I ate Lasagna 4 times in a 2 weeks span over the holidays. Typically lasagna is something I only have about once every couple of years. I made a couple, I had a couple out. Just the way it worked out.
But I kinda got addicted to it. … and I had some extra lasagna noodles that I anticipated would sit in the pantry for the next 3 years… so I took all my extra pieces and parts to make this ridiculously, deliciously addicting Lasagna Soup.
This is one soup that won’t disappoint you. And if you keep the pasta sheets separate, it freezes really well too.
Lasagna Soup with extra veggies
1/2 lb ground beef
1/2 lb ground Italian sausage (or use any 1 lb combo of meat: I used 1/2 lb ground beef + 1/2 lb ground venison)
1 tbls olive oil
1 yellow onion
1 small zucchini
6 garlic cloves
1 tsp pink salt
2 tsp dried oregano
3/4 tsp fennel seeds (can skip if you are using a good Italian sausage)
1/2-1 tsp red pepper flakes
2 tbls tomato paste
1 can stewed tomatoes with Italian seasonings (add another tsp or two of seasonings using plain tomatoes)
1 can crushed tomatoes
4 cups beef broth
2-3 cups baby spinach
Handful of fresh parsley, rough chopped
Handful of fresh basil, rough chopped
16 oz ricotta cheese (or Greek yogurt)
1 cup Parmesan cheese
1/2 cup mozarella cheese
additional small handful of fresh parsley & basil, fine chopped
Fresh black pepper
1/2 lb lasanga sheets
In a large deep skillet or dutch oven, heat the olive oil over medium heat. Add the ground meat along with the salt and cook until browned, using a wooden spoon to break the meat apart.
Transfer meat to a bowl, return pot to the heat and add onions (add an additional tablespoon of olive oil if the the pot is dry). Cook onions for 5 minutes to soften, add in the zucchini, oregano, fennel and red pepper flakes, continue to simmer another 5 minutes.
Add the tomato paste and browned beef, cook to 3-5 minutes stirring often to fully coat everything.
Use a little of the beef broth to deglaze the pan as necessary. Add in the canned tomatoes, bring to a boil, reduce heat, cover, simmer 20 minutes. Taste, adjust seasoning as needed.
- My recommendation is to cooked the broken lasagna sheets in a separate pot according to package directions. Add some to each soup bowl. Toss the remaining with a drizzle of olive oil, store in the fridge for up to 5 days. for future bowls.
- If you think you’ll eat all of the soup in one sitting, add the lasagna sheets to the pot and simmer until desired doneness is reached.
While the soup is cooking, mix together the ricotta, parmesan, mozzarella and fresh parsley and basil.
Turn the soup off, add the spinach, parsley and basil, stir to wilt.
Ladle soup into bowls. Add a few cooked pasta pieces and a large dollop of the ricotta mixture. ENJOY!0