Lasagna Soup Recipe

Introduction

Lasagna soup brings all the comforting flavors of classic lasagna into a warm, hearty bowl. It’s a delicious and easy way to enjoy your favorite Italian dish without the layers and bake time.

Ingredients

• 2 Tablespoons olive oil
• 1 medium-sized yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (1 heaping Tablespoon)
• 1/2 lb sweet Italian sausage¹
• 1/2 lb 90% lean ground beef¹
• 5 1/2 cups low sodium chicken broth
• 14.5 oz crushed tomatoes
• 8 oz tomato sauce
• 4 Tablespoons tomato paste
• 1 Tablespoon granulated sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt plus additional to taste (as needed)
• 3/4 teaspoon ground black pepper plus additional to taste (as needed)
• 1/4 teaspoon crushed red pepper (optional)
• 2 1/2 cups (5 oz) dry Mafalda noodles²
• 2 cups chopped fresh spinach
• 1 cup shredded mozzarella cheese
• 8 oz whole milk ricotta cheese
• 1/3 cup grated parmesan (or parmesan romano) cheese
• 2 oz cream cheese, softened (optional)
• 1 Tablespoon finely chopped parsley (plus additional for garnish, if desired)

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Step 2: Add diced onion and cook until softened and translucent. Add minced garlic and cook until fragrant, about 30 seconds.
3. Step 3: Add sweet Italian sausage and ground beef, crumbling the meat as it cooks. Cook until browned; do not drain the grease.
4. Step 4: Stir in chicken broth, crushed tomatoes, tomato sauce, tomato paste, granulated sugar, Italian seasoning, dried basil, salt, pepper, and crushed red pepper if using. Mix well.
5. Step 5: Bring the mixture to a boil, stirring occasionally. Add the dry Mafalda noodles and cook for 10 minutes or until the noodles are tender.
6. Step 6: Reduce heat to a simmer and let it cook for 15 minutes to develop flavors. Use this time to prepare the cheese topping.
7. Step 7: Stir in chopped fresh spinach and cook until wilted.
8. Step 8: To make the cheese topping, combine shredded mozzarella, ricotta, grated parmesan, cream cheese (if using), and finely chopped parsley.
9. Step 9: Serve the soup hot, topping each bowl with a generous dollop of the cheese mixture. Garnish with extra parsley if desired.

Tips & Variations

• Use spicy Italian sausage instead of sweet for a little extra heat.
• If you can’t find Mafalda noodles, broken lasagna sheets or any short pasta like rigatoni work well.
• For a vegetarian option, replace meats with mushrooms and use vegetable broth instead of chicken broth.
• Adding a splash of red wine to the broth deepens the flavor.
• Make extra cheese topping and store separately for quick reheating.

Storage

Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. The noodles will continue to soak up broth, so the soup may thicken. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen it if needed. The cheese topping can be kept separately and added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make lasagna soup ahead of time?

Yes, lasagna soup tastes great the next day as the flavors meld together. Store the soup and cheese topping separately for best texture and freshness.

What can I use instead of ricotta cheese?

If you don’t have ricotta, cottage cheese or cream cheese alone can work as a substitute, though the texture and flavor will be slightly different. Mixing cream cheese with parmesan and mozzarella helps mimic the creamy ricotta.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

This comforting Lasagna Soup captures all the hearty flavors of classic lasagna in a warm, nourishing bowl. Featuring a savory blend of Italian sausage and lean ground beef simmered with tomatoes, herbs, and pasta, it’s topped generously with a creamy cheese mixture that melts perfectly into each serving. An easy one-pot meal, this soup is perfect for cozy dinners and family gatherings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 2 Tablespoons olive oil
• 1 medium-sized yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (1 heaping Tablespoon)
• 1/2 lb sweet Italian sausage
• 1/2 lb 90% lean ground beef
• 5 1/2 cups low sodium chicken broth
• 14.5 oz crushed tomatoes
• 8 oz tomato sauce
• 4 Tablespoons tomato paste
• 1 Tablespoon granulated sugar
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon salt, plus additional to taste
• 3/4 teaspoon ground black pepper, plus additional to taste
• 1/4 teaspoon crushed red pepper (optional)
• 2 1/2 cups (5 oz) dry Mafalda noodles
• 2 cups chopped fresh spinach

Cheese Topping

• 1 cup shredded mozzarella cheese
• 8 oz whole milk ricotta cheese
• 1/3 cup grated parmesan or parmesan romano cheese
• 2 oz cream cheese, softened (optional)
• 1 Tablespoon finely chopped parsley, plus additional for garnish if desired

Instructions

1. Heat the oil: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat to prepare for sautéing the aromatics and meat.
2. Sauté aromatics: Add the diced onion to the pot and cook until softened and translucent, about 5 minutes. Then add minced garlic and cook for about 30 seconds until fragrant.
3. Brown the meat: Add the sweet Italian sausage and lean ground beef to the pot, breaking them apart as they cook. Continue cooking until the meat is fully browned, about 6-8 minutes. Grease does not need to be drained.
4. Add liquids and seasonings: Stir in chicken broth, crushed tomatoes, tomato sauce, tomato paste, sugar, Italian seasoning, dried basil, salt, black pepper, and crushed red pepper if using. Mix thoroughly to combine all ingredients.
5. Cook pasta: Bring the soup mixture to a boil while stirring occasionally. Add the dry Mafalda noodles and cook for about 10 minutes, or until the noodles are tender.
6. Simmer flavors: Reduce heat to a gentle simmer and let the soup cook uncovered for 15 minutes to develop deeper flavors.
7. Add spinach: Stir in the chopped fresh spinach and cook just until wilted, about 2 minutes.
8. Prepare cheese topping: While the soup simmers, combine mozzarella, ricotta, parmesan, softened cream cheese if using, and finely chopped parsley in a bowl. Mix well to create a creamy cheese topping.
9. Serve: Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with additional parsley if desired and serve immediately.

Notes

• You can substitute ground turkey for leaner protein options if preferred.
• Using low sodium chicken broth helps control the saltiness but adjust seasoning to taste.
• If Mafalda noodles are unavailable, other short pasta such as rigatoni or penne can be used.
• The cream cheese in the topping adds extra creaminess but can be omitted for a lighter cheese blend.
• For a spicier soup, increase crushed red pepper or add a dash of hot sauce.

Keywords: lasagna soup, Italian soup, comfort food, one pot meal, easy soup, cheesy soup, Italian sausage soup