Healthy Lasagna Soup

This Healthy Lasagna Soup is the kind of dinner you make when you want all the comfort of lasagna without all the work. It comes together in one pot, takes just 30-40 minutes to make, and it hits the spot for the whole family! It’s a hearty, balanced meal that is satiating, nourishing, and perfectly cozy for cool days. If you love hosting friends or making meals that go a long way (aka you have leftovers), then this is definitely a must-have recipe to keep on hand. It tastes fancy but is so easy!

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Nutritional benefits of this recipe

• Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
• Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
• Ground beef and ground sausage are rich in iron, protein, vitamin b12, and more. It makes this soup satiating and filling.
• For the healthiest noodles, I recommend buying Italian imported noodles that are organic. The regulations for wheat are much more strict in Italy, so the quality is much better. Nowadays, you can find imported noodles from Italy in most grocery stores. 
• For the healthiest dairy, I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!

Ingredients for Healthy Lasagna Soup

Yellow onion – or a couple large shallots

Garlic

Italian sausage – I buy from Mulay’s because it’s they use healthy pork and minimal ingredients with no preservatives or sugar added.

Ground beef 

Lasagna noodles (broken up into bite-sized pieces) – or bow-tie noodles work too

Crushed tomatoes – I used fire roasted for extra flavor

Tomato paste

Broth

Ricotta cheese

Parmesan cheese

Spinach

Spices: Italian seasoning, salt, pepper, red pepper flakes

How to make Healthy Lasagna Soup

1. Preheat a pot to medium-high heat with some avocado oil.
2. Add the diced onion and sauté for 4-5 minutes until fragrant and golden.
3. Incorporate the minced garlic and saute another minute.
4. Add the ground beef, the italian seasoning, the salt, the red pepper flakes (if using), and the black pepper. Cook several minutes, breaking up the ground beef as it cooks. It doesn’t need to be fully cooked through.
5. Pour the crushed tomatoes into the pot with the tomato paste, broth, and spinach and stir together. Turn heat to high and bring to a boil.
6. Once boiling, add the broken lasagna noodles, stir it together, and cook for about 5 minutes until the noodles are al dente, just shy of being done (it’ll continue cooking as it cools down).
7. Remove from heat and let it cool for a few minutes before adding the ricotta.
8. Stir in the ricotta.
9. To serve: Pour soup into bowls then top with grated parmesan cheese.
10. Please leave a comment and rating if you gave this recipe a try! I would love to hear from you!! <3

Modifications and variations

• You can choose just one ground meat for the soup – instead of doing 1/2 lb of each, you can just choose one and do a full 1 lb of it.
• Add diced mushrooms in with the onion for extra flavor.
• Use bow-tie noodles or any other noodles in place of the lasagna noodles.
• Use kale instead of spinach if that’s what you prefer.
• Make this lasagna soup gluten-free by using gluten-free noodles.
• Make this lasagna soup dairy-free by omitting the ricotta and parmesan. It won’t have quite that “lasagna” zing to it, but it’s actually still very delicious!

Other recipes you’ll love

White Lasagna Soup

Hearty Tuscan Soup

Dairy-Free Tuscan Soup

I hope you love this Healthy Lasagna Soup! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to know how it turned out for you, and your engagement helps me more than you know!

Verse of the Day: Now faith is the assurance of things hoped for, the conviction of things not seen. – Hebrews 11:1

Healthy Lasagna Soup

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This is the kind of dinner you make when you want all the comfort of lasagna without all the work. One pot, healthy ingredients, and a warm, hearty bowl on the table fast!

• Author: Christine Manes
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner, Lunch
• Method: Stove
• Cuisine: Italian

Ingredients

Scale 1x2x3x

2 Tbsp avocado oil

1 medium yellow onion, diced

6 garlic cloves, minced

1/2 lb ground beef

1/2 lb ground Italian sausage

1 Tbsp italian seasoning

1 1/2 tsp salt, to taste

1/4 tsp black pepper

Optional for heat: 1/4-1/2 tsp red pepper flakes

1 (28 oz) can of crushed tomatoes – I used fire roasted for extra flavor

2 Tbsp tomato paste

8 cups broth, to preference

A few handfuls spinach

8 oz lasagna noodles, broken into small pieces (or sub bow-tie pasta)

1 (15-oz) container ricotta cheese

Freshly grated parmesan cheese for garnish (adds the best pop of flavor!!)

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Instructions

1. Preheat a pot to medium-high heat with some avocado oil.
2. Add the diced onion and sauté for 4-5 minutes until fragrant and golden.
3. Incorporate the minced garlic and saute another minute.
4. Add the ground beef, ground Italian sausage, the Italian seasoning, 1 tsp salt, the red pepper flakes (if using), and the black pepper. Cook several minutes, breaking up the ground beef as it cooks. It doesn’t need to be fully cooked through.
5. Incorporate the crushed tomatoes, tomato paste, and an additional 1/2 tsp salt. Then add the broth and spinach and turn heat to high and bring to a boil.
6. Once boiling, add the broken lasagna noodles, stir it together, and cook for about 5 minutes until the noodles are al dente, just shy of being done (it’ll continue cooking as it cools down). You’ll need to cook longer if you are substituting a thicker noodle (such as bow-tie) in place of the lasagna noodles.
7. Remove from heat and let it cool for a few minutes before adding the ricotta, ideally 5-10 if you have time because it keeps the ricotta from curdling.
8. Stir in the ricotta.
9. To serve: Ladle soup into bowls then top with grated parmesan cheese.
10. Please leave a comment and rating if you gave this recipe a try! I would love to hear from you!! <3

 

Modifications and variations:

• You can choose just one ground meat for the soup – instead of doing 1/2 lb of each, you can just choose one and do a full 1 lb of it.
• Add diced mushrooms (add at the same time as the onion) for extra flavor.
• Use bow-tie noodles or any other noodles in place of the lasagna noodles. Adjust cooking time as needed.
• Substitute kale instead of spinach if that’s what you prefer.
• Make this lasagna soup gluten-free by using gluten-free noodles.
• Make this lasagna soup dairy-free by omitting the ricotta and parmesan. It won’t have quite that “lasagna” zing to it, but it’s actually still very delicious!!

Nutrition

• Serving Size: 1/8th of recipe
• Calories: 440
• Fat: 24
• Carbohydrates: 34
• Fiber: 3
• Protein: 21

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