Lasagna Soup

This recipe comes from the content creator Old School Kevin. I love his recipes; they are easy and accessible for home cooks. I love lasagna, but it's a heavy dish best suited for winter. This soup is bright and light and still delivers all the lasagna flavors without the heft.

1 Tbsp Olive Oil

1 Yellow Onion

1 tsp Kosher Salt

1/2 tspBlack Pepper

1 lb Ground Beef

1 lb Italian Sausage, a mix of hot and mild (casings removed)

4 cloves Garlic

2 Tbsp Tomato Paste

1 14.5 oz can Diced Tomatoes

1 15 oz can Tomato Sauce

6 cups Chicken Stock

1 tsp Dried Oregano

1 tsp Dried Basil

1/2 tsp Red Chili Flakes

6 Pieces Lasagna Noodles(6 Pieces)

1 bunch Fresh Spinach

For the Cheese Topping

1 cup Whole Milk Ricotta

1/2 cup Shredded Mozzarella

1/4 cup Grated Parmesan

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

1/2 tsp Kosher Salt

1/2 tspBlack Pepper

1 tsp Olive Oil

Fresh Basil Leaves for garnish

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and season with a little salt and pepper. Cook, stirring occasionally, until the onions begin to soften and "sweat," about 5-7 minutes. Do not let them burn. Add the ground beef and the casing-removed hot and mild Italian sausage to the pot. Break up the meat with a wooden spoon and cook until it is fully browned, about 8-10 minutes. Drain off any excess grease.

Stir in the minced garlic and tomato paste. Cook, stirring constantly for about 2 minutes, allowing the garlic to cook out its raw flavor and the tomato paste to deepen in color. Pour in the diced tomatoes (with their juices) and the tomato sauce. Stir to combine. Add the chicken stock to the pot, stirring well to incorporate all the ingredients and create a soupy consistency.

Season the soup with 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red chili flakes, and additional salt and pepper to taste. Bring the soup to a boil, then reduce the heat to a gentle simmer. Stir in the broken lasagna noodles. Cover and let the soup simmer for about 15 minutes, or until the noodles are tender but still al dente.

While the soup simmers, prepare the cheese topping: In a medium bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Drizzle with 1 teaspoon of olive oil. Mix everything together until it is well incorporated. Set aside. Once the noodles are cooked, turn the heat off the soup. Toss in the large handful of fresh spinach. Stir until the heat from the soup has wilted the spinach down, about 1-2 minutes.

Ladle the hot soup into bowls. Top each serving with a generous scoop of the prepared ricotta cheese mixture and a fresh basil leaf for garnish, if desired. Serve immediately.