Lasagna Soup Recipe
Lasagna Soup delivers the hearty flavors of classic lasagna in a cozy, comforting bowl, perfect for cold weather cravings. This one-pot recipe balances richness and simplicity beautifully.
Packed with ground beef, sausage, fresh spinach, and a trio of cheeses, this soup offers a soul-warming twist on a traditional favorite, ideal for family dinners or meal prep.
Lasagna Soup Ingredients That Make It Irresistible
Ground beef – Adds richness and depth, anchoring the soup with hearty flavor.
Italian sausage – Infuses the broth with a savory, spiced complexity.
Yellow onion – Brings aromatic sweetness that forms the foundation of the broth.
Tomato paste and marinara sauce – Deliver bold tomato flavor and silky texture.
Garlic and red pepper flakes – Add warmth and a hint of spice to brighten the base.
Lasagna noodles – Broken into rustic bites, they mimic the pasta layers in classic lasagna.
Fresh spinach – Offers subtle earthiness and a pop of green for balance.
Ricotta, mozzarella, and Parmesan – This trio melts into creamy, cheesy perfection atop each bowl.
Cooking Lasagna Soup: A Delicious Journey
Start by browning ground beef and sausage in a large pot, then set aside. Sauté onions in olive oil until softened, stir in garlic, tomato paste, and marinara. Return the meat, add broth and spices, then bring to a boil.
Toss in broken lasagna noodles and simmer until tender. Finish with spinach for a fresh touch. Just before serving, add a scoop of blended ricotta, mozzarella, and Parmesan to each bowl, letting it melt into the hot soup.
Tips to Perfect Your Lasagna Soup
For a richer flavor, brown the tomato paste with the garlic and onion to enhance its sweetness. You can substitute cottage cheese for ricotta for a lighter texture. If making ahead, cook the noodles separately to avoid them getting mushy when stored. Add more red pepper flakes for heat or a splash of cream for a silkier broth.
Storing and Reheating Lasagna Soup
Store leftovers in an airtight container in the fridge for 3–4 days. For freezing, omit the cheese and freeze the soup base for up to three months. Thaw overnight in the fridge, then reheat gently on the stovetop. For the best texture, cook fresh noodles when reheating.
Frequently Asked Questions
Can I use no-boil lasagna noodles?
No-boil noodles aren’t recommended as they can become overly soft and fall apart during simmering.
Is there a vegetarian version of lasagna soup?
Yes, omit the meat and use vegetable broth. Add mushrooms or lentils for extra heartiness.
Can I make this soup in a slow cooker?
Yes, brown the meat and sauté aromatics first, then cook on low for 4–6 hours, adding noodles in the last 30 minutes.
What cheese can I substitute for ricotta?
Cottage cheese is a lighter alternative and works well in this recipe, though it’s slightly tangier and less creamy.
Lasagna Soup
Ingredients
- 2 tablespoons freshly chopped parsley or 2 teaspoons dried
- 10 ounces ricotta cheese or cottage cheese as an alternative
- 1/4 teaspoon crushed red pepper flakes
- 1 yellow onion finely chopped
- 1 tablespoon olive oil
- 9 lasagna noodles broken into smaller pieces
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper to preference
- 7 cups low sodium chicken broth or vegetable broth
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought
- 1/2 pound ground Italian sausage
- 1/2 pound lean ground beef
- 2 cups fresh spinach leaves optional
- 1 teaspoon dried basil
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large enameled pot set over medium-high heat, brown the ground beef and Italian sausage, seasoning with salt and pepper. Once fully cooked, drain the excess fat and transfer the meat to a separate dish.
- In the same pot, warm olive oil over medium heat. Add the chopped onion and sauté for approximately 5 minutes until softened, stirring occasionally. Introduce the minced garlic and continue cooking for an additional 1–2 minutes.
- Incorporate the tomato paste, marinara sauce, crushed red pepper flakes, oregano, basil, and chopped parsley into the pot. Pour in the broth and reintroduce the browned meat mixture. Stir to combine.
- Raise the heat to bring the soup to a boil. Add the broken lasagna noodles and then reduce the heat to medium-low. Simmer gently, stirring intermittently, until the noodles are al dente and tender. Add spinach during the final minutes of cooking, if using.
- Meanwhile, in a small mixing bowl, blend together the ricotta, mozzarella, and Parmesan cheeses until evenly mixed.
- Serve the hot soup in individual bowls, topping each with a generous spoonful of the cheese mixture. Garnish with fresh basil leaves before serving.
