Description
This lasagna soup brings all the cozy flavors of Italian comfort in a hearty bowl, with savory beef and sausage, tender noodles, wilted spinach, and a creamy ricotta topping that melts into the rich tomato broth.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 pound Italian sausage
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 medium carrot diced
- 2 stalks celery diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 6 cups beef broth
- 2 cups water
- 8 ounces lasagna noodles broken into pieces
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add ground beef and Italian sausage, cook until browned, breaking up meat with a spoon.
- Stir in onion, garlic, carrot, and celery, cook until vegetables soften about 5 minutes.
- Season with salt, black pepper, red pepper flakes, oregano, and basil.
- Add crushed tomatoes and tomato paste, stir to combine.
- Pour in beef broth and water, bring to a gentle boil.
- Add broken lasagna noodles, reduce heat to a simmer, and cook until noodles are tender, about 10 minutes.
- Stir in fresh spinach and allow to wilt for 2 minutes.
- Ladle soup into bowls and top each with a dollop of ricotta cheese.
- Sprinkle shredded mozzarella and grated Parmesan over ricotta and serve immediately.
Notes
- For extra richness, stir a splash of heavy cream into the soup before serving.
- Leftovers keep well in the refrigerator for up to 3 days.
- You can substitute turkey sausage for a lighter version.
- Garnish with fresh basil or parsley for added color and flavor.