Lasagna Soup
We've taken all the best flavors of the classic lasagna and turned them into a comforting soup that's just so good on chilly days. If you'd like to lighten this recipe up, you can sub in ground turkey for the beef. This recipe makes 7-8 servings.
PREP TIME
10 minutes
COOK TIME
45 minutes
Lasagna Soup
Ingredients
1/2 pound lean ground beef
1/2 pound Italian sausage
1 tablespoon olive oil
1 yellow onion, chopped
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to taste)
1 24-ounce jar store-bought marinara sauce
8-10 cups low sodium chicken broth, divided
1 14-ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons red wine vinegar
1 tablespoon dried basil
1/2 teaspoon dried oregano
Handful of freshly chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles broken into 1-2 inch pieces
Shredded mozzarella and grated parmesan, for garnish
Directions
Heat a large Dutch oven to medium heat on the stove top. Add ground beef and sausage. Cook, breaking up into bite-sized pieces with a spatula, for 6-8 minutes. Remove beef from pan with a slotted spoon and set aside. Drain off fat from pan.

Add oil and onion; cook until the onions just begin to turn brown on the edges, about 4-5 minutes. Add garlic and tomato paste. Cook for two more minutes. Add pepper flakes, broth, marinara, tomatoes (with the juice), vinegar, basil, oregano, salt, pepper and noodles. Bring to a boil, reduce heat to a simmer, and cook until the noodles are tender, about 25-30 minutes. Add parsley and stir in to combine.

To serve, ladle a scoop of soup in to a serving bowl and garnish with mozzarella and parmesan.
Looking for inspiration? Try these recipes:
Linguine with Spinach, Mushrooms and Pine Nuts
Linguine with Spinach, Mushrooms and Pine Nuts
Patti Maloy’s Marinara Sauce
Patti Maloy’s Marinara Sauce
Spinach and Feta Quiche with Sweet Potato Crust
Spinach and Feta Quiche with Sweet Potato Crust