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. it back up on the stove.  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:

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Recipe

Lasagna Soup with a scoop of ricotta cheese on top and a spoon in the bowl.
Prep 10 mins
Cook 40 mins
Total 50 mins
Add to Meal Plan

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 teaspoons dried 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

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. it back up on the stove.  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

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

 

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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.

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Comments

  1. 5 stars
    Made twice. 2nd time for friends. They loved it as did we. Never making pan lasagna again. This has same ingredients and flavor but less labor intensive. Thank you!

  2. 5 stars
    Made this tonight…first time. Excellent. Used ground beef and had 1 leftover chicken sausage. Delicious and filling. I will precook the noodles next time and break them up smaller. Did add spinach ( hiding veggies for hubby). Bringing a bowl over to my elderly neighbor too.

  3. 5 stars
    Followed the recipe exactly and it turned out GREAT!! Made some garlic bread to go with it, WHAT A MEAL!!

  4. 5 stars
    Our favorite soup and now in our weekly rotation. Easy and delicious!! Serve it with warm garlic bread- yum!

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