Steph’s Foods

Lasagna Soup

7 servings


50 minutes

total time


1/2 pound lean ground beef

1/2 pound ground Italian sausage

salt and freshly ground black pepper (, to taste)

1 yellow onion (, chopped)

1 Tablespoon olive oil

3 cloves garlic (, minced)

2 Tablespoons tomato paste

1 recipe homemade marinara sauce (or 24 ounce marinara sauce)

1/4 teaspoon red pepper flakes

2 Tablespoons fresh parsley (, chopped, or 2 tsp dried)

1/2 teaspoon dried oregano leaves

1 teaspoons dried basil

7 cups low sodium chicken broth (or vegetable broth)

9 lasagna noodles (, broken into pieces)

2 cups fresh spinach leaves (optional,)

10 ounces ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

1/2 cup freshly grated parmesan cheese

fresh basil (, for serving)


In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.

Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender. Add spinach, if using.

In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses

Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil


Serving Size



510 kcal

Total Fat

27 g

Saturated Fat

12 g

Unsaturated Fat


Trans Fat



84 mg


621 mg

Total Carbohydrate

35 g

Dietary Fiber

2 g

Total Sugars

3 g


33 g

7 servings


50 minutes

total time
Start Cooking