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Lasagna Soup Recipe

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★★★★★

4.5 from 125 reviews

This comforting Lasagna Soup recipe combines all the flavors of classic lasagna in a hearty, easy-to-make soup. Ground beef and Italian sausage are browned and simmered with tomato paste, marinara sauce, herbs, and broken lasagna noodles in a flavorful broth. Topped with a creamy blend of ricotta, mozzarella, and Parmesan cheeses and fresh basil, this dish is perfect for a cozy meal any night of the week.

Ingredients

Scale

Meat & Protein

  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage

Produce

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 2 cups fresh spinach leaves (optional)
  • fresh basil, for serving

Pantry & Dairy

  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 recipe homemade marinara sauce, or 24 ounces marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 7 cups low sodium chicken broth or vegetable broth
  • 9 lasagna noodles, broken into pieces
  • 10 ounces ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and freshly ground black pepper while cooking. Once browned, drain any excess grease and remove the meat from the pot, setting it aside.
  2. Sauté the Aromatics: Return the pot to medium heat and add olive oil. Add the chopped yellow onion and sauté for about 5 minutes until softened, stirring occasionally. Then add the minced garlic and cook for another 1–2 minutes until fragrant.
  3. Add Sauces and Seasonings: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth, then return the browned meat back into the pot, stirring to combine all ingredients.
  4. Cook the Noodles and Simmer Soup: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10–12 minutes. If using, stir in the fresh spinach leaves during the last few minutes of cooking to soften.
  5. Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. Mix well to make a creamy topping.
  6. Serve: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top of each serving. Garnish with fresh basil leaves for a bright, fresh finish.

Notes

  • Store leftover lasagna soup covered in the refrigerator for 3-4 days.
  • Make Ahead: Prepare the soup up to step 4 but do not add noodles. Refrigerate the soup and add noodles when reheating just before serving.
  • Freezing: Freeze the soup without the cheese for 2-3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop. For best texture, cook fresh noodles when ready to serve if freezing.
  • Vegetarian Version: Omit ground beef and sausage, and add more vegetables such as zucchini, mushrooms, and yellow squash during the sautéing step.
  • Vegan Version: Omit meat and cheese. Use vegetables as above and replace cheese with a homemade cashew ricotta alternative.
  • You can substitute broken lasagna noodles with any pasta of your choice.

Keywords: lasagna soup, Italian soup, comfort food, easy soup recipe, one pot meal

Find it online: https://mjrecipe.com/lasagna-soup-recipe-2/