Lasagna Soup
Lasagna soup with ground beef and pasta simmered in a rich tomato broth, topped with a creamy ricotta-parmesan dollop.
Servings: 6 servings
Ingredients
- 1 lb ground beef 85/15
- 1/2 lb Italian sausage casings removed
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp tomato paste
- 6 cups beef broth
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 2 cups small pasta shells or mafalda uncooked
- 2 cups fresh baby spinach
- 1 cup ricotta cheese
- 1/2 cup grated parmesan plus more for serving
- 1 cup shredded mozzarella for serving
Instructions
- Brown the meat: In a large pot or Dutch oven over medium-high heat, brown the ground beef and sausage with the onion, breaking it up as it cooks, about 7-8 minutes, until no pink remains. Drain off the excess grease.
- Bloom the garlic and paste: Stir in the garlic and tomato paste and cook for 1 minute until fragrant.
- Build the broth: Stir in the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes if using. Bring to a boil.
- Cook the pasta in the pot: Stir in the pasta, reduce the heat to a simmer, and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.
- Wilt the spinach: Stir in the spinach and cook for 1-2 minutes, just until wilted.
- Mix the ricotta topping: While the soup simmers, stir together the ricotta and parmesan in a small bowl.
- Serve: Ladle the soup into bowls and top each with a dollop of the ricotta mixture and a sprinkle of mozzarella.
Notes
Cook the pasta directly in the tomato broth so it thickens the soup as it soaks up flavor. Brown the beef and sausage to 160°F before draining.