Description

Lasagna Soup is a comforting and hearty one-pot meal that combines the rich flavors of traditional lasagna with the ease and warmth of soup. Featuring browned ground beef, Italian sausage, tomato paste, marinara sauce, broken lasagna noodles, and a medley of Italian herbs, this soup is topped with a creamy blend of ricotta, mozzarella, and Parmesan cheeses. It’s perfect for a cozy dinner and can easily be adapted for vegetarian or vegan diets, offering both convenience and deliciousness in every bowl.

Ingredients

Scale

Meats

1/2 pound lean ground beef
1/2 pound ground Italian sausage

Vegetables & Aromatics

1 yellow onion, chopped
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped (or 2 tsp dried)
2 cups fresh spinach leaves (optional)
Fresh basil, for serving

Pantry & Seasonings

Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
2 tablespoons tomato paste
1 recipe homemade marinara sauce (or 24 ounces store-bought marinara sauce)
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 teaspoon dried basil
7 cups low sodium chicken broth (or vegetable broth)
9 lasagna noodles, broken into pieces

Cheeses

10 ounces ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

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Instructions

Brown the Meat: In a large pot over medium-high heat, add the ground beef and Italian sausage. Season with salt and freshly ground black pepper as you cook. Brown the meat thoroughly, then drain off any grease. Remove the meat from the pot and set aside.
Sauté Aromatics: In the same large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until translucent, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Tomato Ingredients & Broth: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil into the pot with the sautéed onions and garlic. Pour in 7 cups of low sodium chicken broth and mix well. Return the browned meat back to the pot.
Cook the Noodles: Bring the soup mixture to a boil. Add the broken lasagna noodles to the pot and reduce the heat to medium-low. Simmer the soup, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, stir in the fresh spinach during the last few minutes of cooking.
Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and freshly grated Parmesan. Mix well until combined and creamy.
Serve: Ladle the hot soup into bowls. Dollop each serving with a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves and serve immediately for a comforting, cheesy finish.

Notes

Store leftover lasagna soup covered in the refrigerator for 3-4 days.
Make Ahead: Prepare the soup up to step 4 without adding noodles; refrigerate. When ready to serve, bring to a boil, add noodles, and cook until tender. Finish with cheese topping.
Freezing: Freeze the soup without the cheese mixture in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Consider cooking noodles fresh when serving if frozen.
Vegetarian Version: Omit ground beef and sausage. Add extra vegetables like zucchini, mushrooms, and yellow squash in step 3 for added flavor and texture.
Vegan Version: Omit meat and cheese. Replace the cheese with homemade cashew ricotta and add extra vegetables as in the vegetarian version.
Pasta Substitutions: You can substitute any pasta type for broken lasagna noodles as desired.
Slow Cooker Adaptation: After browning meat and sautéing onions and garlic, combine all ingredients except noodles in a slow cooker on LOW for 4-6 hours. Add broken noodles 30 minutes before serving and cook until tender. Stir in spinach if desired.
Serving Size: About 1.5 cups per serving.

Nutrition

Serving Size: 1.5 cups
Calories: 521 kcal
Sugar: 3 g
Sodium: 606 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 13 g
Trans Fat: 0.4 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 85 mg