Name: Lasagna Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (85% lean); 0.5 pound mild Italian sausage (casings removed); 1 medium yellow onion (diced); 4 clove garlic cloves (minced); 3 tablespoon tomato paste; 1 can crushed tomatoes (28 oz); 6 cup low-sodium chicken broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; ½ teaspoon red pepper flakes; 1 teaspoon sugar; 1 teaspoon kosher salt; ½ teaspoon black pepper; 8 lasagna noodles (broken into 2-inch pieces); 2 cup fresh baby spinach (optional); 1 cup whole-milk ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ¼ cup fresh basil (chopped)

Instructions

Brown the meat
Brown the meat:
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 1 pound ground beef and ½ pound Italian sausage and break into crumbles; cook for 8 minutes, until browned. Spoon off all but 1 tablespoon of the fat. Add 1 diced medium yellow onion and cook for 5 minutes, then add 4 minced garlic cloves and cook for 30 seconds. Stir in 3 tablespoons tomato paste and cook for 1 minute.
Simmer the broth
Simmer the broth:
Add 1 can (28 ounces) crushed tomatoes, 6 cups low-sodium chicken broth, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, 1 teaspoon sugar, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 15 minutes.
Cook the noodles
Cook the noodles:
Add 8 lasagna noodles broken into 2-inch pieces and simmer for 10 to 12 minutes, stirring often so they don't stick, until tender. Stir in 2 cups fresh baby spinach and cook for 1 minute, until wilted.
Cheese topping
Cheese topping:
In a small bowl, stir together 1 cup whole-milk ricotta cheese, 1 cup shredded mozzarella cheese, and ½ cup grated Parmesan cheese.
Serve
Serve:
Ladle the lasagna soup into 6 bowls, about 1¾ cups each. Top each bowl with a heaping ⅓ cup of the cheese mixture and 2 teaspoons chopped fresh basil, and serve hot.

Tips

The noodles keep absorbing broth as the lasagna soup sits, so if you're making it ahead, cook the noodles separately and add them to each bowl. Mafalda or campanelle pasta work well in place of broken lasagna noodles. If the soup gets too thick, stir in 1 cup more chicken broth.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days; the noodles will soften, so add 1 cup broth when reheating. To freeze, leave out the noodles and freeze the soup for up to 3 months, then cook fresh noodles when you reheat it.