Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect easy dinner for those cold winter nights!
We are in soup mode at our house and surprisingly, my kids have been loving it. This lasagna soup was a huge hit as was Creamy White Chicken Chili and even Authentic New Orleans Gumbo (not truly a soup but a total winner!).
I guess the only positive thing about cold winter temperatures is that you can continue cooking warm comfort food and soups, like this delicious Lasagna Soup! This soup is seriously yummy! . This tastes just like lasagna, but in soup form, so how could it not be amazing?!
How to Make Lasagna Soup:
1. Brown the meat. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
2. Cook onion and garlic. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
3. Add sauce and spices. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.
4. Add lasagna noodles. Bring the pot to a boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
5. Combine cheeses. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses.
6. Serve warm. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil.
Make ahead and freezing instructions:
To make ahead: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
To freeze: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
Store lasagna soup covered, in the refrigerator for 3-4 days.
Other Variations of Lasagna Soup:
- Vegetarian Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.
- Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash. Substitute the cheese with homemade cashew ricotta.
- Pasta substitutions: Substitute any type of pasta for the broken lasagna noodles!
Consider trying one of these classic soup recipes:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Creamy White Chicken Chili
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Recipe
Lasagna Soup
Equipment
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and freshly ground black pepper , to taste
- 1 yellow onion , chopped
- 1 Tablespoon olive oil
- 3 cloves garlic , minced
- 2 Tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
- 1/2 teaspoon dried oregano leaves
- 1 teaspoons dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 9 lasagna noodles , broken into pieces
- 2 cups fresh spinach leaves (optional),
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
- fresh basil , for serving
Instructions
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
- Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using. - In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
- Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil
Notes
Nutrition
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Have you tried this recipe?!
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I originally shared this recipe February 2014. Updated December 2019.
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A real winner in our house! I like to try every recipe as written before I tweak them to make them our own, this is pretty perfect. I doubled it and dropped some off for my brother’s family to enjoy.
Hubs and I give this a thumbs up! Good winter soup to add to my list. The cheese dollop is key and you only need a small tablespoonful. It tempting to sprinkle extra Parmesan but skip to enjoy the lasagna flavors.
Soup is absolutely delicious. I got confused while making soup. Under ingredients it says noodles broken into pieces but under directions it says broken into fourths. I broke noodles into fourths and they were way too big to eat with a spoon. Next time I will do pieces.
This was amazing! I had to tweak it since we have dairy and egg allergies in this house, but it still came out incredible. I’m not usually a leftover person, but the leftovers were great! Definitely adding this to our dinner rotation!
Excellent recipe. This was delicious! The only thing I did different was use Mafalda shaped pasta because it looks like mini pieces of lasagna noodles. It saved me a step in breaking up whole lasagna noodles. This will be going into my soup rotation. Thank you for the recipe! 🙂
I made this recipe with ground chicken instead to avoid red meat. Definitely still delicious. I will say that braking the lasagna noodles into only 4ths makes it hard to eat. In the future I will likely be substituting a more bite sized noodle. But that’s just my preference! Still a wonderful soup!
We loved this recipe! Followed directions exactly, and using my homemade marinara sauce from Jeffrey Eisner’s cookbook. Next time I’ll add some mushrooms and zucchini when sautéing the onion and garlic.
Hi!
I made this lasagna soup recipe tonight for dinner. Followed your recipe to a T. Ok, not totally. I used left over lasagna I had.
I made the marina sauce following your recipe too.
My daughter don’t like soup… She LOVED it and ate a second bowl!
My son said it was so flavorful, so good!
Hubby sais it’s a keeper. I agree with them.
Thank you for sharing this delicious recipe!
Really easy and flexible to substitute with what you have on hand. I used 93% lean ground beef, browned with some olive oil and cooked the onions with the beef to keep from using another pot. For the broth, I used knorr chicken tomato bouillon cubes and water. Very good and just as satisfying (well almost!) as a lasagna.