Lasagna Soup
Published 8/11/2023 • Updated 8/24/2023
This post may contain affiliate links. Please read our disclosure policy.
What is better than a big casserole dish of lasagna? Lasagna soup! This lasagna soup recipe is one of our favorite soups. It is cheesy, easy to make, and has all of the best attributes of a classic lasagna.
When we developed this lasagna soup we wanted it to have all the flavors of a classic lasagna, but we wanted to be able to slurp it with a spoon. All of these cheesy soups on The Cheese Knees are top-notch, but this soup is our favorite.
What is in Lasagna Soup?
- Main Ingredients: Ground beef, garlic, onions, chicken broth, crushed tomatoes, tomato paste, Italian seasoning, bay leaf, salt, crushed red pepper flakes, fusilli pasta, ricotta cheese, mozzarella cheese, Parmesan cheese, and fresh basil.
- For Serving: Chopped fresh basil, shredded mozzarella cheese, and ricotta mixture (ricotta cheese mixed with salt and pepper).
Tutorial
How to Make Ricotta Cheese
Homemade ricotta cheese is a brilliant way for anyone to begin their journey into home cheesemaking. The magic of turning fresh milk and cream into delicate curds and whey is deeply satisfying and deliciously simple!
Substitutions + Variations
Protein: Swap ground beef for ground turkey, chicken, or even sausage.
Pasta: Any short pasta like penne, elbow, or rotini can be used instead of pasta noodles.
Dairy-Free: Use dairy-free cheese alternatives or omit the cheese entirely.
Veggie Boost: Add more spinach, mushrooms, or zucchini for extra nutrition.
It’s All About the CHEESE
Does it surprise you? The cheese makes this recipe. We use a combination of mozzarella, ricotta, and parmesan. You mix them together to creamy deliciousness and then add salt and thyme and you’re set!
Don’t skip on the cheese, people! If you are out of some of the cheese that this recipe calls for, feel free to use burrata, cream cheese, cottage cheese, or even asiago!
Lasagna Soup 101
Yes, you can make this soup vegetarian! We recommend dicing up 16 oz. of mushrooms and cooking them down instead of the meat.
To make this soup healthier, feel free to use leaner meat in place of pork and beef. You can use ground turkey or ground chicken! You may need to add a little extra salt to the broth if you do make that change!
Yes, you can freeze this lasagna soup. Let the soup cool completely before placing it in a freezer-safe container and then place it in the freezer. You can keep it in the freezer for up to 3 months.
Great Jones
The Dutchess
This is hands-down our favorite Dutch oven. It’s a 6.75 quart enameled cast iron Dutch oven that’s super high-quality and gorgeous.
Serving Suggestions
Serve this lasagna soup with arugula goat cheese salad, tomato mozzarella salad, or this delicious garden salad.
Lasagna Soup Recipe
Ingredients
- 1 lb. ground Italian pork sausage
- 1/2 lb. ground beef
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 large green pepper, diced
- 1/2 cup red wine
- 28- oz. crushed tomatoes
- 15- oz. canned diced tomatoes
- 3 tablespoons tomato paste
- 6 cups beef broth
- 6 oz. fresh spinach
- 1.5 teaspoons salt, divided
- 1/2 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- fresh herb bundle, 8 sprigs fresh thyme + 8 sprigs fresh oregano
- 15 oz. box lasagna noodles, broken up into pieces
Cheese Mixture
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1 cup full-fat ricotta cheese
- 2 tablespoons fresh thyme
- 1/4 teaspoon salt
Instructions
- Begin by bringing a large pot of water to a boil and add 1/2 teaspoon salt.
- When the water is at a rolling boil, add broken up lasagna noodles and cook until al dente (about 8 minutes).
- Strain water from the pasta and rinse with cold water. Set noodles aside.
- Next, heat a separate large pot over medium/high heat. Add ground beef and ground Italian sausage to the pot and cook the meat until it’s almost all the way brown (about 5 minutes).
- Remove meat from the pot with a slotted spoon, leaving the juice from the meat in the bottom of the pot.
- Turn heat to medium heat and add onions and 1/2 teaspoon salt to the pot. Sauté the onions for 3-4 minutes.
- Add the garlic and green pepper to the pot, stir and cook for an additional 2-3 minutes.
- Deglaze the pot with red wine and stir.
- Finally, add crushed tomatoes, diced tomatoes, tomato paste, broth, the rest of the salt and all the dried spices to the pot and stir. Bring to a boil.
- Turn heat to low and add the meat back into the pot along with the spinach and fresh herb bundle.
- Let the soup simmer on low for 10-20 minutes.
- While the soup is simmering, add the ricotta, mozzarella , parmesan, and fresh herbs to a bowl and mix until combined. Set aside.
- Once the soup has simmered, add the noodles to the pot and stir.
- Finally, ladle the soup into bowl and top each bowl with 1/4-1/3 cup of the cheese mixture. Stir and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #cheeseknees, we’d love to see what you’re up to!
This looks delicious! I love soups that are full of flavor like this one! I’ll have to try the recipe soon!
Thank you! Let us know how you like it 😀
Delicious! I’d never heard of lasagna soup, but made it around the holidays and it was a hit.
I’VE NEVER TRIED THIS RECIPE BEFORE, IT’S DELICIOUS!
this looks great and I am making it right now, but noticed the green pepper is not included in the directions for when to use? I’m going to saute it with the onion and hope that works! thanks for the recipe!
Great catch! Just added to step 7.
The best!
So good!