Lasagna Soup

So I’ve been making a lot of soups and hot dishes lately. I blame it on the cooler weather we’re having here, but regardless, they’ve all been really tasty. I started by making lasagna soup, then my three bean chili, I moved on to butternut squash risotto, and then finally stopped with a butternut squash soup. The reason why I love this lasagna soup so much I that it has the same great taste of lasagna, but without the time, effort and mess that goes into it. If you’re not a fan of zucchini or squash, you can simply omit those two ingredients, I just always add extra veggies where I can.
Lasagna Soup | lifemadesimplebakes.com Lasagna Soup | lifemadesimplebakes.com Lasagna Soup | lifemadesimplebakes.com
Lasagna Soup
 
Prep time
Cook time
Total time
 
Author:
Yield: 6-8 servings
Ingredients
  • 2 tsp. olive oil
  • ¾ lb. ground beef
  • ¼ lb. Italian sausage
  • 1 large yellow onion, chopped
  • 1 large carrot, grated
  • 6 garlic cloves, minced (or 6 cloves roasted garlic)
  • 2 tsp. dried oregano
  • 1 tsp. Italian seasoning
  • 1 tsp. kosher sea salt
  • ½ tsp. ground black pepper
  • ½ tsp. crushed red pepper flakes
  • ¼ c. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 1 medium zucchini, sliced
  • 2 bay leaves
  • 4½ c. low-sodium chicken broth
  • 8 oz. broken lasagna noodles or fusilli pasta
  • handful chopped spinach

  • Cheesy filling:
  • 1 c. shredded mozzarella cheese
  • 4 oz. ricotta cheese
  • ¼ c. grated Parmesan cheese
  • 1 tbsp. milk
  • ⅛ tsp. kosher sea salt
  • pinch of freshly ground pepper
Directions
  1. Heat olive oil in a large pot over medium heat. Add sausage or ground beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and carrot, cook until softened, about 6 minutes. Add garlic, oregano, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns brown in color.
  2. Add the diced tomatoes, zucchini, bay leaves, and chicken stock, stir to combine. Bring to a boil. Add pasta and reduce heat to medium. Simmer for 20-25 minutes. During the last few minutes, toss in the spinach and wilt.
  3. Meanwhile, in a small bowl combine the mozzarella, ricotta, Parmesan, milk, salt, and pepper.
  4. To serve, place a ladle full of pasta in each bowl, then a dollop of the cheesy filling- sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Enjoy!