Easy Homemade Lasagna Soup

Name: Easy Homemade Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 tbsp Dan-O’s SPG Tri-O; 1 tbsp Dan-O’s Spicy Seasoning, divided; 2 tbsp plus 1 tsp Dan-O’s Italian-O Seasoning, divided; 2 tbsp extra-virgin olive oil; 1 lb hot or sweet Italian sausage or ground beef; 1 medium onion, finely diced; 5 garlic cloves, minced; 1 tube (4.5 oz) double-concentrated tomato paste; 8 cups low-sodium chicken broth; 10 oz lasagna noodles, broken into 2–3-inch pieces; 1 cup whole-milk ricotta cheese; 2 cups heavy cream; 5 oz fresh baby spinach

It’s Team Member Tuesday, and Amber’s sharing her creamy, hearty lasagna soup, perfect for a cozy family dinner! Dan-O’s Italian-O brings savory herb flavor, Spicy adds a little kick, and seasoned ricotta tops it all off. Dan’s tip: keep those noodles submerged in the broth so they cook evenly. That’s Dan-Good!

Prep Time

15 Mins

Cook Time

30 Mins

Serving Size

Flavors Used:

Ingredients

1 tbsp Dan-O’s SPG Tri-O
1 tbsp Dan-O’s Spicy Seasoning, divided
2 tbsp plus 1 tsp Dan-O’s Italian-O Seasoning, divided
2 tbsp extra-virgin olive oil
1 lb hot or sweet Italian sausage or ground beef
1 medium onion, finely diced
5 garlic cloves, minced
1 tube (4.5 oz) double-concentrated tomato paste
8 cups low-sodium chicken broth
10 oz lasagna noodles, broken into 2–3-inch pieces
1 cup whole-milk ricotta cheese
2 cups heavy cream
5 oz fresh baby spinach

Let’s Make It!

Brown the Meat: Heat the olive oil in a 6-quart Dutch oven or heavy pot over medium-high heat. Add the sausage or ground beef and season with Dan-O’s SPG Tri-O. Cook, breaking the meat into bite-sized pieces, until browned and cooked through, about 6–7 minutes.
Build the Tomato Base: Add the onion and cook for about 3 minutes, until softened. Stir in the garlic, tomato paste, 2 tsp of Dan-O’s Spicy Seasoning, and 2 tbsp of Italian-O. Cook, stirring, for about 3 minutes, until the tomato paste darkens and begins to stick to the bottom of the pot.
Add the Broth and Noodles: Pour in the chicken broth, scraping up the browned bits from the bottom of the pot, and bring to a boil. Stir in the broken lasagna noodles, making sure they are submerged. Reduce the heat to medium and partially cover. Cook for about 9–12 minutes, stirring occasionally, until the noodles are just about al dente.
Season the Ricotta: While the noodles cook, combine the ricotta with the remaining 1 tsp each of Italian-O and Spicy. Stir until evenly mixed.
Finish the Soup: Reduce the heat to low. Stir in the heavy cream and spinach. Cook gently for about 2–3 minutes, until the spinach wilts and the soup is heated through. Taste and adjust the Dan-O’s seasonings as needed.
Serve: Ladle the hot soup into bowls and top each with a generous scoop of seasoned ricotta. Serve and Yum Yum Get Ya Sum!