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
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 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!!!!
I never rate recipes that I find online, but I had to come back and review this one because it was seriously the best soup I have ever had in my life! I followed your marinara recipe as well instead of using jarred and it was super easy and flavorful. I have shared this with so many people already and I can’t wait to make it again! Thank you for a new staple recipe!
Omg this made our day!! I’m so glad you came back to tell us!! that seriously means a lot. And extra points for making the marinara from scratch too 👏👏
We loved this recipe—it’s definitely a keeper! I’m so glad I gave it a try. Using Rao’s marinara made it super quick and easy and delicious. I meant to add spinach but forgot this time; can’t wait to include it next go-round. We paired it with a fresh side salad and homemade garlic bread (Parmesan, roasted garlic, butter, and parsley on an Italian semolina loaf, baked at 400°F). Absolute perfection!
This was wonderful! I used sauce from scratch too- no jars! I added some extra meatballs in too. Make this recipe, it’s a big hit!
How long do you cook the lasagna noodles for?
The lasagna noodles cook right in the soup — no need to boil them separately. Just toss them in once the soup comes to a boil, then reduce the heat and simmer for about 10–12 minutes, stirring occasionally, until they’re tender.
If making it on crock pot, do we just put the noodles in the crock pot 30 minutes before serving? Will that cook them fully ?
YEP! Just give it a stir now and then so they don’t clump together. They should be perfectly cooked by the time you’re ready to eat!
i made this today, double checked recipe… um, something went wrong. was too thick. so instead of tossing, i added a bit (1 cup) of water as it was too thick). i put mixture into individual serving dishes.. layering with cheese mix, topping with extra mixture. topped with mozz chs. taking to a few friends for feedback.. i triple checked ingredients.. mine was too thick… so i tried to make it into a lasagna ‘casserole’. lol soup no, for me.
Love this, it will be a regular in our house
Good recipe, but could use a few tweaks. 1 – I would’ve liked an estimate of how long it takes for the lasagna noodles to become tender. 2 – the noodles are way too big, breaking them into eights or even smaller would work better. 3 – I had to double the spices because a lot of them didn’t come through. Other than that, the soup was enjoyable and hit all the right notes! I also enjoyed that there wasn’t much to cut up.
There’s no way for the author to estimate how long the noodles take to cook. That’s determined by brand, thickness, how big or small the pieces are, etc. Some things the cook must just figure out on their own.
I have just made this recipe with the homemade marinara recipe. All in the slow cooker. It was absolutely great!
I am not sure what I did wrong, but it almost tastes too savoury! I did half beef stock and half veggie stock, not sure if that beef stock took away the brightness from the soup, but wondering what you’d do to fix that. I was thinking of maybe adding carrots? Appreciate your guidance!
Totally get what you mean, beef stock can definitely tip it toward rich instead of bright. Carrots are a great idea! I’d also try a splash of balsamic vinegar or even a squeeze of lemon juice right at the end to bring some acidity back in. A little extra fresh basil on top wouldn’t hurt either. You’re so close! 💛
Your tips totally worked, my deviation from the recipe was the problem lol! Thank you so much!
So glad to hear it Jill!! Thanks for coming back to let me know 🙂
I’m definitely going to be trying this. Just wondering why the chicken stock and not beef stock. Curious
Great question! Chicken stock keeps the soup lighter and lets the Italian sausage flavor shine, but beef stock would work just fine if you’d like a richer flavor.