Lasagna Soup 5 Amazing Reasons Families Adore This Dish
All the cozy flavors of classic lasagna in a one-pot, weeknight-friendly soup. Rich tomato broth, tender pasta, seasoned beef and sausage, and a creamy three-cheese topping that melts into every spoonful.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring Cups and Spoons
- Mixing Bowl
- Ladle
Ingredients
Protein and Flavor Base
- 1/2 lb lean ground beef season as it cooks
- 1/2 lb ground Italian sausage mild or hot
- salt and freshly ground black pepper to taste
- 1 yellow onion chopped small
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp tomato paste
Sauce and Seasonings
- 24 oz marinara sauce or 1 recipe homemade marinara
- 1/4 tsp red pepper flakes optional heat
- 2 tbsp fresh parsley chopped (or 2 tsp dried)
- 1/2 tsp dried oregano
- 1 tsp dried basil
Broth, Pasta, and Veggies
- 7 cups low sodium chicken broth or vegetable broth
- 9 lasagna noodles broken into bite-size pieces
- 2 cups fresh spinach leaves optional
Cheese Topping
- 10 oz ricotta cheese or cottage cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese freshly grated
- fresh basil for serving
Instructions
- Brown the meat: Heat a large pot over medium-high. Add ground beef and Italian sausage, season with salt and pepper, and cook until browned and crumbly, 6–8 minutes. Drain grease and set meat aside.
- Sauté aromatics: In the same pot, add olive oil and chopped onion. Cook 4–5 minutes until translucent. Stir in garlic and cook 1–2 minutes until fragrant.
- Build the base: Stir in tomato paste and cook 1 minute. Add marinara, broth, parsley, oregano, basil, and red pepper flakes. Return browned meat to the pot and bring to a boil.
- Cook pasta: Add broken lasagna noodles. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until noodles are tender, 15–20 minutes. Stir in spinach during the last 2 minutes to wilt.
- Mix cheeses: In a small bowl, combine ricotta, mozzarella, and Parmesan until smooth.
- Serve: Ladle soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil and enjoy hot.
- Make-ahead: Prepare through simmering the soup base, but do not add noodles. Chill up to 2 days. Reheat, bring to a boil, then add noodles and cook until tender.
- Freezing: Freeze the soup without cheese or pasta for 2–3 months. Thaw overnight, reheat gently, then cook fresh noodles and finish with the cheese topping.
- Slow cooker option: Brown meats and sauté onion and garlic as above. Transfer to slow cooker with tomato paste, marinara, broth, and seasonings. Cook on LOW 4–6 hours. Add broken noodles 30 minutes before serving, then finish with spinach and cheese topping.
Notes
Vegetarian: Omit meats and add extra vegetables such as mushrooms and zucchini. Vegan: Use vegetable broth and a dairy-free ricotta. Prevent mushy noodles by adding pasta just before serving or cooking it separately. Drain meat well to avoid a greasy broth.