Lasagna Soup Recipe

Craving something warm and cozy for those chilly nights? This Lasagna Soup has got you covered. It’s packed with ground beef, sausage, spinach, and three kinds of cheese. Best part? It’s super easy to whip up. My kids love this soup, and trust me, they’re picky eaters. It’s right up there with our favorites like Creamy White Chicken Chili or a hearty bowl of New Orleans Gumbo.

How to Make Lasagna Soup

Here’s how you can make it:

1. Brown the Meat

   Grab a big pot and put it on medium-high heat. Cook the ground beef and sausage until they’re nice and browned. Don’t forget to sprinkle some salt and pepper in there. Once done, drain the excess grease and set the meat aside.

2. Cook the Onion and Garlic

   In the same big pot, heat some olive oil over medium heat. Add chopped onions and cook for about 5 minutes, stirring them around as they soften up. Then throw in the minced garlic for another minute or two.

3. Add the Sauce and Spices

   Mix in the tomato paste, marinara sauce, spices, and broth. Add your cooked meat back in, too.

4. Add the Noodles

   Bring it to a boil, then add the lasagna noodles (broken into pieces) and turn the heat to medium-low. Let it cook, stirring every now and then, until the noodles are soft. If you like spinach, now’s the time to add it.

5. Mix the Cheeses

   Take a small bowl and mix together mozzarella, Parmesan, and ricotta cheeses.

6. Serve

   Pour the hot soup into bowls. Add a spoonful of the cheese mixture on top. Finish it off with some fresh basil.

Tips for Making Ahead and Freezing

• Make Ahead: You can make the soup up to step 4 and stop. Store it in the fridge. When you’re ready, bring it back to a boil, add the noodles, and continue.
• Freezing: Hold off on the cheese if you plan to freeze. Store the soup in a freezer-safe container for up to 2-3 months. Thaw it in the fridge overnight, then reheat it on the stovetop.

Soup can be stored in the fridge, covered, for 3-4 days.

Fun Variations

• Vegetarian Lasagna Soup: Skip the meat. Toss in more veggies like zucchini, mushrooms, and yellow squash.
• Vegan Option: Again, no meat, and swap the cheese for cashew ricotta.
• Pasta Swap: Try any pasta you like instead of lasagna noodles.

What You’ll Need

Here’s your shopping list:

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage
• Salt and pepper
• 1 yellow onion, chopped
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 recipe homemade marinara sauce (about 24 ounces)
• 1/4 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• 7 cups low sodium chicken broth (or veg broth)
• 9 lasagna noodles, broken into pieces
• 2 cups fresh spinach leaves (optional)
• 10 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil for serving

Instructions Recap:

1. Brown meat and set aside.
2. Sauté onions and garlic in olive oil.
3. Stir in tomato paste, marinara sauce, spices, broth, and meat.
4. Add lasagna noodles and cook until tender.
5. Mix together cheeses.
6. Serve hot with a scoop of cheese mixture and basil on top.

That’s it! Simple, tasty, and oh-so comforting.