One Pot Lasagna Beef & Sausage Soup
All the flavor and textures of the original, this easy soup version requires just one pot but about 20 ingredients - just enough to make it delicious. It won’t be long before they lick the pot clean - the only one you have to wash!
One Pot Lasagna Beef & Sausage Soup
3/4 pound lean ground beef
1/2 pound sweet Italian sausage, ground
salt and pepper to taste
1 large onion, diced
3 - 4 baby carrots, minced
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons tomato paste
1 jar favorite marinara sauce - 24 ounces
pinch of red pepper flakes or ground red pepper
2 tablespoons fresh parsley, minced
1/2 teaspoon dired crushed oregano
2 tablespoon fresh minced basil leaves (or 1 teaspoon dried
7 cups chicken broth
9 - 10 dried lasagna noodles, broken into pieces
2 cups fresh spinach leaves
8 ounces softened cream cheese
1/2 cup grated parmesan cheese
1/2 cup smoked provolone cheese, grated
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded mozzarella cheese
1 large garlic clove, finely minced
1 tablespoon fresh minced parsley, or 1 teaspoon dried
extra fresh basil leaves for garnish
-In a large pot heat olive oil until simmering. Add ground beef and sausage and break apart as it browns. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
-In the same pot heat another tablespoon of olive oil over medium heat. Add the diced onions and minced carrots and saute for about 5 minutes, stirring occasionally. Add minced garldc and cook for two minutes more. Stir in tomato paste, marinara sauce, spices and broth. Return the browned meat to the pot.
-Bring the sauce and meat to a boil over medium heat then add the broken lasagna noodles. Reduce heat to medium low, stirring occasionally until the noodles are tender. Add the spinach leaves, if using.
-In a small bowl, stir the cream cheese until smooth then add the provolone and parmesan cheese, the black pepper and parsley. Stir until well combined.
-Ladle the hot soup into bowls or into a soup tureen and dollop each serving with a scoop of the cream cheese mixture on top. Garnish generously with mozzarella cheese and fresh basil leaves. Serves 8 - 10.
Simmer ingredients in a large pot until the flavors have melded and the pasta is just tender.
Combine cream cheese, garlic, pepper and other cheeses to create a cheesy topping for the soup.
Dollop cheese mixture on top of each serving, then garnish with fresh basil leaves.
Serve with crusty Italian bread and you have a very satisfying one-pot Italian meal!
PERSNICKETY NOTES:
**You can certainly use a homemade marinara sauce in place of the store-bought jar. That would make the soup even more delicious, if you want to take the time!
**As I always note for my soups, when using chicken broth or stock or bouillon, I suggest the following scale for the best flavor in your soup. And boy, can a natural chicken flavor make a huge difference!
#1 - Homemade chicken stock
#2 - "Better than Bouillon" stock paste
#3 - Boxed chicken stock
#4 - Canned chicken broth
#5 - Magi Chicken bouillon cubes
#6 - Knorr's chicken bouillon cubes
#7 - Other chicken bouillon cubes
