Lasagna Soup

This Lasagna Soup has all the rich, cheesy, and comforting flavors of classic lasagna but in a cozy, one-pot soup form! With savory beef, Italian sausage, marinara sauce, tender noodles, and a creamy cheese topping, it’s a hearty meal perfect for any night of the week.

---

Ingredients

For the Soup

• ½ pound lean ground beef
• ½ pound ground Italian sausage
• Salt and freshly ground black pepper, to taste
• 1 yellow onion, chopped
• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 1 batch homemade marinara sauce (or 24 oz store-bought marinara)
• ¼ tsp red pepper flakes
• 2 Tbsp fresh parsley, chopped (or 2 tsp dried)
• ½ tsp dried oregano
• 1 tsp dried basil
• 7 cups low-sodium chicken broth (or vegetable broth)
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach leaves (optional)

For the Cheese Topping

• 10 oz ricotta cheese (or cottage cheese)
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

For Serving

• Fresh basil, chopped

---

Instructions

Step 1: Cook the Meat

In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and pepper while cooking.
Drain any excess grease and transfer the cooked meat to a plate.

Step 2: Sauté the Aromatics

In the same pot, heat olive oil over medium heat.
Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened.
Add minced garlic and cook for another 1–2 minutes, until fragrant.

Step 3: Build the Soup Base

Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil.
Pour in the chicken broth and return the cooked meat to the pot. Stir well to combine.

Step 4: Cook the Noodles

Bring the soup to a boil, then reduce the heat to medium-low.
Add the broken lasagna noodles and simmer until tender, stirring occasionally to prevent sticking — about 10–12 minutes.
If using spinach, stir it in during the last 2 minutes of cooking to wilt.

Step 5: Prepare the Cheese Mixture

In a small bowl, combine ricotta, mozzarella, and Parmesan cheeses. Mix until well blended.

Step 6: Serve

Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture.
Garnish with fresh basil and serve immediately.

---

Why You’ll Love This Recipe

• All the delicious flavors of traditional lasagna without the layering or baking.
• One pot and minimal cleanup!
• Perfect for meal prep — it tastes even better the next day.
• Creamy, cheesy topping melts perfectly into the warm soup for comfort in every spoonful.

---

Tips

• Prevent overcooked noodles: Cook them just until tender; they’ll continue to soften in the hot broth.
• Don’t skip the cheese topping: It’s what gives this soup that signature lasagna flavor.
• Storage: Store leftover soup and cheese mixture separately. Reheat the soup and add cheese right before serving.
• Extra rich flavor: Use a mix of beef and sausage for depth — or all sausage if you prefer bolder flavor.

---

Variations and Substitutions

• Vegetarian: Skip the meat and use vegetable broth. Add mushrooms, zucchini, or lentils for texture.
• Low-Carb: Replace noodles with zucchini ribbons or low-carb pasta.
• Spicy: Add extra red pepper flakes or use spicy Italian sausage.
• Cheese options: Swap ricotta for cottage cheese or add provolone for extra richness.

---

FAQs

Can I make this ahead of time?
Yes! The soup base can be made ahead and refrigerated for up to 3 days. Add noodles just before serving to keep them from getting mushy.

Can I freeze Lasagna Soup?
Yes — freeze without the noodles for best texture. Add freshly cooked noodles when reheating.

Can I use different pasta shapes?
Absolutely! Mafaldine, bowtie, or rotini work great if you don’t have lasagna noodles.

---

Serving and Suggestions

• Serve hot, topped with extra Parmesan and basil.
• Pair with garlic bread, Caesar salad, or roasted vegetables for a complete meal.
• Perfect for family dinners, cold weather nights, or easy meal prep lunches.