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!).
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.
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.
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.
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:
- Spicy Chicken Soup
- Chicken Noodle Soup
- Taco Soup
- Roasted Tomato Basil Soup
- French Onion Soup
- Creamy White Chicken Chili
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Recipe
Lasagna Soup
Equipment
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 Tablespoons fresh parsley , chopped (or 2 tsp dried)
- 1/2 teaspoon Dried oregano
- 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
Nutrition
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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.
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This recipe is phenomenal. I made it for a family for the first time a few weeks ago and tonight I made it for the 3rd time. Everyone loves it. Simple and absolutely delicious
I have tried a few different versions of this recipe on my family and this one is hands down THE best. Perfect blend of flavors and it even tastes better the next day! Thank you, Lauren!
This is the best lasagna soup I’ve ever had. I’ve made it several times and always freeze the leftovers for later.
My husband, 3 sons and my daughter-in-law absolutely love this soup! It it so rich in flavor! It so hearty and delicious! We get very few “soup days ” here in Phoenix, but when we do, this soup is the number one choice!
I’m in love!!! This lasagna soup is better than lasagna. If reading this… You have to make it!!!!
This recipe was super yummy and amazing!! I used turkey meat and it still tasted yummy. Now my family is requesting to have it once a week! Thank you for the recipe!
This was delicious and the perfect way to use up the end of a box of lasagna noodles! I went the extra mile and used my homemade sausage in this recipe. So good! Definitely five stars!
I was thinking there might be too much cheese involved here when I was finishing up cooking, but I was wrong about that. Is there ever too much cheese? Not likely. Haha 🙂 Thank you for the meal inspiration!
Delicious, delicious! Making it again. This time, will add the black beans as someone also tried. I personally mixed most of the cheeses into the soup just before serving, leaving just a little dollop in the middle of the bowl about the size of a half dollar. Wanted that cheesy goodness found in every bite. 😁 Sooo good!
Can you help me understand the calorie content? What is the estimated caloric content per serving?
I love this recipe! I used ground turkey instead. Everyone in my family loved it! Definitely will make again.
Would it work to add froze stew vegetables to it?
Sure! Sounds great.
I found this Recipe in an internet search and just wanted to try it. I doubled the batch and i’m so glad I did! Served it with a loaf of garlic bread and it was an instant hit! It came out awesome. Thank you so much for a great hearty meal.
5 stars!
Me gusta la idea. Prometo que la cocinare.
I love the idea. I promise that I will cook .
Thanks so much!
Wow did we love this soup! We should have doubled it. I prefer ground turkey so i used that as the meat. I also didn’t have spinach on hand. Other than that, we followed the recipe. So good. Saving this baby!
Yummy recipe, thanks!
This is honestly one of my very favorite soups to make in the fall and winter! I love how easy it is to throw together and cheese stirred in deserves all of the heart eyes!!!