Easy Lasagna Soup
Easy Lasagna Soup
Ingredients
For the Roasted Squash and Pepper Puree
- 20 ounces butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces jarred roasted red peppers, drained
- 2/3 cup heavy cream
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 16 ounces Italian sausage, casings removed
- 1 tablespoon Italian seasoning
- 1/4 cup tomato sauce, or 2 tablespoons tomato paste
- 32 ounces beef broth
- 2/3 pound lasagna sheets, broken into pieces
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Serving (Optional)
- 1/4 cup ricotta cheese, as needed
- 2 tablespoons grated Parmesan cheese, as needed
Instructions
- 1
Preheat your oven to 400°F. Spread the cubed butternut squash evenly on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast for about 30 minutes, or until the squash is tender and slightly caramelized.
⏱️ 30 min•🌡️ 400
- 2
Carefully transfer the roasted squash to a blender. Add the drained roasted red peppers and the heavy cream. Blend until the mixture is completely smooth and silky. Set this creamy squash-pepper puree aside.
⏱️ 5 min
- 3
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until it softens, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min
- 4
Add the ground beef and Italian sausage (casings removed) to the pot. Break up the meat with a spoon and cook until it is fully browned, about 8-10 minutes. Drain any excess fat. Stir in the Italian seasoning and the tomato sauce (or tomato paste), cooking for 1 minute more.
⏱️ 10 min
- 5
Pour the reserved creamy squash-pepper puree and the beef broth into the pot. Stir well to combine all ingredients. Add the broken lasagna sheets. Bring the soup to a simmer and cook, stirring occasionally, until the pasta is al dente, which typically takes about 10-15 minutes.
⏱️ 15 min
- 6
Stir in the fresh baby spinach until it just wilts, which will only take about 1-2 minutes. Add the shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese, stirring until they are fully melted and combined into the soup.
⏱️ 3 min
- 7
Ladle the hot lasagna soup into individual bowls. Optionally, top each serving with extra grated Parmesan cheese and a dollop of ricotta cheese for an extra creamy and cheesy finish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Lasagna Soup
For the Roasted Squash and Pepper Puree
- 20 ounces butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces jarred roasted red peppers, drained
- 2/3 cup heavy cream
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 16 ounces Italian sausage, casings removed
- 1 tablespoon Italian seasoning
- 1/4 cup tomato sauce, or 2 tablespoons tomato paste
- 32 ounces beef broth
- 2/3 pound lasagna sheets, broken into pieces
- 2 cups fresh baby spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For Serving (Optional)
- 1/4 cup ricotta cheese, as needed
- 2 tablespoons grated Parmesan cheese, as needed
Instructions
- 1
Preheat your oven to 400°F. Spread the cubed butternut squash evenly on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roast for about 30 minutes, or until the squash is tender and slightly caramelized.
⏱️ 30 min•🌡️ 400 - 2
Carefully transfer the roasted squash to a blender. Add the drained roasted red peppers and the heavy cream. Blend until the mixture is completely smooth and silky. Set this creamy squash-pepper puree aside.
⏱️ 5 min - 3
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until it softens, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 5 min - 4
Add the ground beef and Italian sausage (casings removed) to the pot. Break up the meat with a spoon and cook until it is fully browned, about 8-10 minutes. Drain any excess fat. Stir in the Italian seasoning and the tomato sauce (or tomato paste), cooking for 1 minute more.
⏱️ 10 min - 5
Pour the reserved creamy squash-pepper puree and the beef broth into the pot. Stir well to combine all ingredients. Add the broken lasagna sheets. Bring the soup to a simmer and cook, stirring occasionally, until the pasta is al dente, which typically takes about 10-15 minutes.
⏱️ 15 min - 6
Stir in the fresh baby spinach until it just wilts, which will only take about 1-2 minutes. Add the shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese, stirring until they are fully melted and combined into the soup.
⏱️ 3 min - 7
Ladle the hot lasagna soup into individual bowls. Optionally, top each serving with extra grated Parmesan cheese and a dollop of ricotta cheese for an extra creamy and cheesy finish.
⏱️ 2 min