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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
OMG, this is the best soup, EVER!!! I made a double batch because I made it a while back & we ate it in one night, just the 2 of us!!!!!
Thank you so much for sharing!!!!
Excellent!
12/10 recommend!! Zero reason to slave over a traditional lasagna. This soup is everything I wanted on a cold Sunday night. Leftovers were great. I think Mafaldine noodles would be amazing, but they are SO expensive! How many days do I have to wait to make this again?!
This is THE BEST lasagna soup recipe!
Made this for me and my kids last night. They both enjoyed it and I loved it! One difficult part of being a single dad is finding stuff BOTH of my kids will eat and, even better, enjoy. 🙂 Thumbs up on this recipe! I recommend exercising the option to use the spinach.
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 is sooooo good, everyone loves it!! I used Giadzy Taccole pasta (mini lasagna noodles) which are perfect for this recipe.
I’d give the recipe 10 stars if I could!!
Yummy comfort soup!
My husband just said this soup was undoubtedly the best soup he had ever eaten! I agree that it is the best soup ever; plus it is easy to fix!
Absolutely delicious. Every person who has tried it has asked me for the recipe and loved it.
Loved this soup!
I started making a lot of soups these past few weeks as a way to incorporate more veggies in our meals. Lasagna soup was one of the first on my list to try and I have already made it twice and today recommended to a friend who can make it with GF pasta. I add extra greens that disappear into the sauce and I use fresh tomatoes.
I crave it now and don’t see myself ever wanting to make traditional lasagna again.
I keep the pasta separate so that the noodles don’t swell too much. First time I broke up lasagna sheets but second time I used cavatappi because I didn’t have enough lasagna to triple the recipe. It was easier to eat with smaller noodles and saved the step of breaking the noodles. Second time I put some extra shredded mozzarella out to top it with and the mozzarella strands made it a little too messy to spoon- so I recommend keeping the mozzarella with the ricotta. I use Rao pasta sauce.
Very, very yummy! Stays hot a
long time, too.
Wonderful idea to make lasagna into a soup. We are not typically “soup people” (teenage boy family) but this is a favorite for all of us.
Lauren, I love your recipes and use them all the time! Do you have instructions on cooking the lasagna soup in an instant pot, please? Thank you for your great recipes!
Thank you for your kind comment, we are so glad you’re here! Here are some instructions for the slow cooker:
Slow Cooker Instructions: Cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and dump meat in slow cooker. Heat olive oil then sauté diced onion for 5 minutes. Add garlic and cook for another minute or two then pour in slow cooker with the meat. Stir in tomato paste, marinara sauce, spices, and broth. Turn slow cooker on LOW for 4-6 hours. About 30 minutes before serving, add broken lasagna noodles and cook until tender. Stir in spinach, if using. Enjoy in a bowl with a dollop of cheese mixture on top.
Perfect for a chilly, windy night. We had everything in the pantry and fridge to make this last minute. Great flavor without simmering all day.
Made this on a day we were snowed in. Absolutely delicious. Hubby said it was the best thing I’ve ever made. I’m not a huge lasagna fan but this is so much better than I expected. Will make this again.
I made this recipe and it was bland. I was shocked and disappointed based on the ratings.
Jayelle, interesting! I admit I added a little Tabasco but overall I found it delicious and easy.
Sometimes it depends on what marinara sauce used. If you use a one with more flavors you get better results. I also find if you use all Italian sausage there is better flavor too.
Whole family loved it even my picky son ! I used cottage cheese and included the optional spinach. This will definitely be in our rotation.
Happy to hear it! Thanks Katie!