If you love lasagna but want a quicker, cozier way to enjoy all those classic flavors, you’re going to absolutely adore this Lasagna Soup with Cheese and Spinach Recipe. It’s like a big, warm hug in a bowl packed with hearty ground meat, fresh spinach, tender broken lasagna noodles, and a dreamy blend of ricotta, mozzarella, and parmesan cheeses. When I first tried this recipe, I was hooked instantly — it has all the wholesome comfort of traditional lasagna but comes together so much faster!
Why You’ll Love This Recipe
- Easy-to-Make Comfort Food: All the flavors of lasagna without the hours or layers.
- Loaded with Nutritious Greens: The spinach adds freshness and a healthy pop without sacrificing taste.
- Cheese Lovers’ Dream: The mix of ricotta, mozzarella, and parmesan gives you that rich, melty goodness.
- Family-Friendly and Filling: This soup never fails to satisfy hungry appetites and makes great leftovers.
Ingredients You’ll Need
The magic of this Lasagna Soup with Cheese and Spinach Recipe starts with a blend of savory meats, classic Italian herbs, and fresh spinach that gives it a vibrant touch. Keep an eye out for good-quality marinara — it really brings the whole dish together.
- Ground beef: I like using lean ground beef to keep it hearty but not too greasy.
- Ground Italian sausage: Adds a flavorful kick that complements the beef perfectly.
- Yellow onion: Caramelized onions provide the sweet base flavor for the soup.
- Olive oil: Essential for sautéing veggies and building depth.
- Garlic: Freshly minced garlic is a must – it wakes up the whole dish.
- Tomato paste: Intensifies the tomato flavor, making it richer and thicker.
- Marinara sauce: Use your favorite jarred sauce or homemade for extra heartiness.
- Red pepper flakes: Just a pinch adds subtle heat without overpowering.
- Fresh parsley: Brightens the soup with a fresh, herbaceous note.
- Dried oregano: Traditional Italian herbiness that marries beautifully here.
- Dried basil: The sweet and aromatic flavor you want in every bite.
- Chicken broth: I prefer low sodium so I can control the saltiness.
- Lasagna noodles: Broken into pieces so they cook up perfectly in the soup.
- Fresh spinach: Optional but I always add it for color and nutrition.
- Ricotta cheese: The creamy base of the cheese mixture for topping each bowl.
- Mozzarella cheese: Melts perfectly, adding gooey texture.
- Parmesan cheese: Provides sharpness and depth in the cheese blend.
- Fresh basil: For garnishing with loads of fresh flavor.
Variations
I love how versatile this Lasagna Soup with Cheese and Spinach Recipe is—you can easily make it your own by swapping out ingredients or adding in your favorite extras. Don’t be shy to experiment!
- Vegetarian Version: I’ve replaced meats with mushrooms and extra veggies and it’s just as hearty and satisfying.
- Spice it Up: Adding extra red pepper flakes or a splash of hot sauce kicked the heat up for those who love a little fire.
- Gluten-Free: I’ve used gluten-free pasta broken into pieces with great success—and no one noticed!
- Extra Veggies: Sometimes I toss in diced zucchini or carrots for added texture and nutrition.
How to Make Lasagna Soup with Cheese and Spinach Recipe
Step 1: Brown the Meat
Start by heating a large pot over medium-high heat. Toss in the ground beef and Italian sausage, seasoning generously with salt and pepper as you cook. I like to break up the meat with my spatula so it cooks evenly and gets nicely browned. Once done, drain the grease and set the meat aside.
Step 2: Sauté the Aromatics
In the same pot, add olive oil and sauté chopped onions for about 5 minutes until they become translucent and soft. Then add the minced garlic and cook for another minute—that aroma is going to make your kitchen smell heavenly.
Step 3: Build the Broth
Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, oregano, and basil. Pour in the chicken broth, then return the browned meat to the pot. Turn the heat up just until it boils.
Step 4: Cook the Noodles and Add Spinach
Once boiling, add the broken lasagna noodles and reduce heat to medium-low. Cook, stirring occasionally, until the noodles are tender—this usually takes about 10-12 minutes. If you’re using spinach, toss it in during the last few minutes so it wilts just right.
Step 5: Prepare the Cheese Mixture
While the soup finishes, mix together the ricotta, shredded mozzarella, and freshly grated parmesan in a small bowl. I always use fresh parmesan for that kick of rich flavor that really makes the cheese topping pop.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and dollop a generous scoop of your cheese blend on top. Finish with a sprinkle of fresh basil—this is the final touch that brightens the entire dish. Grab a spoon, and dig in!
Pro Tips for Making Lasagna Soup with Cheese and Spinach Recipe
- Meat Draining: Make sure to drain the grease from the meat well to prevent the soup from becoming oily.
- Noodle Size Matters: Breaking the noodles into smaller pieces helps them cook evenly and is easier to eat with a spoon.
- Fresh Herbs: I always add chopped fresh parsley and finish with fresh basil for a vibrant flavor boost.
- Cheese Timing: Don’t mix the cheeses into the soup; dolloping them on top keeps their texture perfect and lets them melt slowly with every spoonful.
How to Serve Lasagna Soup with Cheese and Spinach Recipe
Garnishes
My go-to garnish is always fresh basil because it adds such a lovely pop of herbal brightness. Sometimes I sprinkle a dusting of extra freshly grated parmesan or even a pinch of red pepper flakes for a little heat. It never fails to elevate the flavors and make each bowl look inviting.
Side Dishes
I usually keep sides simple with this soup—warm garlic bread or a crisp green salad with lemon vinaigrette complement it beautifully. For extra indulgence, cheesy garlic knots are always a crowd-pleaser alongside.
Creative Ways to Present
For special gatherings, I’ve served this soup in rustic bread bowls. It’s such a fun way to present it and gives you extra bread to dip! Also, a sprinkle of microgreens or edible flowers on top can dress it up for dinner parties.
Make Ahead and Storage
Storing Leftovers
I let the soup cool completely and store it in an airtight container in the fridge. It keeps beautifully for up to 4 days. Just be sure to keep the cheese mixture separate until ready to serve — it tastes best fresh!
Freezing
I’ve had good luck freezing this soup, though I skip adding fresh spinach before freezing and add it when reheating. Freeze in portion-sized containers for easy weeknight meals that thaw quickly and still taste delicious.
Reheating
Reheat gently on the stovetop over low-medium heat to prevent the noodles from overcooking. Stir occasionally and add a splash of broth if it’s too thick. Add the cheese topping fresh each time for that gooey, melty finish.
FAQs
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Can I make this Lasagna Soup with Cheese and Spinach Recipe vegetarian?
Absolutely! Replace the ground beef and Italian sausage with sautéed mushrooms, lentils, or a plant-based meat alternative. Using vegetable broth instead of chicken broth will keep it fully vegetarian while maintaining plenty of savory flavor.
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What type of cheese works best for the cheese mixture?
Ricotta, mozzarella, and parmesan are classics for this recipe. Ricotta gives creaminess, mozzarella adds gooey meltiness, and parmesan provides sharp, nutty flavor. You can swap cottage cheese for ricotta if needed, but fresh cheeses make the best results.
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How do I prevent the noodles from getting mushy?
Don’t overcook the noodles—add them just after the soup reaches a boil and monitor closely, stirring occasionally. Also, using broken lasagna noodles helps them cook quickly and evenly without turning mushy.
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Can I prepare this soup ahead of time?
Yes! You can make the soup base a day before and refrigerate. Add fresh spinach and cheese topping just before serving to keep textures fresh. This makes it a great option for meal prep or entertaining.
Final Thoughts
This Lasagna Soup with Cheese and Spinach Recipe is one of those dishes that makes you feel like you’ve treated yourself, even on a busy weeknight. I love that it captures everything I adore about traditional lasagna but in a comforting, easy-to-make soup form. Whether you’re feeding family or cozying up solo, I hope it becomes as much of a favorite in your kitchen as it is in mine—give it a try and watch how quickly it disappears!
Print
Lasagna Soup with Cheese and Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
A hearty and comforting Lasagna Soup made with browned ground beef and Italian sausage simmered in a flavorful tomato-based broth with broken lasagna noodles, fresh spinach, and a trio of cheeses. Perfect for cold nights, this soup combines all the best parts of traditional lasagna into an easy-to-make, warming dish.
Ingredients
Meat
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables & Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 tsp dried)
- 1/4 teaspoon red pepper flakes
Liquids & Sauces
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce or 24 ounces store-bought marinara sauce
- 7 cups low sodium chicken broth or vegetable broth
Herbs & Spices
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
Pasta
- 9 lasagna noodles, broken into pieces
Cheese
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Greens & Garnish
- 2 cups fresh spinach leaves (optional)
- Fresh basil, for serving
Instructions
- Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and freshly ground black pepper as they cook. Once browned, drain the excess grease and remove the meat from the pot, setting it aside.
- Sauté Vegetables: In the same large pot, heat the olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until softened. Then add the minced garlic and continue cooking for an additional 1-2 minutes until fragrant.
- Add Sauces and Broth: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth and then return the cooked meat to the pot, mixing everything thoroughly.
- Cook Noodles and Simmer: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and simmer the soup, stirring occasionally, until the noodles are tender, about 10-15 minutes. If using, add the fresh spinach in the last few minutes to wilt it.
- Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and freshly grated Parmesan cheese. Stir to blend the cheeses evenly.
- Serve: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves for added flavor and presentation. Serve immediately.
Notes
- Lasagna Soup combines ground beef, Italian sausage, fresh spinach, and a mix of ricotta, mozzarella, and Parmesan cheeses for a rich and satisfying meal.
- This recipe is perfect for chilly winter evenings when you want all the comforting flavors of lasagna without the hassle of layering and baking.
- Feel free to substitute vegetable broth for a lighter or vegetarian-friendly option (omit meat in that case).
- For a spicier kick, increase the amount of red pepper flakes to taste.
- Fresh herbs such as basil and parsley enhance the vibrant flavors of the soup but dried herbs work well too.
Nutrition
- Serving Size: 1 serving
- Calories: 521 kcal
- Sugar: 3 g
- Sodium: 606 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.4 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 85 mg
