1-Getting started with this lasagna soup is straightforward and fun, beginning with simple prep work to set yourself up for success. First, take a few minutes to chop your onions, mince the garlic, and measure out all the ingredients this step makes cooking smoother and less stressful. Once everything is ready, you’ll be on your way to a pot full of flavorful goodness.

2-Next, in a large pot over medium-high heat, brown the 1/2 pound ground beef and 1/2 pound Italian sausage, adding salt and pepper to taste. Drain any excess grease and set the meat aside for now. This browning step locks in that rich, savory flavor that forms the base of the soup.

3-Then, heat 1 tablespoon olive oil in the same pot over medium heat and sauté 1 chopped yellow onion for about 5 minutes until it softens. Add 3 minced garlic cloves and cook for another 1-2 minutes to build even more aroma. Stir in 2 tablespoons tomato paste, 1 batch marinara sauce or 24 ounces jarred marinara sauce, 1/4 teaspoon red chili flakes, 2 tablespoons chopped fresh parsley (or 2 teaspoons dried), 1/2 teaspoon dried oregano, 1 teaspoon Italian seasoning, and 7 cups chicken broth or vegetable broth, then return the meat to the pot.

4-Bring everything to a boil, add the 9 lasagna noodles broken into pieces, and reduce the heat to medium-low. Let it simmer for 10-15 minutes, stirring occasionally, until the noodles are tender. If you’re using 2 cups fresh spinach leaves, add them now and cook until they wilt for a nutritious boost.

5-Finally, in a small bowl, mix together 1 cup shredded mozzarella cheese, 1/2 cup grated Parmesan cheese, and 10 ounces ricotta cheese or cottage cheese. Serve the soup hot in bowls, topped with this cheese blend and garnished with fresh basil. For more ideas on hearty meals, you might enjoy our vanilla cupcakes as a sweet follow-up.