Nutrition for 1 cup made with half lean ground beef and half Italian sausage. Garnishes not included.

Pro Tips for Recipe Success and Substitutions

• • Brown the Meat: Ensure that you brown the beef and Italian sausage well before adding them to the soup. This step enhances the flavor and texture of the meat.

• • Drain Excess Fat: After browning the meat, drain excess fat. This helps control the richness of the soup and prevents it from becoming too greasy.

• • Fresh Italian Herbs: The dried Italian seasoning can be substituted with fresh herbs like oregano, basil, and thyme. Add some during the browning of meat and others during simmering to help build complex flavors.

• • Meat Substitutions: If you prefer, you can use ground turkey, chicken, or a meat substitute in place of ground beef/Italian sausage.

• • Tomato Variations: Instead of fire-roasted tomatoes, you can use diced tomatoes, crushed tomatoes, or a combination to suit your taste. Homemade marinara sauce can be used as well. Adjust seasonings as needed.

• • Broth Options: If you don't have beef broth, you can use chicken broth or vegetable broth. If the soup seems too thick, you can add additional beef broth to reach your desired consistency.

• • Pasta Choices: Instead of traditional lasagna noodles, you can use small shells, rotini, or any pasta of your choice.

• • Vegetable Additions: Sautéed mushrooms, diced zucchini, green pepper, or fresh spinach can add extra flavor and nutrients.

• • Spice Level: If you enjoy heat, add red pepper flakes or a pinch of cayenne pepper during the seasoning process.

Storage:  Refrigeration: Allow the lasagna soup to cool to room temperature before refrigerating in an airtight container. Store all in one container or in individual portions. Store lasagna soup in the refrigerator for up to 3-4 days. Freezing Completely: Ensure that the leftover soup is completely cooled before freezing. If you plan to freeze individual portions, use freezer-safe containers or sealable plastic bags. Leave some space at the top of the containers or bags to account for expansion as the soup freezes. Freeze up to 3 months. Thaw Overnight: To thaw lasagna soup, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Reheating: Reheat the thawed soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If you're in a hurry, you can use the microwave to thaw and reheat individual portions. Heat in short intervals, stirring in between. Check Consistency: After reheating, check the consistency of the soup. If it has thickened, you can add a little broth or water to reach the desired consistency.