Lasagna Soup
Lasagna Soup
Ingredients
- 1 yellow onion, chopped
- 3 garlic, minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 24 fluid ounces marinara sauce
- 4 cups chicken broth
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 6 lasagna sheets, uncooked, broken into 2-inch pieces
- 5 ounces fresh spinach
- 1 cup mozzarella cheese, shredded, for topping
- 1/2 cup Parmesan cheese, grated, for topping
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min
- 2
Add the minced garlic, Italian seasoning, and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 3
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 4
Season the cooked beef mixture with salt and black pepper to taste.
⏱️ 1 min
- 5
Pour in the marinara sauce and chicken broth. Stir well to combine all ingredients. Bring the mixture to a simmer.
⏱️ 3 min
- 6
Stir in the heavy cream and chopped fresh basil. Continue to simmer gently.
⏱️ 1 min
- 7
Add the broken lasagna sheets to the pot. Ensure they are submerged in the liquid. Cook for 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
⏱️ 15 min
- 8
Once the lasagna sheets are cooked, add the fresh spinach to the pot. Stir until the spinach wilts, which should take about 2-3 minutes.
⏱️ 3 min
- 9
Ladle the lasagna soup into bowls. Top each serving generously with shredded mozzarella cheese and grated Parmesan cheese. Garnish with extra fresh basil if desired, and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lasagna Soup
- 1 yellow onion, chopped
- 3 garlic, minced
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 tablespoons tomato paste
- 24 fluid ounces marinara sauce
- 4 cups chicken broth
- 1/4 cup heavy cream
- 1/4 cup fresh basil, chopped, plus more for garnish
- 6 lasagna sheets, uncooked, broken into 2-inch pieces
- 5 ounces fresh spinach
- 1 cup mozzarella cheese, shredded, for topping
- 1/2 cup Parmesan cheese, grated, for topping
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent.
⏱️ 7 min - 2
Add the minced garlic, Italian seasoning, and tomato paste to the pot. Cook for 1-2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 3
Add the ground beef to the pot, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 4
Season the cooked beef mixture with salt and black pepper to taste.
⏱️ 1 min - 5
Pour in the marinara sauce and chicken broth. Stir well to combine all ingredients. Bring the mixture to a simmer.
⏱️ 3 min - 6
Stir in the heavy cream and chopped fresh basil. Continue to simmer gently.
⏱️ 1 min - 7
Add the broken lasagna sheets to the pot. Ensure they are submerged in the liquid. Cook for 15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
⏱️ 15 min - 8
Once the lasagna sheets are cooked, add the fresh spinach to the pot. Stir until the spinach wilts, which should take about 2-3 minutes.
⏱️ 3 min - 9
Ladle the lasagna soup into bowls. Top each serving generously with shredded mozzarella cheese and grated Parmesan cheese. Garnish with extra fresh basil if desired, and serve immediately.
⏱️ 3 min