Description

A comforting and hearty Lasagna Soup that combines all the rich flavors of classic lasagna into a warm, cozy bowl of soup. Featuring browned ground beef and Italian sausage, tender broken lasagna noodles, homemade marinara, and a creamy blend of ricotta, mozzarella, and parmesan cheeses, this recipe is perfect for a satisfying weeknight dinner or a family gathering.

Ingredients

Scale

Meat and Aromatics

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

Tomato Base & Broth

2 tablespoons tomato paste
1 recipe homemade marinara sauce (or 24 ounces marinara sauce)
1/4 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley)
1/2 teaspoon dried oregano
1 teaspoon dried basil
7 cups low sodium chicken broth (or vegetable broth)

Noodles & Greens

9 lasagna noodles, broken into pieces
2 cups fresh spinach leaves (optional)

Cheeses

10 ounces ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Garnish

Fresh basil leaves, for serving

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Instructions

Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until fully browned. Season with salt and freshly ground black pepper as it cooks. Once browned, drain the grease and remove the meat from the pot, setting it aside.
Sauté Aromatics: Using the same large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, stirring occasionally until soft and translucent. Then add minced garlic and cook together for another 1 to 2 minutes until fragrant.
Add Tomato Base and Broth: Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and dried basil. Pour in the chicken broth, and return the browned meat into the pot, stirring to combine all ingredients well.
Cook the Noodles: Bring the soup to a boil. Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, approximately 10-15 minutes. If using spinach, add it in during the last few minutes to wilt.
Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated parmesan cheese, mixing until well blended.
Serve the Soup: Ladle the hot soup into serving bowls and dollop a generous scoop of the cheese mixture on top of each bowl. Garnish with fresh basil leaves before serving for a bright, aromatic finish.

Notes

You can substitute ground turkey or chicken for a lighter version.
For a vegetarian version, omit the meat and use vegetable broth.
Using homemade marinara sauce gives the best flavor, but store-bought marinara works well in a pinch.
Be sure to break the lasagna noodles into small pieces so they cook evenly in the soup.
Add fresh spinach or kale toward the end of cooking for extra greens.
The cheese mixture adds creaminess and richness, so don’t skip it.
Prepare the cheese mixture and basil garnish before serving to save time.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American