Lasagna Soup

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

5 from 4776 votes

Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese!  The perfect dinner for those cold winter nights!

Print Pin Review

Author Lauren Allen

Course Main Course, Soup

Cuisine American

Servings 7

Calories 521

Prep 10 minutes mins

Cook 40 minutes mins

Total 50 minutes mins

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Equipment

• Meat Chopper
• Enameled Pot

Ingredients

  

1x2x3x

• ▢ 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

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. 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!

Serving Size: About 1.5 cups

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.

Nutrition

Calories: 521kcalCarbohydrates: 36gProtein: 31gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 85mgSodium: 606mgPotassium: 663mgFiber: 2gSugar: 3gVitamin A: 1370IUVitamin C: 7mgCalcium: 276mgIron: 3mg

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

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