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This viral Lasagna Soup recipe is SO delicious. It has all the flavors of lasagna in soup form, made in one pot, making it the perfect weeknight cozy meal. Serve this with a beautiful shaved brussels sprout salad, apple cobbler and cranberry margaritas for an ideal fall dinner.
I am always skeptical of “viral recipes” because often times they aren’t always good. But this one is DELICIOUS. I love the idea of it: lasagna flavors but in soup form with a tomato-esque broth. It makes for delicious leftovers. Yum!
Ingredients You’ll Need for this Lasagna Soup
- Lasagna Noodles – We’re going to break these up with our hands.
- Onion and garlic – The base of our delicious soup.
- Spices – We’re going with a bit of salt, pepper, crushed red pepper and dried oregano.
- Cheeses – Mozzarella and Parmesan-Reggiano are the two cheeses we need. Parmesan is going to give us delicious flavor while mozzarella is going to provide our gorgeous cheese pulls.
- Spinach – This spinach adds a nice touch of health to an otherwise savory, cheesy dish.
- Ground Beef – I love using 85%/15% for this dish. But feel free to use 90%/10% if you want it to be more lean.
- Italian Sausage – I love using spicy chicken sausage. But pork one sounds good too.
- Marinara Sauce and Tomato Paste – Use your favorite kinds. Carbone Foods and Rao’s are delicious store-bought marinara sauces.
For the full list of ingredients, plus amounts, please see the recipe index card below!
How to Make Lasagna Soup
- Start with browning the ground beef and sausage.
- Add in the onion and garlic. And cook until the onion has softened.
3. Add the tomato paste and mix throughout. We want the tomato paste to cook a bit with the meat. This is going to bring out its flavor!
4. Pour in the broth, marinara sauce and give it a good mix.
5. Add in the broken lasagna sheets and heavy cream. There isn’t too much heavy cream because I didn’t want it to be too thick and creamy.
6. Let it cook until all the flavors are married together and the lasagna sheets are cooked, about 10 minutes.
7. Give it a taste and adjust the salt to your liking.
8. Lastly, fold in the spinach leaves and mix. I like to cook it just until they’re wilted. Add in the mozzarella at that time. We want maximum cheese pulls!
9. Serve it up and garnish with more Parmesan and basil leaves.
Recipe Tip
How to Freeze Lasagna Soup – I think this soup is delicious frozen but the noodles are a bit finicky. I say that you can make the soup and leave out the noodles, spinach and mozzarella cheese. Freeze it in containers and when you re-heat it, add the noodles and cook them. Fold in the spinach and mozzarella.
Meat Variations – I love this soup with Italian spicy chicken sausage and ground beef. But feel free to use ground pork, chicken or turkey. All would be delicious.
Add Ricotta – I sometimes will mix up 1/2 cup of ricotta with a pinch of kosher salt, crushed red pepper and a sprinkling of minced Italian parsley. I like to add a dollop to each bowl of soup.
Recipe FAQs
Absolutely. Feel free to swap in meat-free meat OR simply leave it out. You could also dice up 1 pound of cremini mushrooms and add that in place of the meat step.
Yep! Feel free to use your pasta of choice. I think ziti, penne or rigatoni would work great.
More Cozy Recipes
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Lasagna Soup
Video
Equipment
- 1 large Dutch oven or pot
- 1 spatula or wooden spoon
Ingredients
- 1/2 pound ground beef, (I like to use 85%/15%)
- 1/2 pound Italian sausage links, removed from casing
- Kosher salt
- 1/2 yellow onion, peeled and diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 1/2 teaspoons ground oregano
- Pinch crushed red pepper
- 3/4 cup store-bought or homemade marinara sauce
- 4 cups chicken broth or broth of choice
- 5 ounces lasagna sheets, broken into pieces (1 to 2-inch pieces)
- 1/4 cup heavy cream
- 1/2 cup shredded Parmesan-Reggiano, as garnish
- 1 1/2 cups fresh baby spinach
- 3/4 cup shredded mozzarella
- Fresh basil leaves, as garnish
Instructions
- In a medium Dutch oven, set over medium-low heat. Add the ground beef and Italian sausage and add a few pinches of kosher salt. Break up the ground beef and sausage into crumbles. And when theyโre about halfway cooked, about 5 minutes, add in the diced yellow onion and garlic.
- Cook until everything has softened, about 3 more minutes.
- Mix in the tomato paste and cook for an additional minute. Add in the spices: oregano and crushed red pepper.
- Pour in the marinara sauce and broth; bring to gentle simmer. Add in the broken lasagna sheets and cook for about 10 to 12 minutes, until all the flavors marry together and the pieces of lasagna are al dente. Give it a taste and adjust the salt to your liking.
- Pour in the heavy cream, Parmesan, baby spinach and cook for an additional minute or so. Just until the spinach has softened. Lastly, mix in the mozzarella. Divide amongst bowls. Garnish with more grated Parmesan and basil leaves.
Notes
- How to Freeze Lasagna Soup – I think this soup is delicious frozen but the noodles are a bit finicky. I say that you can make the soup and leave out the noodles, spinach and mozzarella cheese. Freeze it in containers and when you re-heat it, add the noodles and cook them. Fold in the spinach and mozzarella.
- Meat Variations – I love this soup with Italian spicy chicken sausage and ground beef. But feel free to use ground pork, chicken or turkey. All would be delicious.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! The only trouble I had was deciding to get normal lasagna noodles or the ‘oven ready’ style… I chose the former, and it worked perfectly! It’s just me, so I was able to keep the remainder in the fridge and enjoy it over the next few days.
Another winner from a cozy kitchen. Iโm going to try it with jumbo shells next time.
I donโt often think about repeating recipes โ thereโs just so much out there to try โ but I could easily see this being on rotation all winter. I used plant-based crumbles and sausage as well as homemade cashew cream. (I used dairy cheese, though.) I did have to add a little liquid at the end, because it was almost chili-thick. Nonetheless, this is so cozy and delicious, especially with garlic bread for dipping. Thanks for the recipe, Adrianna!
I made this for dinner tonight and my husband loved it! I used chicken italian sausage and ground sirloin. I put a parmesan rind in the broth and used a half of box of bow ties instead of the lasagna noodles. I made the ricotta for topping totally delicious! I would definitely make this again and highly recommend! Also this is a one pan meal! Yay! Who doesn’t love that. Thanks for the recipe, we really liked it!
Just made this for dinner and I loved it! I thought the broth was really flavorful and it was a perfect ratio of meat to everything else as well. I used bowtie pasta (about half a box) and threw in a red bell pepper I had in my fridge. Next time I will try the ricotta addition that you mentioned in the recipe description!
I made a double recipe- one for my family and one for the parents of a newborn. Everyone raved about it.
aww this makes me so happy!
It is super filling and delicious! Warm, cheesy and flavourful. Perfect for a cold fall night!
love hearing this, miah! so glad you loved it.
I made this last night and omg it was perfection. My family was shocked that it was so good!
So delicious and a new family favorite. thanks for another great recipe!!
Hi Lauren, So glad you loved it! YAY!
I made this tonight for dinner and itโs SO DELICIOUS! I canโt wait for leftovers tomorrow
yay!! I’m so glad you loved it! ๐ thanks, caylie!