Creamy Lasagna Soup

White bowl with lasagna soup, ricotta, and basil

No ratings yet

This creamy lasagna soup is a cozy, one-pot meal with tender pasta, ground beef, hot Italian sausage, spinach, and a rich tomato broth, topped with ricotta for all the comforting flavors of classic lasagna in a bowl.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: Beef, One Pot, Ricotta, Sausage, Soup, Spinach, Winter

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

1/2 lb Ground Beef I used 93% lean ground beef
1/2 lb Ground Hot Italian Pork Sausage can also use mild sausage or only ground beef
1 Yellow Onion chopped
4 cloves Garlic minced
2 teaspoon Italian Seasoning
1/2 teaspoon Red Pepper Flakes adjust to taste or omit
1/4 teaspoon Cinnamon
3 tablespoon Tomato Paste
28 oz Marinara Sauce I used 1 Jar of Rao's (see note 1)
4 cups Reduced Sodium Chicken Broth add additional broth/water as needed
8 oz Pasta I used the shape Mafalda Corta from Trader Joe's (see note 2)
3 oz Baby Spinach or a couple large handfuls
1/2 cup Heavy Cream use more for a creamier soup or less for a lighter soup
Kosher Salt & Black Pepper to taste

Toppings

12 oz Whole Milk Ricotta Cheese
Parmesan Cheese freshly grated to serve
Fresh Parsley and/or Fresh Basil roughly chopped to serve

US Customary - Metric

Instructions

Add the ground beef and Italian sausage to a Dutch oven or large pot over medium heat. Use a wooden spoon or potato masher to break the meat into smaller pieces. Cook for about 7 minutes, stirring occasionally, until the meat is browned. The Italian sausage will release enough fat, but if you're using only ground beef, add a drizzle of oil before cooking.
1/2 lb Ground Beef, 1/2 lb Ground Hot Italian Pork Sausage
In the same pot, sauté the chopped onion, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently. Then, stir in the Italian seasoning, red pepper flakes, and cinnamon. Cook for 1 more minute, stirring to combine.
1 Yellow Onion, 4 cloves Garlic, 2 teaspoon Italian Seasoning, 1/2 teaspoon Red Pepper Flakes, 1/4 teaspoon Cinnamon
Add the tomato paste and stir until it’s fully combined with the meat. Cook for 2 minutes. Then, pour in the marinara sauce and chicken broth. If the mixture is too thick, add more broth or water to reach your desired consistency.
3 tablespoon Tomato Paste, 28 oz Marinara Sauce, 4 cups Reduced Sodium Chicken Broth
Bring the soup to a gentle boil, then add the uncooked pasta. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes or until the pasta is fully cooked.
8 oz Pasta
Reduce the heat to low. Stir in the baby spinach until it wilts. Next, pour in the heavy cream and stir until well combined. Season with kosher salt and black pepper to taste.
3 oz Baby Spinach, 1/2 cup Heavy Cream, Kosher Salt & Black Pepper
Ladle the soup into bowls. Top each serving with a dollop of ricotta, freshly grated Parmesan cheese, and chopped fresh parsley or basil.
12 oz Whole Milk Ricotta Cheese, Parmesan Cheese, Fresh Parsley and/or Fresh Basil

Video

Notes

Note 1: I used a 28 oz jar of Rao's Marinara Sauce from Costco, but a 24 oz jar commonly sold in other stores works just as well. If using the smaller jar, add 1/2 cup of water (or more, if needed) to achieve your desired broth consistency.

Note 2: I used Mafalda Corta pasta from Trader Joe's, a short, ribbon-like pasta with ruffled edges that resemble miniature lasagna noodles. If you can’t find this shape, you can substitute with farfalle, fusilli, or broken lasagna sheets.

Nutrition