Cozy Lasagna Soup Dinner

This hearty lasagna soup captures all the cozy, savory flavors of traditional lasagna in an easy to make dish that’s perfect for chilly evenings. Ground beef and Italian sausage are simmered with tomatoes and herbs, then combined with tender broken lasagna noodles and fresh spinach. Each serving is topped with a creamy blend of ricotta, mozzarella, and Parmesan that melts into the warm soup, making every bite feel comforting and indulgent.

I first made this during a cold winter weekend and was amazed how everyone loved the soup version of their favorite comfort food. It quickly became a requested dinner in my house on busy evenings.

Ingredients

• Lean ground beef: Half a pound provides meaty richness
• Italian sausage: Half a pound adds savory depth and a hint of spice
• Salt and freshly ground black pepper: Enhance all the flavors
• Yellow onion: One diced offers a mild sweetness
• Olive oil: Tablespoon for sautéing brings subtle fruitiness
• Garlic: Three cloves minced add aroma and warmth
• Tomato paste: Two tablespoons deepen the tomato flavor
• Marinara sauce: About 24 ounces or homemade version creates a robust base
• Red pepper flakes: Quarter teaspoon adds a gentle kick
• Fresh parsley: Two tablespoons chopped or dried bring freshness
• Dried oregano: Half teaspoon evokes Italian tradition
• Dried basil: One teaspoon provides herbal notes
• Low sodium chicken broth: Seven cups or vegetable broth keep it light
• Lasagna noodles: Nine broken into pieces mimic traditional lasagna layers
• Fresh spinach leaves: Two cups add color and nutrients, optional but recommended
• Ricotta cheese: Ten ounces or cottage cheese for creamy topping
• Mozzarella cheese: One cup shredded melts perfectly into the soup
• Parmesan cheese: Half cup freshly grated adds sharpness and saltiness
• Fresh basil leaves: For garnish and aroma

Instructions

Sauté the Meat:

In a large pot over medium high heat cook the ground beef and sausage until browned. Season with salt and freshly ground black pepper as you cook. Once browned drain the excess grease and remove the meat from the pot. This step builds the hearty meat base essential to the soup.

Cook the Aromatics:

Heat the olive oil over medium heat in the same pot. Add the diced onion and sauté for about five minutes until it becomes translucent and slightly golden. Then add the minced garlic and cook for one to two more minutes. This creates a flavorful foundation.

Add Tomato and Herbs:

Stir in the tomato paste marinara sauce red pepper flakes parsley oregano basil and chicken broth into the pot. Return the cooked meat to the pot and stir everything to combine. This brings the classic lasagna flavors into soup form.

Cook the Noodles and Spinach:

Bring the soup to a boil then add broken lasagna noodles. Reduce heat to medium low and cook while stirring occasionally until noodles are tender about 10 to 12 minutes. In the last few minutes add the fresh spinach leaves if using. This step ensures noodles are perfectly cooked in the broth.

Prepare the Cheese Mix:

In a small bowl stir together ricotta mozzarella and Parmesan cheeses until blended. This creamy mixture will top the soup and add rich texture.

Serve and Garnish:

Ladle the hot soup into bowls and add a generous dollop of the cheese mixture on top. Garnish with fresh basil leaves for color and fragrance. Serve immediately to enjoy the cheeses melting into the warm soup.

My favorite part is the cheese blend on top which adds indulgence without fuss. I remember the first time my kids found it on their bowls their faces lit up declaring it the best soup ever. It’s become a family tradition whenever temperatures dip.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three to four days. To reheat warm gently on the stove and add extra broth if it has thickened. Avoid adding cheese before storing as it melts best fresh.

Ingredient Substitutions

To make this vegetarian simply skip the ground meat and sausage and add more vegetables like zucchini mushrooms or yellow squash for extra body. Use vegetable broth instead of chicken broth. For vegan versions replace ricotta with cashew ricotta or another dairy free cheese alternative.

Serving Suggestions

Serve lasagna soup with warm crusty bread or garlic breadsticks to soak up the broth. A simple green salad pairs well to balance the richness. You can also top with extra Parmesan or fresh herbs like oregano for a flavor boost.

This lasagna soup is comforting, flavorful, and simple enough for busy weeknights. It’s a cozy meal that freezes well and pleases both kids and adults.

Common Questions About the Recipe

→ Can I make this soup vegetarian?

Yes, simply omit the ground beef and Italian sausage and add extra vegetables like zucchini, mushrooms, or squash. Use vegetable broth instead of chicken broth for a fulfilling meatless version.

→ How do I freeze the soup?

Freeze the soup without the cheese topping for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stove. Add fresh noodles and cheese when serving.

→ What pasta alternatives work instead of broken lasagna noodles?

Any pasta shape can substitute broken lasagna noodles. Adjust cooking times accordingly to ensure pasta is tender and well cooked.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding extra broth if needed to loosen the soup.

→ Can I prepare the soup ahead of time?

Yes, complete cooking through the step before adding noodles, then refrigerate. When ready to serve, cook noodles fresh and top with the cheese mixture for best texture and flavor.

→ What herbs are best for garnish?

Fresh basil leaves add aroma and a pop of color. Add them just before serving to enhance the overall flavor.