Lasagna Soup Recipe

by Heidi Published: Nov 25, 2024

This lasagna soup recipe features ground beef, Italian sausage, spinach, and a herbed ricotta cheese topping and tastes just like lasagna!

Taking comfort food favorites and finding a way to “soup-ify” them is one of my favorite things. It’s like comfort food taken to the max. Recipes like my taco soup, potato soup, (which tastes just like a loaded potato), and cheeseburger soup are all fun examples. This lasagna soup is the best and tastes just like my favorite classic lasagna, just in a more slurpable form (and with less effort). It’s very similar to my slow-cooker lasagna soup, only this one is made heartier with the additions of ground beef and Italian sausage.

Why You’ll Love This Recipe

This lasagna soup recipe is so full of flavor and tastes just like your favorite lasagna but without all of the time and work!
It’s warm and hearty and makes great leftovers
It’s super easy to make

What’s in Lasagna Soup

Ground beef—I like to use 85% lean (you could also use ground turkey if you wanted, but I’d suggest using dark meat, or at least a mix that’s got a higher percentage of dark meat to white meat)
Mild Italian sausage—use spicy (or a mix) if you prefer
Onion—I use a yellow onion here
Garlic—for that classic Italian flavor
Canned crushed tomatoes—I love using San Marzano-style tomatoes because they’re vibrant and sweet with a tender, meaty texture that’s been crushed smooth but thick, perfect for pasta sauces, and of course, soup
Tomato paste—to add a bit of bold body to the soup
Chicken broth—is the base for our lasagna soup (you could use storebought but I love using homemade if I have some on hand)
Bay leaves—for a delicate herbaceous flavor
Dried basil and oregano—help those classic lasagna flavors shine through
Red pepper flakes—for just a hint of heat
Kosher salt and freshly ground black pepper—always, for flavor
Lasagna noodles—(don’t use no-boil, just use regular lasagna noodles) These noodles cook perfectly every time, with the ridged edges capturing every bit of the soup’s broth.
Spinach—for color, texture, and of course, nutrition

For the ricotta cheese topping

Ricotta cheese—a classic Lasagna filling ingredient, ricotta truly makes this soup taste like lasagna
Mozzarella cheese—for a nice cheesy pull (I just use low-moisture part-skim shredded)
Fresh parsley—for color, freshness, and flavor
Fresh basil—for color, freshness, and flavor
Kosher salt—always, for flavor

Find the complete recipe with measurements below.

Sauasge and onions in pot with soup in pot foodiecrush.co

How to Make Lasagna Soup

Brown the meat. Brown the ground beef and sausage and then sauté the onion and garlic until the onions have softened.
Make the soup. Add the crushed tomatoes, tomato sauce, chicken broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper. Bring to a boil and cook for 10 minutes, then add the lasagna noodles. Reduce to medium-low and cook for another 10 minutes or until the noodles are tender. Add more chicken broth or water if needed. Discard the bay leaf, add the spinach, and cook until wilted.

Ricotta filling with spinach in bowls foodiecrush.com

Make the cheesy ricotta topping. While the soup is cooking mix the ricotta cheese, mozzarella, parsley, basil, and kosher salt. Add the spinach until wilted. Set aside or refrigerate until ready to serve.

Lasagna Soup recipe noodles in pot foodiecrush.com

Top and serve. Ladle the soup into bowls, top with a dollop or two of the ricotta cheese topping, and sprinkle with more parsley and basil.

FAQ and Recipe Tips

Can I make this in the slow cooker? Yes! After you brown the meat, follow the steps in this recipe.
You may want to add more chicken broth (or water) when reheating leftovers since the lasagna noodles will absorb some of the broth.

Lasagna Soup recipe noodles with sausage in pot foodiecrush.com

Ingredient Substitutions

Use ground turkey instead of beef (I recommend dark meat), and/or try turkey or chicken Italian sausage instead of pork Italian sausage, if you prefer (or omit the meat entirely, and use vegetable broth to make this vegetarian)
White beans would be a tasty addition if you’re trying to make this recipe vegetarian
You could use cottage cheese instead of the ricotta if you wanted
Add kale instead of spinach
Change up your noodles (try cheese tortellini or orecchiette)
Zucchini or peas would be tasty additions

Lasagna Soup recipe in bowl with spoon foodiecrush.com

Storage Tips

This lasagna soup will keep in the fridge for 3-4 days. Just note that the noodles will absorb some of the broth, so when reheating the leftovers, you may need to add some more chicken broth or some water to them first. This lasagna soup will keep in the freezer for up to 3 months.

What to Serve With Lasagna Soup

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

This lasagna soup is hearty and comforting and tastes just like homemade lasagna, but is made so much easier (and faster) as a soup.

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Course Soup

Cuisine Italian

Keyword lasagna soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 35 minutes

Servings 6 -8

Calories 543kcal

Ingredients

For the soup

½ pound ground beef
½ pound ground mild Italian sausage
1 medium yellow onion , diced
4 cloves garlic , minced or pressed
1 28 ounce can crushed tomatoes
3 tablespoons tomato paste
8 cups chicken broth
2 bay leaves
2 teaspoons dried basil
2 teaspoons dried oregano
⅛ teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
6 ounces lasagna noodles , broken into 2-inch pieces
4 cups fresh spinach

For the ricotta cheese topping

8 ounces ricotta cheese
1 cup mozzarella cheese , shredded
¼ cup parsley , chopped
¼ cup fresh basil leaves , chopped
generous pinch of kosher salt

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Instructions

For the lasagna soup:
In a large pot or Dutch oven over medium-high heat, cook the ground beef and sausage until browned, 6-7 minutes. Add the onion and garlic and cook until the onion softens, about 4-5 minutes.
Add the crushed tomatoes, tomato sauce, chicken broth, bay leaves, basil, oregano, red pepper flakes, kosher salt, and black pepper. Bring to a boil and cook for 10 minutes, then add the lasagna noodles. Reduce to medium-low and cook for 10 minutes more, or until the noodles are tender. Add more chicken broth or water if needed. Discard the bay leaf, add the spinach, and cook until wilted.
While the soup is cooking, in a medium bowl mix the ricotta cheese, mozzarella, parsley, basil, and kosher salt. Set aside or refrigerate until ready to serve.
To serve, ladle the soup into bowls, top with a dollop or two of the ricotta cheese topping, and sprinkle with more parsley and basil.

Nutrition

More Italian Soup Recipes to Try

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