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This hearty Lasagna Soup brings together all the tasty elements of traditional lasagna but in a simple bowl format. You'll enjoy the deep, flavorful broth, soft pasta pieces, and a melty cheese blend on top. It's a clever spin on the Italian dish we all love, and you can whip it up fast for any family meal!
A Soul-Warming Dish Without The Fuss
I stumbled onto this recipe while hunting for faster ways to get those lasagna flavors during hectic evenings. It's amazing how well these ingredients work in soup form. And when that cheese mix starts melting into the hot liquid, it creates these wonderful streaks of creaminess that take me right back to that feeling of pulling a perfect lasagna slice apart.
Your Ingredient List
- Ground Beef: ½ pound (lean) to give substance and taste.
- Italian Sausage: ½ pound adding kick and fullness.
- Chicken Broth: 7 cups low sodium as your soup foundation.
- Lasagna Noodles: 9 sheets broken up into smaller chunks.
- Marinara Sauce: 24 ounces, store-bought or from scratch for richer taste.
- Cheese Blend: Ricotta, shredded mozzarella, and grated Parmesan for that velvety topping.
- Aromatics: Onion, garlic, and Italian seasonings for depth.
- Spinach: 2 cups fresh (if you want) to boost nutrients and eye appeal.
Cooking Steps Unwrapped
- Brown Your Meats
- Cook ground beef and Italian sausage in a big pot over medium-high heat. Add salt and pepper, drain off fat, and put aside.
- Cook Down Veggies
- Using that same pot, warm olive oil on medium heat. Cook diced onion for 5 minutes, then throw in crushed garlic and let it cook 1-2 minutes more.
- Mix Everything
- Add tomato paste, marinara, herbs, and chicken broth. Put cooked meat back in and bring it all to a boil. Drop in broken noodle pieces and cook until soft. Mix in spinach at the last minute if using.
- Mix Cheeses
- In a separate bowl, combine ricotta, mozzarella, and Parmesan. Keep it aside until serving time.
- Dish It Up
- Pour soup into bowls, drop a dollop of cheese mixture on top, sprinkle with fresh basil, and serve while hot.
Success Secrets
After making countless batches, I've picked up some key tricks. Take your time when browning the meat because those crunchy bits really boost the soup's flavor. Snap the noodles into roughly equal pieces so they cook at the same rate and aren't too hard to eat. And let that cheese mix sit out a bit before serving it'll melt into the hot soup much better.
Storage Smarts
The soup stays good in your fridge for a few days just keep the cheese mix in a different container. When warming it up again, you might need to add a bit more broth if it's too thick. I often make bigger batches and freeze portions without noodles, then toss in fresh pasta while reheating. It's basically comfort in a bowl waiting for you anytime!
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Frequently Asked Questions
- → Can I prep this soup in advance?
- Yep, get the soup base ready ahead, but add noodles when reheating to keep them from turning mushy. Save the cheese for serving.
- → What other pasta works here?
- Try rotini, farfalle, or even egg noodles. Just follow the cooking times on the box for best results.
- → Can you freeze it?
- You totally can, but leave the noodles and cheese out before freezing. Add them fresh when you’re ready to serve. Keeps up to 3 months frozen.
- → Any cheese swaps I can make?
- Go ahead and mix it up! Swap in provolone, Romano, or any Italian-style blend to suit your taste.
- → How do I stop soggy noodles?
- Don’t overcook! Keep noodles al dente and serve right away. Storing separately from the base also helps.