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A ladle of hot lasagna soup is poured into a bowl sitting on the white marble cooktop. A dollop of the cheese mixture is placed on top, garnished with fresh basil leaves, ready to be served.

Lasagna Soup Recipe

This hearty lasagna soup combines all the classic lasagna flavors—savory beef, Italian sausage, and creamy ricotta—in a comforting, broth-based soup topped with a cheesy blend. Perfect for a cozy meal!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine italian-inspired
Servings 7
Calories 520 kcal

Equipment

  • Large pot
  • Wooden spoon
  • Ladle
  • Small Mixing Bowl
  • Measuring cups and spoons
  • Knife and Cutting Board

Ingredients
  

  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • salt and freshly ground black pepper to taste
  • 1 yellow onion chopped
  • 1 Tablespoon olive oil
  • 3 cloves garlic minced
  • 2 Tablespoons tomato paste
  • 1 recipe homemade marinara sauce or 24 ounce marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 2 Tablespoons fresh parsley chopped (or 2 tsp dried)
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoons dried basil
  • 7 cups low sodium chicken broth or vegetable broth
  • 9 lasagna noodles broken into pieces
  • 2 cups fresh spinach leaves optional,
  • 10 ounces ricotta cheese or cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • fresh basil for serving

Instructions
 

  • In a large pot, cook ground beef and sausage over medium-high heat until browned. Season with salt and pepper, then drain and set aside.
    A large black pot on the white marble cooktop shows ground beef and Italian sausage browning over medium-high heat. A wooden spoon stirs the meat as it turns golden brown, with a colander nearby ready to drain off the grease.
  • In the same pot, heat olive oil over medium heat, add diced onion, and sauté for about 5 minutes. Add garlic and cook for another 1-2 minutes.
    The black pot on the white marble cooktop contains olive oil heated with diced onions sautéing for about 5 minutes. The onions are translucent, and minced garlic is being added for an additional 1-2 minutes of cooking.
  • Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return the cooked meat to the pot.
    Tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil are being stirred into the onion and garlic mixture in the black pot. The pot sits on the white marble cooktop, with the rich red sauce simmering.
  • Bring the soup to a boil, then add broken lasagna noodles. Reduce heat and simmer, stirring occasionally, until noodles are tender. Add spinach, if desired.
    The pot is filled with chicken broth and broken lasagna noodles being stirred into the soup. The black pot rests on the white marble cooktop, with the noodles submerged in the broth as the mixture begins to boil.
  • In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
    Ricotta, mozzarella, and Parmesan cheeses are mixed together in a small glass bowl on the white marble cooktop. A spoon stirs the cheeses, forming a creamy mixture ready for serving.
  • Serve soup hot with a dollop of the cheese mixture on top, and garnish with fresh basil. Enjoy!
    A ladle of hot lasagna soup is poured into a bowl sitting on the white marble cooktop. A dollop of the cheese mixture is placed on top, garnished with fresh basil leaves, ready to be served.