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Lasagna Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/lasagna-soup-recipe/