Ingredients
Equipment
Method
Brown the Meat & Degrease
- In a large pot or enameled pot over medium-high heat, combine the ground beef and Italian sausage. Cook, breaking up the meat with a spoon (a meat chopper works wonders here!), until no pink remains. Season generously with salt and black pepper as you cook. Once done, thoroughly drain grease from the pot and remove the browned meat, setting it aside on a plate.
Sauté Aromatics & Bloom Flavors
- Return the same pot to medium heat and add the olive oil. Toss in the yellow onion and sauté for about 5 minutes, stirring occasionally, until it softens and becomes translucent. Add the minced garlic and cook for another minute or two, stirring, until it becomes wonderfully fragrant.
- Stir in the tomato paste, red pepper flakes, dried oregano, and dried basil. Cook, stirring constantly, for 1-2 minutes. You'll notice the tomato paste darken slightly and the spices become incredibly aromatic – this is the magic of blooming spices! Pour in a splash of dry red wine to deglaze the pan, scraping up any browned bits from the bottom. This captures all that incredible umami and acidity, building a truly rich soup base.
Simmer the Soup Base
- Stir in the marinara sauce and chicken broth (or vegetable broth), ensuring everything is well combined. Return the browned meat to the pot. Bring the mixture to a gentle boil, then reduce the heat to medium-low to maintain a steady simmering.
Toast Noodles & Add to Soup
- While your soup base simmers, prepare our second unique twist. In a separate dry pan over medium heat, lightly toast the lasagna noodles (broken into pieces). Stir them frequently for 2-3 minutes until they turn golden brown and emit a subtle, nutty aroma. This crucial step helps the noodles maintain an al dente texture and adds depth of flavor.
- Carefully add the toasted, broken lasagna noodles to the simmering soup. Cook, stirring occasionally to prevent sticking, until the noodles are tender but still have a slight bite (al dente). For standard lasagna noodles, this typically takes 10-15 minutes, but cooking time guidance for different pasta types or gluten-free options will vary, so check your package directions. Finally, stir in the fresh spinach leaves (if using) and cook only until wilted, about 1-2 minutes.
Prepare the Cheesy Topping
- In a small bowl, stir together the ricotta cheese, shredded mozzarella cheese, and freshly grated parmesan cheese until well combined. It’s best to keep this mixture separate until serving to prevent any stringiness or separation in the soup itself.
Serve & Garnish
- Ladle the hot soup into bowls. Dollop a generous scoop of the creamy cheese mixture on top of each serving. For an extra flourish and burst of freshness, garnish with fresh basil and fresh parsley, if desired.
Nutrition
Notes
This soup is excellent for meal prep; prepare up to the point of adding noodles (before step 4) and store the base, cooking noodles fresh later to prevent mushiness. The blooming spices and toasting noodles are crucial for flavor and texture. Store the cheese mixture separately until serving. Leftovers keep for 3-4 days in the fridge; for freezing, omit noodles from the soup base.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.