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5.0 from 14,259 votes

Lasagna Soup

Lasagna Soup made with ground beef, sausage, spinach and three types of cheese!  The perfect dinner for those cold winter nights!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 7
Calories: 521 kcal
Course: Main Course , Soup
Cuisine: American

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 recipe homemade marinara sauce (or 24 ounce marinara sauce)
  • 1/4 teaspoon red pepper flakes
  • 2 Tablespoons fresh parsley , chopped (or 2 tsp dried)
  • 1/2 teaspoon dried oregano
  • 1 teaspoons 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 serving

Instructions

    Cup of Yum
  1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
  2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
  3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
  4. Bring to boil then add lasagna noodles (broken into 4ths) to potand reduce heat to medium-low and cook, stirring occasionally, until noodlesare tender.  Add spinach, if using.
  5. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
  6. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top. Garnish with fresh basil

Notes

  • Store lasagna soup covered, in the refrigerator for 3-4 days.
  • Make Ahead Instructions: Make the recipe up to step 4.  Do not add the noodles to the pot.  Store the soup in the refrigerator.  When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.
  • Freezing Instructions: Freeze lasagna soup without the cheese.  Place soup in a freezer safe container and freeze for 2-3 months.  Thaw in the refrigerator overnight and reheat slowly on the stovetop.  If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
  • Vegetarian Lasagna Soup:  Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.
  • Vegan Lasagna Soup: Omit the sausage and ground beef and add more chopped vegetables to step 3 (cooking with onion and garlic). I recommend zucchini, mushrooms, and yellow squash.  Substitute the cheese with homemade cashew ricotta.
  • Pasta Substitutions: Substitute any type of pasta for the broken lasagna noodles!
  • Serving Size: About 1.5 cups
  • Slow Cooker Instructions: Cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and dump meat in slow cooker. Heat olive oil then sauté diced onion for 5 minutes. Add garlic and cook for another minute or two then pour in slow cooker with the meat. Stir in tomato paste, marinara sauce, spices, and broth. Turn slow cooker on LOW for 4-6 hours. About 30 minutes before serving, add broken lasagna noodles and cook until tender. Stir in spinach, if using. Enjoy in a bowl with a dollop of cheese mixture on top.

Nutrition Information

Calories 521kcal (26%) Carbohydrates 36g (12%) Protein 31g (62%) Fat 28g (43%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 85mg (28%) Sodium 606mg (25%) Potassium 663mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1370IU (27%) Vitamin C 7mg (8%) Calcium 276mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 7Serving

Amount Per Serving

Calories 521

% Daily Value*

Calories 521kcal 26%
Carbohydrates 36g 12%
Protein 31g 62%
Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.4g 20%
Cholesterol 85mg 28%
Sodium 606mg 25%
Potassium 663mg 14%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1370IU 27%
Vitamin C 7mg 8%
Calcium 276mg 28%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.