Lasagna Soup Recipe

Lasagna Soup Recipe – a hearty and comforting soup made with ground beef, sausage, spinach, and three types of cheese! Perfect for those cold winter nights when you need something warm and filling. This soup is packed with all the delicious flavors of lasagna but in a cozy soup form.

How to Make Lasagna Soup

1. Brown the Meat
   In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and pepper. Drain any excess grease and set the meat aside.
2. Cook the Onion and Garlic
   In the same pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the Sauce and Spices
   Stir in the tomato paste, marinara sauce, spices, and broth. Add the cooked meat back into the pot. Bring the mixture to a boil.
4. Add the Noodles
   Break the lasagna noodles into smaller pieces (about 4ths) and add them to the pot. Reduce the heat to medium-low and cook, stirring occasionally, until the noodles are tender. If you’re using spinach, add it here.
5. Combine the Cheeses
   In a small bowl, combine the mozzarella, Parmesan, and ricotta cheeses.
6. Serve
   Ladle the hot soup into bowls and top with a scoop of the cheese mixture. Garnish with fresh basil for extra flavor.

Make Ahead and Freezing Instructions

• Make Ahead: Prepare the soup up to step 4 but don’t add the noodles yet. Store the soup in the refrigerator. When ready to serve, bring the soup to a boil and cook the noodles before proceeding with the cheese topping.
• Freezing: Freeze the soup without the cheese. Store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. When ready to serve, make fresh noodles if you prefer.

Variations

• Vegetarian Lasagna Soup: Omit the meat and add more vegetables like zucchini, mushrooms, and yellow squash.
• Vegan Lasagna Soup: Follow the vegetarian version and substitute the cheese with a cashew ricotta or another vegan cheese option.

Storage

Store lasagna soup in an airtight container in the fridge for 3-4 days.

Perfect Pairings

This Lasagna Soup is a complete meal on its own, but it pairs wonderfully with a side of garlic bread or a fresh salad. If you’re in the mood for more comforting soups, try my Spicy Chicken Soup, Chicken Noodle Soup, or Creamy White Chicken Chili!

Lasagna Soup Recipe

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 ounces marinara sauce)
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1/2 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
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil, for serving

Instructions:

1. Brown the Meat
   In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and pepper. Drain excess grease and remove meat from the pot.
2. Cook the Onion and Garlic
   In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes, stirring occasionally. Add minced garlic and cook for another minute or two.
3. Add Sauce and Spices
   Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Return the browned meat to the pot. Bring to a boil.
4. Add Noodles
   Break the lasagna noodles into pieces and add to the pot. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using.
5. Combine Cheeses
   In a small bowl, combine ricotta, mozzarella, and Parmesan cheeses.
6. Serve
   Ladle the soup into bowls and top each with a dollop of the cheese mixture. Garnish with fresh basil.

Notes:

• Make Ahead: Prepare the soup up to step 4, but do not add the noodles. Store in the refrigerator. When ready to serve, bring to a boil, add the noodles, and proceed.
• Freezing: Freeze soup without the cheese for up to 2-3 months. Thaw overnight and reheat. Add fresh noodles when ready to serve.