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Lasagna Soup

A hearty and comforting soup crafted with seasoned ground meats, tender pasta, leafy greens, and a medley of rich cheeses. Ideal for warming up during cold winter evenings.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

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.

Notes

Store any remaining soup in a sealed container in the refrigerator for 3 to 4 days.
Make Ahead Instructions: Prepare the soup through step 4 without adding the pasta. Store in the refrigerator. When ready to serve, reheat to a boil, add noodles, and continue from step 5.
Freezing Instructions: Freeze soup without cheese toppings in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. For best results, cook noodles fresh prior to serving.