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Lasagna Soup

A bowl of pasta with meat and cheese.

Lasagna Soup

Servings 11 Servings


  • pound ground beef
  • ½ pound ground mild Italian sausage
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • ½ teaspoon of red pepper flakes
  • 8 cups chicken broth
  • 1 (15-ounce) can crushed tomatoes
  • 1 piece of Parmesan rind, optional
  • 1 teaspoon dried oregano leaves
  • 2 teaspoons kosher salt
  • 9 uncooked lasagna noodles, broken into small pieces
  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese
  • ½ cup grated parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • 3 cups fresh spinach leaves
  • ½ cup fresh basil leaves or parsley, for garnish


  • Heat oil in a large soup pot or Dutch oven, over medium-high heat. Add ground beef, sausage, onion, and garlic and cook for 5 to 8 minutes, crumbling the meat as you go along, until the meat is cooked through. Drain excess fat, if any. Add the tomato paste Italian seasoning, red pepper flakes and continue cooking for 4 to 5 minutes.
  • Stir in broth, crushed tomatoes, parmesan rind, if using, oregano leaves, and salt. Bring to a boil, then reduce heat and stir in the lasagna noodles. Cook on medium-low heat, stirring occasionally, until noodles are tender.
  • Meanwhile, combine ricotta, mozzarella, parmesan, and fresh parsley in a small bowl. Set aside.
  • Once noodles are tender, add the fresh spinach and basil and stir to combine. Remove the soup from the heat and discard the parm rind.
  • Ladle soup into bowls, then top with a couple dollops of the ricotta mixture and garnish with extra fresh basil leaves and/or fresh parsley. Enjoy!

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