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!).

Lasagna Soup with a scoop of ricotta cheese on top and a spoon in the bowl.

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.

Browned meat in a dutch oven with tomato sauce and chicken broth added.

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.

Cooked lasagna noodles in a pot of soup and a small bowl of ricotta and mozzarella cheese on the side.

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.

A spoon scooping up Lasagna Soup from a white bowl.

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:

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

Lasagna Soup with a scoop of ricotta cheese on top and a spoon in the bowl.
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Save Recipe

Equipment

Ingredients
  

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

Store lasagna soup covered, in the refrigerator for 3-4 days.
Make Ahead Instructions: 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.
Freezing Instructions: 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).
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!

Nutrition

Calories: 510kcalCarbohydrates: 35gProtein: 33gFat: 27gSaturated Fat: 12gCholesterol: 84mgSodium: 621mgPotassium: 663mgFiber: 2gSugar: 3gVitamin A: 1245IUVitamin C: 6mgCalcium: 291mgIron: 3mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2014. Updated December 2019.

 

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    My family love, love, love this recipe. I followed the recipe as written and also made the marinara sauce. This is a keeper. Thank you for sharing this AWESOME recipe♥

  2. 5 stars
    Tweaked things just a little based on sizes that were available from my grocery. (Ex…48 oz of chicken broth instead of 56) I also took a tip from comments and added 4oz of heavy whipping cream, served it with basic sliced buttered Italian bread from the bakery section and this was awesome!!!

  3. 5 stars
    Made this today and my husband, who spares no words when commenting on a new recipe, told me this was a forever-keeper!! I doubled both meats and followed the rest as is… incredible!!

  4. 5 stars
    This was a banger. I made just a couple changes, I added 1/2 a cup of heavy cream. I didn’t drain the meat and in place of tomato paste (mostly because I didn’t have it) I just added a can of diced tomatoes juice and all. I also added Italian seasoning garlic powder and black pepper to the ricotta cheese mix. This is probably my new favorite way to eat lasagna.

  5. I can’t wait to try it! Has anyone used store bought marinara? I’m short on time and would love to know which brand of marinara to use..

  6. 5 stars
    We have a new family favorite!!! this dish was excellent! i wanted to try the manara recipe linked above.. squishing the tomatoes with my hands was so therapeutic.. and easy!! The one big thing i did differently was to put the soup in a casserole dish, add the cheese mixture on top, and baked it in the oven for 15 mins at 400 deg.. we could not stop eating it!!!

  7. 5 stars
    This turned out so good! I had 1lb of ground turkey on hand so that’s what I used. But I bet it would be even better with sausage instead. I also used frozen spinach because that’s what I had. Next time I’ll definitely cut the noodles a little smaller just so they fit on the spoon easier. But I’ll definitely be making this again!

See More Comments