Description
A hearty and comforting Lasagna Soup that delivers all the flavors of classic Italian lasagna in a warm, savory bowl. This recipe features a rich tomato broth, tender Mafalda noodles, Italian sausage, ground beef, and fresh spinach, topped with a creamy ricotta and mozzarella cheese mixture. Perfect for a cozy meal, it combines the best of soup and pasta for an easy, satisfying dinner.
Ingredients
Scale
Soup Base
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 heaping Tablespoon)
- 1/2 lb sweet Italian sausage
- 1/2 lb 90% lean ground beef
- 5 1/2 cups low sodium chicken broth
- 14.5 oz crushed tomatoes
- 8 oz tomato sauce
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, plus additional to taste
- 3/4 teaspoon ground black pepper, plus additional to taste
- 1/4 teaspoon crushed red pepper (optional)
Pasta and Greens
- 2 1/2 cups (5 oz) dry Mafalda noodles
- 2 cups chopped fresh spinach
Cheese Topping
- 1 cup shredded mozzarella cheese
- 8 oz whole milk ricotta cheese
- 1/3 cup grated Parmesan or Romano cheese
- 2 oz cream cheese (softened, optional)
- 1 Tablespoon finely chopped parsley, plus additional for garnish if desired
Instructions
- Heat the Oil and Sauté Onion: Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Brown the Meats: Add the sweet Italian sausage and ground beef to the pot. Crumble the meats with a spoon and cook until browned throughout, about 7-8 minutes. Leave the rendered fat in the pot for flavor; do not drain.
- Add Liquids and Seasonings: Pour in the chicken broth, crushed tomatoes, tomato sauce, and tomato paste. Stir in the granulated sugar, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper if using. Mix well to combine.
- Boil and Add Pasta: Bring the soup mixture to a boil over medium-high heat. Once boiling, add the dry Mafalda noodles and cook for about 10 minutes, stirring occasionally, until the noodles are tender.
- Simmer the Soup: Reduce heat to low and let the soup simmer gently for 15 minutes to develop the flavors further. Use this time to prepare your cheese topping.
- Prepare Cheese Mixture: In a small bowl, combine the mozzarella, ricotta, Parmesan, softened cream cheese (if using), and finely chopped parsley. Mix well to create a creamy topping.
- Add Spinach and Serve: Stir in the chopped fresh spinach and cook just until wilted, about 2 minutes. Ladle soup into bowls and top each serving with a generous dollop of the cheese mixture and additional parsley if desired. Serve warm.
Notes
- This soup is a comforting, hearty alternative to traditional baked lasagna, offering a rich tomato base and creamy cheese topping in every spoonful.
- Use low sodium broth to better control salt levels in the soup.
- The cream cheese in the topping is optional but adds extra creaminess and richness.
- For a spicier kick, increase the amount of crushed red pepper or add some red pepper flakes.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Mafalda noodles are traditional, but you can substitute other short pasta shapes like penne or rigatoni if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 515 kcal
- Sugar: 10 g
- Sodium: 1402 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 103 mg
