Deen Recipes:
- Paula Deen Lasagna
- Paula Deen White Chicken Chili
- Paula Deen Crock Pot Chili Recipe
- Paula Deen Chili Recipe
Paula Deen Lasagna Soup
Description
This delicious lasagna soup is perfect for a cozy, comforting meal that’s quick and simple to make. Featuring a rich, hearty broth, tender noodles, and a creamy cheese topping, this dish brings the flavors of classic lasagna to your table with everyday ingredients. It’s an easy twist on an Italian favorite that everyone will love.
Ingredients
Instructions
- Cook the meat: In a large pot over medium-high heat, brown the lean ground beef and Italian sausage. Season with salt and pepper as it cooks. Drain the grease and set the meat aside.
- Sauté the onion and garlic: In the same pot, add the olive oil and heat over medium. Add the chopped onion and sauté for 5 minutes, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes.
- Combine and simmer: Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the cooked meat to the pot. Bring to a boil, add the broken lasagna noodles, and reduce the heat to medium-low. Cook, stirring occasionally, until the noodles are tender. Add the spinach if using.
- Prepare the cheese mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan.
- Serve: Ladle the hot soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil and serve. Enjoy!
Notes
- Cook the meat fully before adding liquids: Ensure the ground beef and sausage are browned and cooked through to enhance the flavor and texture of the soup.
- Break noodles evenly: Snap the lasagna noodles into uniform pieces for even cooking and easier eating in the soup.
- Add spinach at the end: Stir in the spinach right before serving to keep its vibrant color and fresh taste.
- Don’t overcook the noodles: Keep an eye on the noodles as they cook to ensure they stay tender but not mushy.
- Combine cheese just before serving: Mix the ricotta, mozzarella, and Parmesan together right before serving to keep the cheese mixture fresh and creamy.
Paula Deen Lasagna Soup
