Cheesy Lasagna Soup

This cheesy lasagna soup is a take on your favorite classic Italian dish!

It’s filled with ground beef, marinara, ricotta, Italian herbs and pieces of lasagna noodles in a rich tomato broth.

You’re going to making this soup on repeat, I promise!

How to make cheesy lasagna soup

Featured Ingredients

• Italian sausage: Classic lasagna needs a meat sauce, and this soup is no exception. I like to use ground turkey or pork Italian sausage or ground beef, but any ground meat will work.
  • Italian sausage has a ton of flavor, so I recommend that if you have it.
• Garlic: Several cloves, freshly minced, so optimal flavor.
• Italian herbs and spices: Dried Italian seasoning, crushed red pepper flakes and of course, salt and black pepper.
  • Add freshly chopped herbs like parsley and basil before serving.
• Tomato paste: A few tablespoons will add richness and depth of flavor to the soup broth.
• Marinara: A jar of your favorite marinara will make for an amazing broth.
• Stock: To make it a soup, we need stock!
• Lasagna noodles: Six lasagna noodles, broken up into pieces so you can eat it like soup.
• Ricotta: Dollops of ricotta are a must to make this reminiscent of classic lasagna.
• Mozzarella: Top with mozzarella and let it melt for the ultimate cheesy lasagna soup experience.

Step-by-Step Instructions

1. In a large stockpot or Dutch oven, heat olive oil to medium heat. Add the onion and cook 4-5 minutes, until soft. Add the Italian sausage and cook until almost browned. Add the greens and garlic and saute 2-3 minutes, until greens are wilted.
2. Stir in the Italian seasoning, salt, pepper, red pepper flakes and tomato paste.
3. Add the marinara and chicken stock and bring to a simmer. Add the lasagna noodle pieces.
4. Cover and cook on a simmer for 15-20 minutes, until noodles are softened. Taste and adjust seasoning, if necessary.
5. Add dollops of ricotta cheese to the pot. Cover with shredded mozzarella cheese. Put the lid on top of the pot and let sit 5-10 minutes or until the cheese is melted.
6. Serve lasagna soup in bowls and top with chopped basil and/or parsley.

Recipe Substitutions and Alterations

• Instead of Italian sausage: Use ground beef, pork, turkey or chicken or a combination.
  • To make it taste more like sausage, add some dried oregano and fennel.
• For the marinara: If you don’t have marinara on hand, you can use crushed tomatoes but you’ll want to add a bunch of dried basil and oregano, and probably some additional garlic (and salt and pepper).
• For the stock: You can use your favorite store-bought brand or make your own.
• For the lasagna noodles: Use traditional or for a higher fiber option, use whole wheat.
• For the ricotta and mozzarella: Use part-skim or whole milk.

Nutrition Considerations

• To make it gluten free: Use gluten free lasagna noodles.
  • Be sure all other ingredients are gluten free.
• To make it vegetarian: Skip the meat.
• To make it nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
• To make it egg free: This recipe does not contain eggs.

Italian-inspired recipes you’ll love:

• Italian Wedding Soup
• Slow Cooker Risotto with Italian Sausage
• Italian Ricotta Cheesecake
• Kale and Sausage Gnocchi Bake
• Lemon Ricotta Pasta
• Chicken Gnocchi Soup
• Italian Sausage and Tortellini Soup

Cheesy Lasagna Soup

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A classic Italian dish made into a soup with ground beef, marinara, ricotta, Italian herbs and pieces of lasagna noodles in a rich tomato broth.

• Author: Julie Andrews
• Prep Time: 15
• Cook Time: 30
• Total Time: 45
• Yield: 8 servings 1x
• Category: Dinner, Soup
• Method: Stovetop, Oven
• Cuisine: American, Italian

Ingredients

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• 2 tablespoons olive oil
• ½ medium yellow onion, peeled and diced
• 1 pound ground beef or ground Italian sausage (pork or turkey)
• 2 cups spinach or kale
• 3 cloves garlic, peeled and minced
• 1 tablespoon Italian seasoning
• 1 teaspoon coarse salt
• ½ teaspoon ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 24 ounce jar marinara
• 4 cups unsalted chicken stock + more as needed
• 5 whole grain lasagna noodles, broken into pieces
• 1 ½ cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ¼ cup flat-leaf Italian parsley and/or basil, chopped

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Instructions

1. In a large stockpot or Dutch oven, heat olive oil to medium heat. Add the onion and cook 4-5 minutes, until soft. Add the Italian sausage and cook until almost browned. Add the greens and garlic and saute 2-3 minutes, until greens are wilted.
2. Stir in the Italian seasoning, salt, pepper, red pepper flakes and tomato paste.
3. Add the marinara and chicken stock and bring to a simmer. Add the lasagna noodle pieces.
4. Cover and cook on a simmer for 15-20 minutes, until noodles are softened. Taste and adjust seasoning, if necessary.
5. Add dollops of ricotta cheese to the pot. Cover with shredded mozzarella cheese. Put the lid on top of the pot and let sit 5-10 minutes or until the cheese is melted.
6. Serve lasagna soup in bowls and top with chopped basil and/or parsley.

Nutrition

• Serving Size: 1 serving
• Calories: 387
• Sugar: 9 g
• Sodium: 1018 mg
• Fat: 19 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 26 g
• Cholesterol: 86 mg