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Lasagna Soup

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This Lasagna Soup is a hearty and comforting dish made with a mix of ground beef, Italian sausage, pasta, and a cheesy blend of ricotta, mozzarella, and parmesan. With all the flavors of lasagna in a cozy soup format, it’s perfect for a quick weeknight meal or family dinner.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 7 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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)

10 ounces ricotta cheese (or cottage cheese)

1 cup shredded mozzarella cheese

½ cup freshly grated parmesan cheese

Fresh basil, for serving

Instructions

  1. In a large pot over medium-high heat, cook ground beef and sausage until browned, seasoning with salt and pepper. Drain any excess grease and remove the meat from the pot.
  2. In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add minced garlic and cook for another 1-2 minutes.
  3. Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the meat to the pot and bring to a boil. Once boiling, add broken lasagna noodles, reduce heat to medium-low, and cook, stirring occasionally, until noodles are tender (about 10 minutes). If using, stir in spinach during the last few minutes of cooking.
  4. In a small bowl, combine ricotta, mozzarella, and parmesan cheese. Stir well to combine.
  5. Ladle the hot soup into bowls and top with a scoop of the cheese mixture. Garnish with fresh basil, and serve while warm.

Notes

  • 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.
  • Substitute the lasagna noodles with any small pasta shape such as penne, shells, or rotini.
  • For a spicier soup, add more red pepper flakes or a diced jalapeño when sautéing the onions.

Nutrition

Find it online: https://cheftinaskitchen.com/lasagna-soup/