Lasagne Soup

Ingredients

• 2 tablespoons Olive Oil (extra virgin)
• 1 medium Yellow Onion (diced)
• 1 pound Ground Beef (80% lean)
• 0.5 pound Italian Sausage (hot, casings removed)
• 0.5 pound Italian Sausage (mild, casings removed)
• 3 cloves Garlic (minced (big scoop))
• 2 tablespoons Tomato Paste (regular)
• 28 ounces Diced Tomatoes (canned, undrained)
• 15 ounces Tomato Sauce (canned)
• 4 cups Chicken Stock (low‑sodium)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• ½ teaspoon Red Chili Flakes
• 6 sheets Lasagna Noodles (broken into bite‑size pieces)
• 1 cup Ricotta Cheese (full‑fat)
• 1 cup Mozzarella Cheese (shredded)
• ½ cup Parmesan Cheese (grated)
• to taste Salt
• to taste Black Pepper
• 2 cups Fresh Spinach (roughly chopped)
• 1 leaf Fresh Basil Leaf (for garnish)
• 1 teaspoon Olive Oil (for finishing cheese mixture)

Instructions

1. Sauté Onion

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, season with a pinch of salt and pepper, and cook, stirring occasionally, until the onion softens and becomes translucent but does not brown.

   Time: PT5M

2. Brown Meat

   Add the ground beef, hot Italian sausage, and mild Italian sausage to the pot. Break the meat up with the spoon and cook until fully browned and no longer pink, about 7 minutes.

   Time: PT7M

3. Add Garlic & Tomato Paste

   Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the raw garlic flavor to mellow and the paste to darken slightly.

   Time: PT2M

4. Incorporate Tomatoes

   Add the canned diced tomatoes (with their juices) and tomato sauce. Mix well and let cook for another 2 minutes.

   Time: PT2M

5. Add Stock & Seasonings

   Pour in the chicken stock, then sprinkle in dried oregano, dried basil, red chili flakes, and season with salt and pepper to taste. Stir to combine.

   Time: PT2M

6. Crush Lasagna Noodles

   Break the lasagna noodles into bite‑size pieces (about ½‑inch) and add them directly to the pot. Stir to distribute evenly.

   Time: PT1M

7. Simmer Soup

   Bring the soup to a gentle boil, then reduce to a simmer. Cook for 15 minutes, or until the noodle pieces are tender and the soup has thickened slightly.

   Time: PT15M

   Temperature: low simmer

8. Prepare Cheese Topping

   In a mixing bowl, combine ricotta, shredded mozzarella, grated Parmesan, a pinch of oregano, a pinch of basil, salt, pepper, and 1 tsp olive oil. Mix until well incorporated.

   Time: PT3M

9. Add Spinach

   Turn off the heat. Add the fresh spinach and stir until it wilts down, about 2 minutes.

   Time: PT2M

10. Serve

    Ladle the hot soup into bowls, top each with a generous spoonful of the cheese mixture, drizzle a little extra olive oil if desired, and garnish with a fresh basil leaf.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

28g

Carbohydrates

35g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Italian Sausage: mild Italian sausage, chorizo
• Instead of Italian Sausage: hot Italian sausage, chorizo
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Tomato Paste: tomato sauce (extra 2 tbsp)
• Instead of Diced Tomatoes: fresh diced tomatoes (2 cups)
• Instead of Tomato Sauce: more diced tomatoes
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Dried Basil: fresh basil (1 tsp, added at end)
• Instead of Red Chili Flakes: cayenne pepper (¼ tsp)
• Instead of Lasagna Noodles: penne pasta (½ cup), noodles of choice
• Instead of Ricotta Cheese: cottage cheese (1 cup)
• Instead of Mozzarella Cheese: provolone (1 cup)
• Instead of Parmesan Cheese: Pecorino Romano (½ cup)
• Instead of Fresh Spinach: baby kale, Swiss chard
• Instead of Olive Oil: vegetable oil

Equipment Needed

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Measuring Cups
• Cheese Grater
• Ladle
• Serving Bowls
• Mixing Bowl

Critical Steps — Do Not Skip

• Brown the meat until fully cooked to ensure safety and flavor
• Simmer the soup for the full 15 minutes so the crushed lasagna noodles become tender
• Add the spinach after turning off the heat to keep it bright green and tender

Chef Tips from the Video

• Use a mix of hot and mild Italian sausage for layered heat
• Add a splash of red wine with the tomatoes for extra richness if desired
• Finish with a drizzle of high‑quality extra‑virgin olive oil for bright flavor

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days

Freezer: Freeze in portion‑size bags for up to 2 months (omit spinach and add fresh when reheating)

Room temperature: Do not store at room temperature; cool before refrigerating

Make-Ahead Tips

• Prepare the cheese mixture and store in a sealed container for up to 2 days
• Cook the chicken stock and keep it chilled; you can use store‑bought low‑sodium stock
• Crush the lasagna noodles ahead of time and keep them in a zip‑top bag

Frequently Asked Questions