Lasagna Soup is the ultimate comfort food, blending the rich flavors of classic lasagna into a cozy, spoonable dish. With layers of savory ground beef, tender pasta, and a creamy tomato broth, every bite is a burst of warmth and indulgence. Ready in just 45 minutes, it’s perfect for busy nights when you crave something hearty and satisfying.
The velvety texture of melted cheese mingles with aromatic herbs, while the subtle sweetness of tomatoes balances the dish beautifully. Packed with 31g of protein per serving, it’s as nourishing as it is delicious. Whether you’re feeding a crowd or treating yourself, this soup is a flavorful twist on a beloved classic that’s sure to become a favorite.
Ingredients for Lasagna Soup
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced (1 heaping Tablespoon)
- ½ lb (226 g) sweet Italian sausage (can substitute with ground turkey or chicken)
- ½ lb (226 g) 90% lean ground beef (can substitute with ground turkey or chicken)
- 5 ½ cups low sodium chicken broth
- 14.5 oz (411 g) crushed tomatoes
- 8 oz (226 g) tomato sauce
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, plus additional to taste
- ¾ teaspoon ground black pepper, plus additional to taste
- ¼ teaspoon crushed red pepper (optional, for a bit of heat)
- 2 ½ cups (140 g) dry Mafalda noodles (or substitute with broken lasagna noodles)
- 2 cups (35 g) chopped fresh spinach
Cheese Topping
- 1 cup (113 g) shredded mozzarella cheese
- 8 oz (226 g) whole milk ricotta cheese
- ⅓ cup (40 g) grated parmesan (or parmesan romano) cheese
- 2 oz (55 g) cream cheese, softened (optional, for extra creaminess)
- 1 Tablespoon finely chopped parsley, plus additional for garnish
Step-by-Step Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 Tablespoons olive oil over medium-high heat.
- Cook the onion and garlic: Add 1 diced yellow onion and cook until softened and translucent (about 3-4 minutes). Add 3 cloves minced garlic and cook until fragrant (about 30 seconds).
- Brown the meat: Add ½ lb sweet Italian sausage and ½ lb ground beef, crumbling while cooking, until browned (do not drain the grease).
- Add liquids and seasonings: Stir in 5 ½ cups chicken broth, 14.5 oz crushed tomatoes, 8 oz tomato sauce, 4 Tablespoons tomato paste, 1 Tablespoon sugar, 1 ½ teaspoons Italian seasoning, 1 teaspoon dried basil, 1 teaspoon salt, ¾ teaspoon black pepper, and ¼ teaspoon crushed red pepper (if using). Mix well.
- Boil and add pasta: Bring the mixture to a boil, then add 2 ½ cups Mafalda noodles. Cook for 10 minutes or until the noodles are tender.
- Simmer: Reduce the heat to a simmer and let it cook for 15 minutes (this is a good time to prepare the cheese topping).
- Add spinach: Stir in 2 cups chopped fresh spinach and cook until wilted.
- Prepare the cheese topping: In a bowl, mix 1 cup shredded mozzarella, 8 oz ricotta, ⅓ cup grated parmesan, 2 oz cream cheese (if using), and 1 Tablespoon chopped parsley until well combined.
- Serve: Ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with additional parsley if desired.
Perfect Pairings: Serving Suggestions
This hearty Lasagna Soup pairs beautifully with a side of garlic bread or a crisp green salad. For a complete Italian-inspired meal, try serving it with a glass of red wine or a refreshing sparkling water with a slice of lemon. Don’t forget to garnish with extra parsley or a sprinkle of parmesan for a finishing touch!
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the Italian sausage for turkey sausage or use ground turkey instead of beef for a lighter option. If you’re vegetarian, skip the meat altogether and add extra veggies like zucchini or mushrooms. For a gluten-free version, use your favorite gluten-free pasta.
Leftovers Made Easy: Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stovetop over medium heat, adding a splash of broth if the soup has thickened. Pro tip: Keep the cheese topping separate and add it fresh when serving for the best texture.
Time-Saving Tips for Busy Cooks
To save time, prep your onion and garlic in advance or use pre-minced garlic from the store. You can also brown the sausage and beef ahead of time and store it in the fridge until you’re ready to cook. Using a Dutch oven or large pot ensures fewer dishes to clean later!
Lasagna Soup
Ingredients
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion diced (about 1 cup)
- 3 cloves garlic minced (1 heaping Tablespoon)
- ½ lb sweet Italian sausage 226 g
- ½ lb 90% lean ground beef 226 g
- 5 ½ cups low sodium chicken broth
- 14.5 oz crushed tomatoes 411 g
- 8 oz tomato sauce 226 g
- 4 Tablespoons tomato paste
- 1 Tablespoon granulated sugar
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt plus additional to taste as needed
- ¾ teaspoon ground black pepper plus additional to taste as needed
- ¼ teaspoon crushed red pepper optional
- 2 ½ cups dry Mafalda noodles 140 g/5 oz
- 2 cups chopped fresh spinach 35 g
Cheese Topping
- 1 cup shredded mozzarella cheese 113 g
- 8 oz whole milk ricotta cheese 226 g
- ⅓ cup grated parmesan (or parmesan romano) cheese 40 g
- 2 oz cream cheese softened, optional, 55 g
- 1 Tablespoon finely chopped parsley plus additional for garnish, if desired
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add onion and cook until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
- Add Italian sausage and beef, crumbling while you cook, and cook until browned (I do not drain any grease).
- Add chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, basil, salt, pepper, and crushed red pepper, if using. Stir well.
- Bring mixture to a boil, stirring occasionally, and add pasta. Cook for 10 minutes or until noodles are tender.
- Reduce heat to a simmer and allow to simmer for 15 minutes (this is a good time to prepare your cheese topping).
- Add spinach and cook until wilted. Serve soup, topped with a dollop of cheese mixture.
- Cheese Topping: Stir together mozzarella, ricotta, parmesan, and cream cheese along with parsley. Dollop over soup before serving.