This post contains affiliate links.
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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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!!!!
Delicious! I doubled the recipe, was a big hit with family. I used half fresh parsley half dried, ricotta, and added spinach. It was nice to actually follow a recipe as I tend to tweak. Only thing I did different was added fresh parsley to the cheese mixture. I used raos sauce as family preference. Will be making again, and again! Ty!
I didn’t have tomato paste, so left it out. I used the chopped spinach & decreased the broth by a cup for a thicker soup. Very tasty!
Good morning,
We will definitely try this recipe. It sounds so good..
I was wondering if you tried this using a crockpot? And would you change the recipe in any way if you did?
Yes, you could make it in the slow cooker! Cook the meat first, but then add everything to the crockpot and cook for several hours if you’d like. Add the noodles closer to eating as they’ll probably take 30-45 minutes or so to cook.
-Stacy
So good! Perfect meal on a cold wintery night! Made it with cottage cheese instead of the ricotta as others suggested; and made it gluten free – used 6 oz of gf Mafalda noodles. My preference is adding all the noodles at once – more like a meal. Absolutely delicious!
So good! Perfect meal on a cold wintery night! Made it with cottage cheese instead of the ricotta as others suggested; and made it gluten free – used 6 oz of gf Mafalda noodles. My preference is adding all the noodles at once – more like a meal. Absolutely delicious!
This was amazing! Big hit with my husband and my 6 year son who are hard to please!
As good as lasagna but made in a fraction of the time (30 minutes) and effort! This is one of those soups that tastes better the second day. The first day was slightly brothy but because I wanted to use up that box of lasagna, I used half the box (9 broken noodles) and then used the other half of the box the second night. Just be sure to remove any noodles from the previous night before you start the boil or they get soggy! The cheesy dollop is a great touch. My favorite part of the recipe is that while you add one ingredient to cook in the pot, you can prep the next step so there’s no excessive prep work. Don’t be intimidated by the long ingredient list – it goes FAST in one pot. My family devoured it and we will make it again. I’d love to make a white version of this soup too (similar to white chicken chilli). 🙂
Amazing! Even my food-fickle teenager loved it. I increased the sausage, broth, and marianara all a little bit, but otherwise made as directed using 12 oz of high fiber bite sized pasta and then just a few broken lasagna noodles just to make it easier to eat. Served with garlic bread. Yum! Family and I agree it’s a keeper.
This was so easy and very delicious. My husband said “This is good!” and had a second bowl. Thank you!
This was really good. I added mushrooms too since I usually put them in my regular lasagna. I also added the cheese mixture to the pot instead of individual bowls. We will definitely be making this again.