A hearty lasagna soup -- it's like eating your favorite Italian comfort food in a bowl! This soup has a rich tomato base and is topped off with a creamy ricotta-cheese filling. Includes a how-to video just below the recipe!
1Tablespoonfinely chopped parsleyplus additional for garnish, if desired
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).
Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.
Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.
Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).
Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.
Stir together mozzarella, ricotta, parmesan, and cream cheese along with parsley. Dollop over soup before serving.
¹You can use all sweet Italian sausage (or all ground beef) for a total of 1lb of your preferred meat, but I like this blend of beef and sausage for the best flavor.²Mafalda noodles look like mini lasagna noodles. If you can’t find them, you can substitute broken lasagna noodles or just about any other pasta shape.