Lasagna Soup

This one pot lasagna soup has all the classic flavors of lasagna but in soup form! It's loaded with ground beef, Italian sausage, spinach, and Mafalda pasta in a rich tomato broth, then topped with ricotta cheese!

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 417kcal

Author Kyleigh Sage

Equipment

stock pot

Ingredients

Soup

1 tablespoon olive oil
1 medium yellow onion finely diced
3 cloves garlic minced or pressed
½ teaspoon red pepper flakes optional
½ pound ground beef
½ pound Italian sausage
1 tablespoon fresh oregano chopped
2 teaspoons fresh thyme
1 teaspoon kosher salt more to taste
½ teaspoon black pepper
2 tablespoons tomato paste optional
4 cups vegetable stock
28 ounces crushed tomatoes
2 bay leaves
8 ounces mafalda corta pasta substitute broken lasagna noodles
2 cups fresh spinach optional
¼ cup fresh basil thinly sliced
½ cup grated parmesan cheese

Top With

whole milk ricotta cheese
parmesan cheese
fresh basil

US Customary - Metric

Instructions

Heat the olive oil in a large pot over medium high heat. Then add in the onion, garlic, and red pepper flakes. Cook until translucent and aromatic, about 5 minutes.
If needed, remove the casing from the Italian sausage and discard. Then add the sausage and ground beef to the pot along with the onions. Cook, stirring occasionally, until the meat is browned. Drain off any excess fat.
Then stir in the thyme, oregano, salt, pepper, and tomato paste and cook for another 2-3 minutes.
Pour in the stock to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Then stir in the crushed tomatoes and bay leaves and bring to a boil. Reduce the heat to a simmer and then add in the Mafalda pasta.
Simmer for about 10-minutes, or until the noodles are fully cooked.
Turn off the heat and stir in the spinach, basil, and parmesan cheese. The residual heat will wilt the spinach. Then taste and adjust seasonings as desired.
To serve, garnish the lasagna soup with a dollop of ricotta cheese and/or a sprinkle of parmesan!
If you only plan on eating a small amount of the soup right away, you can cook the noodles separately and just add a scoop to each bowl!

Notes

Store the soup in the fridge for up to 5 days.

The noodles will soak up the broth in the fridge, so you have two options. You can strain out the broth and store it separately, then just recombine before reheating. Or instead of cooking the noodles in the soup, you can cook them separately and just add a scoop to each portion before serving.

Nutrition