This one pot lasagna soup has all the classic flavors of lasagna but in soup form! It's loaded with ground beef, Italian sausage, spinach, and Mafalda pasta in a rich tomato broth, then topped with ricotta cheese! It's the perfect, simple and cozy soup for chilly winter nights!
You might also like this Calabrian chili tomato soup or this sausage tortellini soup!
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Ingredient Notes
You just need a few ingredients to make this Italian sausage lasagna soup!
Pasta – To make this look the most like lasagna soup, I use mafalda pasta (which are cute noodles that look like mini lasagna sheets), but you can also just break up regular lasagna noodles into bite-sized pieces.
Meat - I like to use a mix of ground beef and Italian sausage in this soup, but you can easily do just one or the other! Ground turkey would also be delicious. You just want about 1 pound of meat total!
San Marzano Tomatoes - I always use whole San Marzano tomatoes for the best flavor. Cento is a fantastic brand that I always use but you can substitute with whatever you prefer. However, using high quality tomatoes is what gives you that amazing flavor that needs very little added to it.
Tomato Paste - The tomato paste is optional but adds an extra depth of flavor beyond the canned tomatoes.
Vegetable Stock - I always use homemade vegetable stock because that's what I have on hand. But you can also use store-bought vegetable stock or chicken stock! Just note, if using store-bought stock you may need to reduce the salt content of the soup.
Fresh Spinach - I love adding a few handfuls of fresh spinach to the soup but feel free to leave it out.
Ricotta - To make the soup taste even more like classic lasagna, I love to top it will a dollop of ricotta cheese!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
Make it vegetarian: Instead of adding meat to the soup, leave it out and just add in more veggies! Some of my favorites are diced zucchini, yellow squash, or mushrooms.
Make it creamy: At the end when you add in the spinach, add in ¾ cup of heavy cream for a richer, creamier lasagna soup.
How to Make Lasagna Soup
Heat the olive oil in a large pot over medium high heat. Then add in the onion, garlic, and red pepper flakes. Cook until translucent and aromatic, about 5 minutes.
If needed, remove the casing from the Italian sausage and discard. Then add the sausage and ground beef to the pot along with the onions. Cook, stirring occasionally, until the meat is browned. Drain off any excess fat.
Then stir in the thyme, oregano, salt, pepper, and tomato paste and cook for another 2-3 minutes.
Pour in the stock to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
Then stir in the crushed tomatoes and bay leaves and bring to a boil.
Reduce the heat to a simmer and then add in the Mafalda pasta.
Simmer for about 10-minutes, or until the noodles are fully cooked.
Turn off the heat and stir in the spinach, basil, and parmesan cheese. The residual heat will wilt the spinach. Then taste and adjust seasonings as desired.
Note: If you only plan on eating a small amount of the soup right away, you can cook the noodles separately and just add a scoop to each bowl!
To serve, garnish the lasagna soup with a dollop of ricotta cheese and/or a sprinkle of parmesan! Serve with warm bread or focaccia!
Recipe FAQ's
Store the broth and inclusions separately in the fridge for up to 5 days.
The noodles will soak up the broth in the fridge, so you have two options. You can strain out the broth and store it separately, then just recombine before reheating. Or instead of cooking the noodles in the soup, you can cook them separately and just add a scoop to each portion before serving.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Lasagna Soup
Special Equipment
Ingredients
Soup
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced or pressed
- ½ teaspoon red pepper flakes, optional
- ½ pound ground beef
- ½ pound Italian sausage
- 1 tablespoon fresh oregano , chopped
- 2 teaspoons fresh thyme
- 1 teaspoon kosher salt, more to taste
- ½ teaspoon black pepper
- 2 tablespoons tomato paste , optional
- 4 cups vegetable stock
- 28 ounces crushed tomatoes
- 2 bay leaves
- 8 ounces mafalda corta pasta, substitute broken lasagna noodles
- 2 cups fresh spinach, optional
- ¼ cup fresh basil, thinly sliced
- ½ cup grated parmesan cheese
Top With
- whole milk ricotta cheese
- parmesan cheese
- fresh basil
Instructions
- Heat the olive oil in a large pot over medium high heat. Then add in the onion, garlic, and red pepper flakes. Cook until translucent and aromatic, about 5 minutes.
- If needed, remove the casing from the Italian sausage and discard. Then add the sausage and ground beef to the pot along with the onions. Cook, stirring occasionally, until the meat is browned. Drain off any excess fat.
- Then stir in the thyme, oregano, salt, pepper, and tomato paste and cook for another 2-3 minutes.
- Pour in the stock to deglaze the pan, making sure to scrape up any browned bits on the bottom of the pot!
- Then stir in the crushed tomatoes and bay leaves and bring to a boil. Reduce the heat to a simmer and then add in the Mafalda pasta.
- Simmer for about 10-minutes, or until the noodles are fully cooked.
- Turn off the heat and stir in the spinach, basil, and parmesan cheese. The residual heat will wilt the spinach. Then taste and adjust seasonings as desired.
- To serve, garnish the lasagna soup with a dollop of ricotta cheese and/or a sprinkle of parmesan!
- If you only plan on eating a small amount of the soup right away, you can cook the noodles separately and just add a scoop to each bowl!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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