Lasagna soup recipe

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Imagine the flavors of a classic Italian lasagna but in a comforting bowl of soup. That’s exactly what you get with this Lasagna Soup recipe. It’s a hearty blend of ground beef, Italian sausage, and a trio of cheeses, all simmered in a rich marinara broth.

Not only is this soup incredibly delicious, but it’s also versatile. You can easily make it vegetarian by omitting the meat and adding more veggies, or even make it vegan with a cashew ricotta substitute. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this Lasagna Soup is your go-to option.

Lasagna soup recipe


  • 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 teaspoon 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


  1. Brown the meat in a large pot over medium-high heat. Season with salt and pepper. Drain grease and remove meat from the pot.
  2. In the same pot, heat olive oil over medium heat. Add diced onion and sauté for about 5 minutes. Add minced garlic and cook for another minute.
  3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot.
  4. Bring the pot to a boil, then add broken lasagna noodles. Reduce heat to medium-low and cook until noodles are tender. Add spinach, if using.
  5. In a small bowl, combine mozzarella, Parmesan, and ricotta cheeses.
  6. Ladle the hot soup into bowls and add a scoop of the cheese mixture on top. Garnish with fresh basil.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 510 kcal | Servings: 4 servings

What Makes Lasagna Soupy?

A soupy lasagna is often the result of excess moisture in the ingredients. Here are some common reasons:

  1. Overuse of Sauce: Too much sauce can make your lasagna watery. Always measure your sauce to ensure you’re using the right amount.
  2. Fresh Vegetables: Vegetables like zucchini or spinach release water when cooked. Pre-cook these ingredients to remove excess moisture.
  3. Cheese: Some types of cheese, like ricotta, contain a lot of moisture. Opt for thicker, drier cheeses or drain the cheese before using.

What Sauce Goes on the Bottom of Lasagna?

The first layer of your lasagna should ideally be a thin layer of sauce. This serves multiple purposes:

  1. Prevents Sticking: The sauce acts as a barrier between the lasagna noodles and the pan, preventing sticking.
  2. Flavor: It adds an extra layer of flavor right at the base.
  3. Moisture: The sauce helps to cook the lasagna evenly by providing necessary moisture.

Why Do You Put Milk in Lasagna?

Milk is often added to the béchamel sauce in lasagna for several reasons:

  1. Creaminess: Milk adds a creamy texture to the lasagna.
  2. Richness: The fats in milk contribute to a richer flavor.
  3. Color: Milk can help in achieving a golden-brown color when the lasagna is baked.

Do You Have to Boil Lasagna Noodles Before Baking?

The need to boil lasagna noodles before baking depends on the type of noodles you’re using:

  1. Regular Noodles: These usually require boiling until they are al dente.
  2. No-Boil Noodles: These are pre-cooked and will soften as they absorb moisture from the sauce during baking.
  3. Homemade Noodles: These may require less time to boil or may be used fresh, depending on the recipe.

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