Lasagna Soup
Hearty and filling soup. A quick weeknight meal solution tastes just like lasagna without all the prep and dishes
Recipe type: soup
  • ½ pound sweet Italian sausage
  • ½ pound ground beef
  • ¼ c. onion, chopped
  • 3-4 garlic cloves crushed
  • 1 jar 20+ oz) pasta sauce
  • ½ c. crushed tomatoes
  • 6-8 cups low-sodium chicken broth
  • 2 tsp. white balsamic vinegar
  • 1 tsp. basil
  • 1 tsp. salt,
  • 1 tsp. dried parsley and oregano
  • pinch black pepper
  • 8 uncooked lasagna noodles, broken
  • 1 c. fresh spinach, chopped
  • ½ c. mozzarella
  • 4 tbsp. ricotta
  1. Mix together ground beef and Italian sausage. Brown meat in soup pot over medium high heat. Add chopped onion and crushed garlic.
  2. Drain any excess fat before adding pasta sauce, crushed tomatoes, 4 cups chicken broth. spices (basil, salt, parsley, oregano, and pepper) and vinegar. Stir.
  3. Add lasagna noodles, then bring to a boil. Reduce to a simmer until noodles are al dente, approximately 20 minutes.
  4. Add remaining 2 cups chicken broth or until desired consistency. Add a handful of fresh chopped spinach, stir.
  5. Serve topped with mozzarella and scoops of ricotta cheese.
- Alternately mix in ricotta and mozzarella to warm soup before serving.
- Try tortellini, mini raviolis, or bow ties for a different flavor and texture. Reduce simmer time depending on type of pasta.
Recipe by Eclectic Momsense at