Lasagna Soup
I have found your new favorite weeknight dinner! Get ready for the incredible Lasagna Soup!
This dish is pure genius—it’s the perfect, streamlined way to enjoy those classic, beloved flavors. We’re talking about a rich, savory tomato and meat sauce base, packed with those delicious broken lasagna noodles, and finished with a creamy, dreamy dollop of cheesy ricotta blend right on top. Every spoonful delivers a hearty dose of comfort and that signature lasagna taste.
We have to give a huge shout-out for this brilliant recipe idea to the talented Laura Allen over at @tastesbetterfromscratch. She truly knows how to take a comfort classic and make it accessible, delicious, and fun.
This soup is the perfect way to warm up, feed a crowd, or just treat yourself to an easy, satisfying meal. Stop dreaming about lasagna and start slurping it!
Ready to grab a bowl? Let’s dive in!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 7 servings 1x
- Category: Soup
Ingredients
Marinara Sauce
- 28 ounce can whole San Marzano tomatoes (or use whole peeled tomatoes or 6–7 ripe fresh tomatoes (blanch them & remove the skins before making))
- 1/4 cup extra virgin olive oil
- 3 cloves garlic
- 1/2 tsp dried oregano leaves
- 1/2 tsp dried basil leaves
- 1 tsp sugar
- 1/2 tsp salt
Lasagna Soup
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- salt and pepper to taste
- 1 yellow onion, chopped
- 1 Tbsp olive oil
- 3 cloves of garlic, minced
- 2 Tbsp tomato paste
- 1 recipe homemade marinara sauce (or 24 ounce marinara sauce)
- 1/2 tsp red pepper flakes
- 2 Tbsp fresh parsley, chopped (or 2 tsp dried)
- 1/2 tsp fried oregano leaves
- 1 tsp dried basil
- 7 cups 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
Marinara Sauce
- Crush tomatoes with your hands into a large bowl. Set aside.
- Add oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the crushed tomatoes, oregano, basil, sugar, and salt. Reduce to a simmer and cook for at least 15-20 minutes, until the oil on the surface turns a deep orange.
Lasagna Soup
- In a large pot over medium-high heat, brown the ground beef and sausage, seasoning with salt and pepper as you cook. Drain any grease, then remove the meat and set it aside.
- In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally. Stir in the minced garlic and cook for 1 to 2 minutes more. Stir in the tomato paste, marinara sauce, all the spices, and the broth.
- Return the cooked meat to the pot. Bring the mixture to a boil, then add the lasagna noodles, broken into fourths.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender.
- Stir in the spinach, if using.
- While the soup simmers, prepare the topping: in a small bowl, stir together the mozzarella, Parmesan, and ricotta cheese.
- To serve, ladle the hot soup into bowls, dollop a scoop of the cheese mixture on top, and garnish with fresh basil.
Notes
- FIRST: Be sure to head over to http://www.tastesbetterfromscratch.com to find more awesome recipes you will love!
- Marinara sauce yields 3 cups.
- Store Lasagna Soup covered, in the refrigerator for 3-4 days.
- You can easily make this a vegetarian lasagna by omitting the sausage and ground beef. Add more chopped vegetables instead such as zucchini, mushrooms and yellow squash.
- You can make this vegan by also substituting the cheese with a homemade cashew ricotta or vegan cheese of your choice!
- Pasta Substitution: you can use any kind of pasta instead of broken lasagna if you’d like.
Keywords: Soup, Lasagna, Vegetable, Pasta
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