Ingredients

• ½ lb Ground Beef
• ½ lb Italian Sausage
• 1 Yellow Onion, finely chopped
• 3 cloves Garlic, minced
• 2 tbsp Tomato Paste
• 24 oz Marinara Sauce
• ¼ tsp Red Pepper Flakes
• Parsley, Oregano & Basil – A mix of fresh or dried
• 7 cups Chicken or Vegetable Broth
• 9 Lasagna Noodles, broken into pieces
• 2 cups Fresh Spinach (Optional)

• 10 oz Ricotta Cheese
• 1 cup Mozzarella Cheese, shredded
• ½ cup Parmesan Cheese, freshly grated
• Fresh Basil – For garnish

Instructions

1. Brown the Meat – Heat a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and pepper, drain grease, and remove from the pot.
2. Sauté Vegetables – Heat olive oil in the same pot over medium heat. Add the chopped onion and sauté for about 5 minutes. Stir in garlic and cook for another 1-2 minutes.
3. Simmer the Soup – Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return the cooked meat to the pot.
4. Cook the Noodles – Bring the soup to a boil, then add the broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Stir in spinach if using.
5. Prepare Cheese Mixture – In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
6. Serve – Ladle hot soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil.

• Refrigeration: Store in an airtight container for up to 4 days.
• Make-Ahead: Prepare the soup up to step 4, but do not add the noodles. Refrigerate the soup and cook the noodles when ready to serve.
• Freezing: Freeze the soup (without cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

• Vegetarian Lasagna Soup: Omit meat and add extra vegetables like zucchini, mushrooms, and bell peppers.
• Vegan Lasagna Soup: Use plant-based ricotta and mozzarella substitutes and ensure vegetable broth is used.
• Pasta Substitutions: Use any pasta shape like rotini, penne, or bowtie instead of lasagna noodles.

1. Brown the beef and sausage, season, drain grease, and transfer to the slow cooker.
2. Sauté onion and garlic, then add to the slow cooker.
3. Stir in tomato paste, marinara sauce, spices, and broth. Cook on LOW for 4-6 hours.
4. About 30 minutes before serving, add broken lasagna noodles and cook until tender.
5. Stir in spinach if desired, then serve with the cheese mixture on top.