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Lasagna Soup

Lasagna Soup

Lasagna soup captures the rich, layered flavors of classic lasagna in an easy, cozy one-pot meal that’s perfect for weeknights or chilly days. Packed with savory meat, hearty pasta, tomato broth, and melted cheese, it's a satisfying and customizable comfort food everyone will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 7

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 batch of homemade marinara sauce or 24 ounces store-bought marinara
  • 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 substitute with vegetable broth if preferred
  • 9 lasagna noodles broken into smaller pieces
  • 2 cups fresh spinach leaves optional
  • 10 ounces ricotta cheese or cottage cheese as an alternative
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh basil for garnish and serving

Instructions
 

  • In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and pepper as it cooks. Once browned, drain the excess grease and transfer the meat to a separate plate. In the same pot, heat the olive oil over medium heat, then add the chopped onion and sauté for about 5 minutes, stirring occasionally until softened. Add the minced garlic and continue cooking for another 1 to 2 minutes until fragrant. Stir in the tomato paste, marinara sauce, seasonings, and chicken broth. Return the cooked meat to the pot and stir everything together. Bring the mixture to a boil, then add the broken lasagna noodles (break each noodle into about four pieces), reduce the heat to medium-low, and let simmer, stirring occasionally, until the noodles are tender. If using spinach, add it to the soup near the end of cooking and stir until wilted. In a small bowl, mix together the mozzarella, Parmesan, and ricotta cheeses. To serve, ladle the hot soup into bowls and top each serving with a generous scoop of the cheese mixture. Finish with a garnish of fresh basil and enjoy.

Notes

Store lasagna soup in an airtight container in the refrigerator for 3 to 4 days.
Make-Ahead Instructions: Prepare the soup through step 4, but do not add the noodles. Let the soup cool and store it in the fridge. When you're ready to serve, pick up at step 5 by bringing the soup to a boil, then add the noodles and cook until tender. Finish by topping with the cheese mixture.
Freezing Instructions: To freeze, omit the cheese and transfer the cooled soup to a freezer-safe container. Freeze for up to 2 to 3 months. When ready to use, thaw the soup in the refrigerator overnight and reheat gently on the stovetop. For best texture, you may want to cook the noodles fresh when serving—see make-ahead directions.
Vegetarian Lasagna Soup: Skip the sausage and ground beef, and add extra chopped vegetables in step 3 along with the onion and garlic. Great options include zucchini, mushrooms, and yellow squash.
Vegan Lasagna Soup: Omit the meat as with the vegetarian version, and include your choice of chopped vegetables such as zucchini, mushrooms, and yellow squash. Replace the cheese with a plant-based alternative like homemade cashew ricotta.
Pasta Substitutions: You can swap the broken lasagna noodles for any type of pasta you prefer.