When the temperatures drop and you need something hearty, flavorful, and soul-soothing, this homemade lasagna soup is the answer. Packed with lean ground beef, savory Italian sausage, three luscious cheeses, and nutrient-rich spinach, this comfort food classic brings all the flavors of traditional lasagna into a steamy, slurp-worthy bowl. Whether you’re craving a one-pot winter meal or looking to freeze something satisfying for later, this easy lasagna soup ticks all the boxes.

Why This Lasagna Soup Recipe is a Must-Try
This dish blends everything we love about lasagna—hearty meat, robust tomato sauce, pasta, and gooey cheese—into a comforting, brothy format. The noodles are simmered right in the seasoned broth, soaking up all that savory flavor, while dollops of a creamy three-cheese blend make every bite indulgent. It’s also a flexible recipe—ideal for weeknights, special occasions, or meal prep—and comes with freezer and slow cooker options for added convenience.

Best Ingredients for Ultimate Lasagna Soup Flavor

Lean Ground Beef & Italian Sausage: The combination of lean beef and spiced Italian sausage gives the soup a rich, meaty base. The sausage contributes depth thanks to its blend of fennel, paprika, and herbs.
Aromatics – Onion and Garlic: Chopped yellow onion and minced garlic sautéed in olive oil add foundational flavor.
Tomato Paste & Marinara Sauce: Tomato paste enhances the umami, while your favorite jar of marinara or homemade marinara brings a slow-simmered, saucy texture.
Red Pepper Flakes: Just a pinch adds gentle heat that balances the richness.
Herbs & Seasonings: Parsley, oregano, and basil build a savory Italian flavor profile.
Chicken Broth: Low-sodium broth keeps the salt in check and allows other ingredients to shine.
Lasagna Noodles: Broken into small pieces, these mimic traditional lasagna layers in soup form.
Spinach (Optional): Stirring in fresh spinach boosts the nutritional value and adds color.
Ricotta, Mozzarella & Parmesan: A mix of these cheeses creates a creamy, melty topping that brings everything together.
Fresh Basil: A sprinkle of fresh basil adds a fragrant finish to each bowl.

Step-by-Step Cooking Instructions

1. Brown the Meat to Build Flavor
Start by heating a large heavy-bottomed pot over medium-high heat. Add the ground beef and Italian sausage. Use a spoon or spatula to break up the meat into small pieces as it cooks. Season with a pinch of salt and cracked black pepper. Continue cooking until browned all over, then drain any excess grease and set the meat aside.

2. Sauté Aromatics for Depth
In the same pot, heat the olive oil over medium heat. Add the chopped yellow onion and cook, stirring occasionally, for about five minutes or until translucent. Add the minced garlic and sauté for an additional minute, being careful not to let it burn.

3. Add Tomato Paste and Sauce Base
Stir in the tomato paste, letting it cook down for 1-2 minutes to concentrate its flavor. Pour in your marinara sauce—homemade or store-bought—and stir to combine.

4. Layer in Herbs and Broth
Add red pepper flakes, parsley, oregano, and basil. Slowly pour in the chicken broth and bring everything to a low boil. Return the cooked meat to the pot and mix well.

5. Add Pasta and Simmer to Perfection
Break the lasagna noodles into bite-sized pieces (about quarters or thirds) and stir them into the pot. Reduce heat to medium-low and simmer gently, stirring occasionally, for about 12-15 minutes or until the pasta is al dente.

6. Stir in Fresh Spinach (Optional)
Once the pasta is tender, add fresh spinach if using. Stir until wilted—this should take only 1-2 minutes.

7. Make the Cheese Topping
In a small bowl, combine ricotta cheese, shredded mozzarella, and freshly grated Parmesan. Mix until evenly incorporated.

8. Serve and Garnish
Ladle the hot lasagna soup into bowls. Add a generous scoop of the cheese mixture to each bowl and allow it to melt slightly into the broth. Garnish with fresh basil for a pop of color and fragrance.

Expert Cooking Tips for the Best Lasagna Soup

Brown Meat Thoroughly: This enhances the flavor base of the soup and prevents a greasy finish.
Use Low-Sodium Broth: This allows you to control the seasoning and avoid over-salting.
Don’t Overcook the Noodles: They should be just tender—cooking too long can make them mushy.
Make Cheese Mixture Ahead: You can prepare the cheese topping and refrigerate it until ready to use.
Use Fresh Herbs If Possible: Fresh parsley and basil really brighten up the soup’s flavor profile.

Make-Ahead and Storage Options

Refrigerate Leftovers: Store covered in an airtight container in the refrigerator for 3 to 4 days.
Make Ahead for Busy Nights: Prepare the soup up through adding broth and marinara (Step 4), but don’t add the noodles. Store in the fridge and when ready to serve, bring to a boil and cook pasta then.
Freeze It: Freeze the soup without the cheese for 2–3 months in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove. For the best texture, cook noodles fresh when reheating.

Slow Cooker Method
For a hands-off option, brown the meats as instructed and sauté the onions and garlic. Then transfer everything except the noodles and spinach to a slow cooker. Cook on LOW for 4–6 hours. About 30 minutes before serving, add broken lasagna noodles and cook until tender. Stir in spinach and top with the cheese mixture when serving.

Vegetarian Variation
For a meatless version, skip the beef and sausage. Instead, add vegetables like mushrooms, zucchini, and yellow squash to the sautéed onions and garlic. Use vegetable broth in place of chicken broth.

Pasta Alternatives
No lasagna noodles? Use bowtie pasta, rotini, or penne—anything with enough surface area to absorb the rich broth and cheese.

FAQs – Your Lasagna Soup Questions Answered

Q: Can I make this soup dairy-free?
Yes! Replace the cheese topping with a dairy-free alternative like cashew ricotta or omit the cheese and serve with nutritional yeast for a cheesy flavor.

Q: How can I make this gluten-free?
Substitute traditional lasagna noodles with gluten-free pasta options, and check that your marinara sauce is gluten-free.

Q: Is it okay to use frozen spinach?
Absolutely. Just thaw and squeeze out the excess moisture before adding it to the soup.

Q: Can I use cottage cheese instead of ricotta?
Yes, cottage cheese is a great alternative and provides a similar texture with added protein.

Q: How do I prevent noodles from getting soggy in leftovers?
Store the noodles separately from the soup or undercook them slightly if you’re planning to store leftovers.

Q: What goes well with lasagna soup?
Serve it with garlic bread, a green salad, or even roasted vegetables for a complete meal.

Final Thoughts on This Hearty Lasagna Soup Recipe
If you love comfort food and crave all the bold Italian flavors of a classic lasagna but want something quicker and easier, this cheesy lasagna soup is the perfect solution. Whether you’re cooking for family, freezing ahead, or simply want a delicious weeknight dinner, this soup delivers. Customize it your way, and enjoy a rich, warm bowl of lasagna goodness—no baking required!

Source: Inspired by traditional Italian-American lasagna, adapted from various home-cooked methods and flavors commonly used in hearty lasagna soup recipes.

SIMPLE LASAGNA SOUP RECIPE

Lasagna Soup
Lasagna Soup made with ground beef, sausage, spinach and three types of cheese! The perfect dinner for those cold winter nights!
Course: Main Course, Soup
Cuisine: American
Servings: 7
Calories: 521
Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes

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 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 serving

Instructions
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. 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. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot. Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Add spinach, if using. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses. 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).

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.

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SIMPLE LASAGNA SOUP RECIPE

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