Easy Lasagna Soup Recipe

Introduction

This easy lasagna soup combines all the comforting flavors of classic lasagna in a warm, hearty bowl. Perfect for busy weeknights, it’s a delicious twist on a traditional Italian favorite that the whole family will love.

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• Salt and pepper to taste
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 24 ounces marinara sauce
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low sodium chicken broth
• 9 lasagna noodles, broken
• 2 cups fresh spinach (optional)
• 10 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Fresh basil for serving

Instructions

1. Step 1: Brown the ground beef and Italian sausage in a large pot over medium-high heat. Season with salt and pepper, then drain any excess fat and set the meat aside.
2. Step 2: In the same pot, heat the olive oil and sauté the chopped onion for about 5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return the cooked meat to the pot and bring the mixture to a boil.
4. Step 4: Add the broken lasagna noodles to the boiling soup. Reduce the heat and simmer until the noodles are tender, about 10-12 minutes. If using, stir in the fresh spinach and cook until wilted.
5. Step 5: In a small bowl, combine the ricotta, mozzarella, and parmesan cheeses to create the cheese topping mixture.
6. Step 6: Serve the soup hot by ladling it into bowls and topping each serving with a generous spoonful of the cheese mixture and fresh basil leaves.

Tips & Variations

• For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth. Add mushrooms or lentils for extra texture and protein.
• Use gluten-free lasagna noodles to make this soup gluten-free.
• Adding a pinch of red pepper flakes gives the soup a nice subtle heat, but you can adjust this to your taste.
• Fresh herbs like basil and parsley brighten the flavor—don’t skip the fresh basil garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. Note that the noodles may absorb more broth over time, so you might want to add a splash of chicken broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup ahead of time?

Yes, you can make the soup a day in advance. Let it cool completely before refrigerating. The flavors often meld nicely overnight, but be aware that the noodles may become softer.

Can I use no-boil lasagna noodles?

No-boil lasagna noodles are not recommended because they may not cook properly in the soup. It’s best to use regular dried lasagna noodles broken into pieces.

Easy Lasagna Soup Recipe

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4.5 from 119 reviews

This Easy Lasagna Soup is a hearty and comforting twist on the classic Italian lasagna, combining savory ground beef and Italian sausage with marinara, broken lasagna noodles, and a creamy cheese blend. Perfect for a cozy weeknight dinner, this flavorful soup is packed with Italian herbs and topped with fresh basil for a satisfying meal.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meats

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

Vegetables

• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2 cups fresh spinach (optional)
• Fresh basil for serving

Liquids and Sauces

• 1 Tablespoon olive oil
• 24 ounce marinara sauce
• 7 cups low sodium chicken broth

Seasonings and Herbs

• 2 Tablespoons tomato paste
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons fresh parsley
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil

Pasta

• 9 lasagna noodles, broken

Cheeses

• 10 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Instructions

1. Cook Meat: Brown the ground beef and Italian sausage in a large pot over medium-high heat. Season with salt and pepper to taste. Once cooked through, drain excess fat and set the meat aside.
2. Cook Vegetables: In the same pot, heat the olive oil. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
3. Make Broth: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and the low sodium chicken broth. Return the cooked meat back to the pot. Bring the mixture to a boil.
4. Cook Pasta: Add the broken lasagna noodles to the boiling soup. Reduce the heat and let it simmer until the noodles are tender, about 10 to 12 minutes. If using, add the fresh spinach in the last few minutes to wilt.
5. Prepare Cheese: While the soup simmers, combine ricotta cheese, shredded mozzarella, and grated parmesan in a bowl, mixing well to create the cheese topping.
6. Serve: Ladle the hot soup into bowls. Top each serving generously with the cheese mixture and garnish with fresh basil leaves. Serve immediately.

Notes

• You can substitute ground turkey for leaner meat options if desired.
• Adding spinach is optional but adds a nice freshness and extra nutrients.
• Using low sodium chicken broth helps control the saltiness of the soup.
• For a vegetarian version, omit the meat and use vegetable broth.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: lasagna soup, Italian soup, comfort food, ground beef soup, Italian sausage soup, easy soup recipe, weeknight dinner