Lasagna Soup

Why You’ll Love This Recipe

What I love about this Lasagna Soup is how it delivers all the classic flavors of lasagna without the need for layers or baking. The combination of beef, sausage, and rich marinara sauce creates a savory base that perfectly complements the pasta and creamy cheeses. It’s an easy, one-pot meal that comes together quickly, making it ideal for a weeknight dinner. Plus, it’s so versatile—you can make it vegetarian, vegan, or even freeze it for later.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup

½ pound lean ground beef

½ 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 oz store-bought marinara sauce)

¼ teaspoon red pepper flakes

2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

½ teaspoon dried oregano

1 teaspoon dried basil

7 cups low-sodium chicken broth (or vegetable broth)

9 lasagna noodles, broken into pieces

2 cups fresh spinach leaves (optional)

For the Cheese Mixture

10 ounces ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

Fresh basil, for serving

directions

Cook the Meat:
In a large pot over medium-high heat, cook the ground beef and sausage until browned, seasoning with salt and pepper as it cooks. Drain any excess grease and remove the meat from the pot.

Sauté Vegetables:
In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then, add the minced garlic and cook for another 1-2 minutes.

Build the Soup:
Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the meat to the pot and bring everything to a boil. Once boiling, add the broken lasagna noodles, reduce heat to medium-low, and cook, stirring occasionally, until the noodles are tender (about 10 minutes). If you’re adding spinach, stir it in during the last few minutes of cooking.

Prepare the Cheese Mixture:
In a small bowl, combine ricotta, mozzarella, and parmesan cheese. Stir well to combine.

Serve:
Ladle the hot soup into bowls and top with a scoop of the cheese mixture. Garnish with fresh basil, and serve while warm.

Servings and timing

Servings: 7
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

For a vegetarian version, omit the ground beef and sausage, and add more chopped vegetables like zucchini, mushrooms, and yellow squash.

For a vegan version, skip the meat and cheese, using a plant-based ricotta and vegan cheese alternatives.

You can substitute the lasagna noodles with any other type of pasta, such as penne, shells, or rotini.

If you prefer a spicier soup, add more red pepper flakes or a diced jalapeño when sautéing the onions.

storage/reheating

Store any leftover lasagna soup in an airtight container in the fridge for 3-4 days. To reheat, I simply warm it up on the stovetop over low heat, adding a little more broth or water to loosen the soup if needed.

This soup also freezes well. I recommend freezing the soup without the cheese mixture to maintain the best texture. Once frozen, it will last for 2-3 months. To reheat, thaw overnight in the fridge and gently warm it on the stovetop.

FAQs

Can I make this soup ahead of time?

Yes, I often make this soup ahead of time. The flavors deepen and meld overnight, making it even better the next day. Just be sure to add the cheese mixture when you’re ready to serve.

Can I use regular pasta instead of lasagna noodles?

Absolutely! You can use any short pasta you prefer, such as penne, fusilli, or shells. Just adjust the cooking time based on the type of pasta.

Can I make this soup in a slow cooker?

Yes, you can! Brown the ground meat and sauté the onion and garlic, then transfer everything to a slow cooker. Add the broth, marinara sauce, and spices, and cook on low for 4-6 hours. Add the broken lasagna noodles about 30 minutes before serving, and stir in the spinach (if using) at the same time.

Can I make this soup without meat?

Yes, for a vegetarian or vegan version, omit the meat and use vegetable broth instead of chicken broth. You can add extra veggies or plant-based protein if desired.

Can I freeze this soup?

Yes, this soup freezes well, but I recommend freezing it without the cheese mixture. To freeze, let the soup cool completely and store it in an airtight container for up to 3 months. When ready to eat, thaw it overnight in the fridge and reheat on the stovetop.

Conclusion

This Lasagna Soup is a hearty, comforting dish that’s perfect for any night of the week. With rich flavors from the meat, marinara, and a blend of cheeses, it’s just like eating lasagna, but in a bowl! Whether you’re making it for the family or prepping it for the week, it’s sure to be a crowd-pleaser. Plus, it’s flexible enough to accommodate different dietary preferences, so everyone can enjoy it.

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