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Lasagna Soup Recipe

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4.3 from 15 reviews

Lasagna Soup is a comforting and hearty dish that combines the rich flavors of traditional Italian lasagna with the ease and warmth of a soup. This recipe features browned ground beef and Italian sausage simmered in a savory marinara and chicken broth base, enriched with classic Italian herbs and tender broken lasagna noodles. Finished with a creamy blend of ricotta, mozzarella, and Parmesan cheeses and garnished with fresh basil, this soup replicates the beloved lasagna experience in a bowl—perfect for cozy dinners.

Ingredients

Meat

  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh spinach leaves (optional)
  • Fresh basil, for serving

Liquids and Sauces

  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 recipe homemade marinara sauce (or 24 ounces marinara sauce)
  • 7 cups low sodium chicken broth (or vegetable broth)

Pasta

  • 9 lasagna noodles, broken into pieces

Cheese

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

Instructions

  1. Brown the Meat: In a large pot over medium-high heat, cook the ground beef and ground Italian sausage until browned. Season with salt and freshly ground black pepper as you cook. Once browned, drain excess grease and remove the meat from the pot to set aside.
  2. Sauté Aromatics: In the same large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes until softened, stirring occasionally. Then add the minced garlic and cook for another 1 to 2 minutes until fragrant.
  3. Add Sauces and Spices: Stir in the tomato paste, marinara sauce, dried oregano, dried basil, red pepper flakes, fresh parsley, and the 7 cups of low sodium chicken broth. Return the browned meat to the pot and mix well to combine all ingredients.
  4. Cook the Noodles: Bring the soup to a boil. Then add the broken lasagna noodles into the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10 to 12 minutes. If using, add the fresh spinach in the last few minutes of cooking to wilt it.
  5. Prepare the Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella cheese, and freshly grated Parmesan cheese, stirring until well blended.
  6. Serve: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top of each serving. Garnish with fresh basil leaves for extra aroma and flavor. Serve immediately and enjoy the comforting taste of this lasagna-inspired soup.

Notes

  • You can substitute ground turkey or chicken for a leaner variation.
  • Using homemade marinara sauce will enhance the flavor, but store-bought works well for convenience.
  • The spinach is optional and can be swapped with kale or omitted entirely.
  • For a vegetarian version, omit meats and use vegetable broth instead of chicken broth.
  • Breaking lasagna noodles into smaller pieces helps them cook more quickly and makes the soup easier to eat.
  • Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.

Find it online: https://lauracooks.com/lasagna-soup-recipe/