Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese!  The perfect dinner for those cold winter nights!

Prep Time10minutes mins

Cook Time40minutes mins

Total Time50minutes mins

Course: Main Course, Soup

Cuisine: American

Servings: 7

 

Calories: 521kcal

 

Author: Lauren Allen

Equipment

• Meat Chopper
• Enameled Pot

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• salt and freshly ground black pepper , to taste
• 1 yellow onion , chopped
• 1 Tablespoon olive oil
• 3 cloves garlic , minced
• 2 Tablespoons tomato paste
• 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
• 1/2 teaspoon dried oregano leaves
• 1 teaspoons dried basil
• 7 cups low sodium chicken broth (or vegetable broth)
• 9 lasagna noodles , broken into pieces
• 2 cups fresh spinach leaves (optional),
• 10 ounces ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated parmesan cheese
• fresh basil , for serving
• 
  
• Instructions

• In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
• In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
• Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
• Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender.  Add spinach, if using.
• In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
• Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil

Notes

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make Ahead Instructions: Make the recipe up to step 4.  Do not add the noodles to the pot.  Store the soup in the refrigerator.  When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese

Roasted Butternut Squash and Brussels Sprout Salad

 

Roasted Butternut Squash an

d Brussels Sprouts Salad

Loaded with flavor, this roasted butternut squash and brussels sprouts salad is quintessential fall. Made from a few very simple ingredients, this is the perfect recipe when you want a healthy side dish or salad without a lot of fuss.

Prep Time15minutes mins

Cook Time30minutes mins

Total Time45minutes mins

Course: Salad, Side Dish

Cuisine: American

Servings: 6 servings

 

Calories: 346kcal

Author: Sarah Thomas-Drawbaugh

Equipment

• 1 sheet tray
• 2 mixing bowls one large, one small for dressing 
• 1 non-stick skillety

Ingredients

Roasted Vegetable Salad

• 2.5 cups butternut squash cubed 
• 2.5 cups brussels sprouts halved or quartered depending on size
• 1.5-2 tablespoons avocado oil drizzle over the vegetables 
• kosher salt season the vegetables 
• cracked black pepper season the vegetables 
• 1 cup pecans whole or halved 
• ½ cup dried cranberries
• 4 slices bacon thick center cut 

Maple Dijon Dressing

• ¼ cup extra virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 teaspoons Dijon mustard
• ¼ teaspoon kosher salt
• few turns cracked black pepper

Instructions

How to Make Roasted Butternut Squash and Brussels Sprouts Salad

Prepare the Vegetables and Pecans

• Preheat the oven to 400 degrees.
• Add the cubes butternut squash and halved or quartered brussel sprouts to a sheet tray. Drizzle with avocado oil and dust with salt and black pepper. Roast for 20-25 minutes. Turning halfway through. Once there is about 5-10 minutes left, add the pecan to the sheet tray so they can warm and lightly toast in the oven.

Make the Bacon

• Pan fry four slices of thick cut bacon in a pan. Once its cooked to your liking, remove it from the pan and chop it into smaller pieces. Set it aside.

Make the Dressing

• Combine extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper. Whisk well.

Assemble

• Once the vegetables and pecans are ready, remove them from the oven and add them to a mixing bowl. Add the dried cranberries and dressing. Gently toss everything together. Top with crispy bacon pieces and serve warm.

Creamy Alfredo Lasagna Soup

 This Creamy Alfredo Lasagna Soup combines the comforting flavors of Alfredo sauce with hearty lasagna ingredients, creating a rich and deliciously satisfying meal. With tender lasagna noodles, savory chicken or Italian sausage, and melted cheese, this soup is perfect for a cozy evening.

INGREDIENTS

• 1 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 lb ground chicken or Italian sausage
• 4 cups chicken broth
• 2 cups heavy cream
• 1 1/2 cups marinara sauce
• 8 lasagna noodles, broken into pieces
• 1 tsp Italian seasoning
• Salt and black pepper, to taste
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh basil or parsley, chopped (for garnish)
• Optional: Red pepper flakes, to taste

INSTRUCTIONS

• Cook the Meat: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground chicken or Italian sausage and cook until browned, breaking it into small pieces with a spatula. Drain excess fat if needed.
• Sauté Aromatics: Add the diced onion and minced garlic to the pot with the cooked meat. Sauté for 3–4 minutes, or until the onion becomes translucent and fragrant.
• Add Broth and Sauces: Pour in the chicken broth, heavy cream, and marinara sauce, stirring well to combine. Add the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
• Cook the Noodles: Add the broken lasagna noodles to the pot, making sure they are submerged in the liquid. Simmer for 10–12 minutes, or until the noodles are tender.
• Add Cheese: Reduce the heat to low. Stir in the grated Parmesan cheese until melted and creamy. Add the shredded mozzarella cheese and stir until smooth.
• Serve: Ladle the soup into individual bowls. Garnish with fresh basil or parsley for extra flavor and a touch of color. Sprinkle with red pepper flakes for a hint of spice if desired. Serve hot and enjoy!

NOTES

To avoid mushy noodles, consider adding them only when you’re ready to serve if you’re making the soup in advance. For a vegetarian option, substitute the ground chicken or sausage with mushrooms or zucchini and use vegetable broth.

 

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

NUTRITION

• Calories: 480 kcal
• Sugar: 6 g
• Sodium: 890 mg
• Fat: 34 g
• Saturated Fat: 18 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 22 g