Description
This Lasagna Soup recipe transforms the classic Italian dish into a hearty, one-pot comfort meal. Packed with ground beef, sausage, tender noodles, rich marinara broth, and three types of cheese, it’s the perfect cozy dish for busy weeknights or cold evenings.
Ingredients
Scale
- 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
- 24 ounces marinara sauce (or homemade equivalent)
- 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 garnish
Instructions
- In a large pot over medium-high heat, cook the ground beef and sausage until browned. Season with salt and pepper. Drain grease and remove meat from the pot.
- Heat olive oil in the same pot over medium heat. Add chopped onion and sauté for about 5 minutes. Add minced garlic and cook for an additional 1–2 minutes.
- Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return the cooked meat to the pot and mix well.
- Bring to a boil, then add broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until noodles are tender (about 10–12 minutes). Stir in spinach during the last 2 minutes, if using.
- In a separate bowl, combine ricotta, mozzarella, and Parmesan cheeses. Mix until smooth.
- Ladle soup into serving bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil and serve warm.
Notes
- Cook pasta separately if you plan to store leftovers to prevent sogginess.
- Use high-quality marinara for the best flavor.
- Add cream to the soup for a richer, creamier texture.
- Make it vegetarian by skipping meat and adding extra veggies like mushrooms and zucchini.
- Store leftovers in the fridge for up to 4 days or freeze without noodles and cheese for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 521
- Sugar: 3g
- Sodium: 606mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg
Keywords: Lasagna Soup, Italian soup, one-pot lasagna, comfort food, cheesy soup, lasagna noodles, easy lasagna recipe, hearty soup