Lasagna Soup

Lasagna Soup

from sugarspunrun.com
45 min
6 servings

A hearty lasagna soup -- it's like eating your favorite Italian comfort food in a bowl! This soup has a rich tomato base and is topped off with a creamy ricotta-cheese filling. Includes a how-to video just below the recipe!

Ingredients

  • 2 Tablespoons olive oil
  • 1 medium-sized yellow onion (diced (about 1 cup))
  • 3 cloves garlic (minced (1 heaping Tablespoon))
  • 1/2 lb sweet Italian sausage¹ (0.25kg)
  • 1/2 lb 90% lean ground beef¹ (0.25kg)
  • 5 1/2 cups low sodium chicken broth
  • 14.5 oz crushed tomatoes (411g)
  • 8 oz tomato sauce (226g)
  • 4 Tablespoons tomato paste
  • 1 Tablespoon granulated sugar
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon salt plus additional to taste (as needed)
  • 3/4 teaspoon ground black pepper plus additional to taste (as needed)
  • 1/4 teaspoon crushed red pepper (optional)
  • 2 1/2 cups/5 oz dry Mafalda noodles² (140g)
  • 2 cups chopped fresh spinach (35g)
  • 1 cup shredded mozzarella cheese (113g)
  • 8 oz whole milk ricotta cheese (226g)
  • 1/3 cup grated parmesan (or parmesan romano) cheese (40g)
  • 2 oz cream cheese (softened, optional (55g))
  • 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)

Directions

  1. 1

    Heat olive oil in a large pot or Dutch oven over medium-high heat.

  2. 2

    Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).

  3. 3

    Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).

  4. 4

    Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.

  5. 5

    Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.

  6. 6

    Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).

  7. 7

    Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.

  8. 8

    Stir together mozzarella, ricotta, parmesan, and cream cheese along with parsley. Dollop over soup before serving.