Lasagna soup in a dutch oven

Lasagna Soup Recipe

Whip up this lasagna soup for a delicious and flavorful dinner! It is everything you love about lasagna but in soup form! A savory red sauce, lasagna noodles, and a creamy cheese mixture will send you back for seconds. YUM.

Prep: 20 minutesCook: 20 minutesTotal: 40 minutes
Fat 24 Carbs 56 Protein 35
Yield 6-8 servings 1x


  • 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. can 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
  • 1 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


  1. Begin by bringing a large pot of water to a boil and add 1/2 teaspoon salt.
  2. When the water is at a rolling boil, add broken up lasagna noodles and cook until al dente (about 8 minutes).
  3. Strain water from the pasta and rinse with cold water. Set noodles aside.
  4. 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).
  5. Remove meat from the pot with a slotted spoon, leaving the juice from the meat in the bottom of the pot.
  6. Turn heat to medium heat and add onions and 1/2 teaspoon salt to the pot. Sauté the onions for 3-4 minutes.
  7. Add the garlic and green pepper to the pot, stir and cook for an additional 2-3 minutes.
  8. Deglaze the pot with red wine and stir.
  9. 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.
  10. Turn heat to low and add the meat back into the pot along with the spinach and fresh herb bundle.
  11. Let the soup simmer on low for 10-20 minutes.
  12. While the soup is simmering, add the ricotta, mozzarella , parmesan, and fresh herbs to a bowl and mix until combined. Set aside.
  13. Once the soup has simmered, add the noodles to the pot and stir.
  14. Finally, ladle the soup into bowl and top each bowl with 1/4-1/3 cup of the cheese mixture. Stir and enjoy!

Nutrition Facts

Serving Size: 1/8 Calories: 573 Sugar: 7 Fat: 24 Carbohydrates: 56 Fiber: 4 Protein: 35 Cholesterol: 56
Author: Linley RichterCategory: DinnerMethod: Stove TopCuisine: Italian