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Lasagna Soup

Lasagna Soup

Kelly @eclecticmommy
Hearty and filling soup. A quick weeknight meal solution tastes just like lasagna without all the prep and dishes
5 from 1 vote
Course Soup


  • 1/2 pound sweet Italian sausage
  • 1/2 pound ground beef
  • 1/4 c. onion chopped
  • 3-4 garlic cloves crushed
  • 1 jar 20+ oz) pasta sauce
  • 1/2 c. crushed tomatoes
  • 6-8 cups low-sodium chicken broth
  • 2 tsp. white balsamic vinegar
  • 1 tsp. basil
  • 1 tsp. salt
  • 1 tsp. dried parsley and oregano
  • pinch black pepper
  • 8 uncooked lasagna noodles broken
  • 1 c. fresh spinach chopped
  • 1/2 c. mozzarella
  • 4 tbsp. ricotta


  • Mix together ground beef and Italian sausage. Brown meat in soup pot over medium high heat. Add chopped onion and crushed garlic.
  • Drain any excess fat before adding pasta sauce, crushed tomatoes, 4 cups chicken broth. spices (basil, salt, parsley, oregano, and pepper) and vinegar. Stir.
  • Add lasagna noodles, then bring to a boil. Reduce to a simmer until noodles are al dente, approximately 20 minutes.
  • Add remaining 2 cups chicken broth or until desired consistency. Add a handful of fresh chopped spinach, stir.
  • Serve topped with mozzarella and scoops of ricotta cheese.


- Alternately mix in ricotta and mozzarella to warm soup before serving.
- Try tortellini, mini raviolis, or bow ties for a different flavor and texture. Reduce simmer time depending on type of pasta.