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.


  • 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


  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.