Lasagna Soup
Serves 7
A hearty broth-based soup with ground beef, sausage, broken lasagna noodles, spinach, and a dollop of mixed cheese.
| prepHave all ingredients prepped and measured before starting. | |||||
| 225 g lean ground beef | Brown beef & sausage, season, drain | Return meat, add broth & noodles, simmer until tender | Stir in spinach if using | Ladle soup into bowls, top with cheese, garnish with basil | |
| 225 g ground Italian sausage | |||||
| salt and freshly ground black pepper, to taste | Sauté onion 5 min, add garlic 1–2 min | Stir in tomato paste, marinara & spices | |||
| 1 yellow onion, chopped | |||||
| 1 tablespoon olive oil | |||||
| 3 cloves garlic, minced | |||||
| 2 tablespoons tomato paste | |||||
| 1 recipe homemade marinara sauce (or 680 g marinara sauce) | |||||
| 1/4 teaspoon red pepper flakes | |||||
| 2 tablespoons fresh parsley, chopped (or 2 tsp dried) | |||||
| 1/2 teaspoon dried oregano | |||||
| 1 teaspoon dried basil | |||||
| 1.7 L low sodium chicken broth (or vegetable broth) | |||||
| 9 lasagna noodles, broken into pieces | |||||
| 60 g fresh spinach leaves (optional) | |||||
| 280 g ricotta cheese (or cottage cheese) | Whisk ricotta, mozzarella & parmesan | ||||
| 110 g shredded mozzarella cheese | |||||
| 50 g freshly grated parmesan cheese | |||||
| fresh basil, for serving | |||||
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