If you’re craving the cozy, comforting flavors of Italian lasagna but want something quicker and less hefty, I’ve got just the thing for you—a fan-freaking-tastic Lasagna Soup with Cheese and Spinach Recipe that hits all the right notes. Imagine all that cheesy goodness and savory sauce packed into a warm bowl of soup you can cozy up with on any night. Trust me, once you try this recipe, you’ll keep it in your regular rotation.
Why You’ll Love This Recipe
- All the layers, none of the fuss: You get the classic lasagna flavors without the hours of baking and layering.
- Cheesy and comforting: The triple cheese blend melts perfectly on top, making every spoonful a creamy delight.
- Spinach boosts nutrition: Adding fresh spinach gives it a lovely color, texture, and a veggie boost you won’t even notice.
- Perfect for a crowd or leftovers: It’s easy to double or save for lunches later in the week.
Ingredients You’ll Need
This soup is a wonderful blend of hearty meats, fresh greens, and the classic Italian cheeses that make lasagna so irresistible. Each ingredient plays its part in layering flavor—so don’t rush on quality here, especially with your marinara sauce and cheeses.
- Lean ground beef: I like using lean to keep things from getting too greasy but still packed with flavor.
- Ground Italian sausage: This adds a subtle spice and depth; sweet or mild sausage works great depending on your preference.
- Yellow onion: Adds sweetness and base flavor—chop it finely so it melts into the broth nicely.
- Olive oil: For sautéing and bringing everything together with a little richness.
- Garlic cloves: Minced fresh garlic gives that essential aromatic punch—you don’t want to skip this!
- Tomato paste: A secret weapon for bringing intense tomato flavor without watery broth.
- Marinara sauce: I usually go for homemade if I have it, but a good quality store-bought sauce works just fine.
- Red pepper flakes: Just a pinch adds a nice slight kick to balance the richness.
- Fresh parsley: Brightens the soup and adds freshness; dried works too if you don’t have fresh on hand.
- Dried oregano and basil: Classic Italian herbs that build flavorful layers.
- Chicken broth: Using low sodium gives you control over the saltiness; vegetable broth is a good substitute if needed.
- Lasagna noodles: Breaking them into pieces makes the soup feel like spoonable lasagna—just the right comfort food vibe.
- Fresh spinach leaves: Optional, but my family loves the pop of green and nutrition it adds.
- Ricotta cheese: The creamy base of the cheese topping; if you prefer, cottage cheese also works.
- Mozzarella cheese: For that melty, stretchy texture that makes every bite ooey-gooey delicious.
- Parmesan cheese: Adds sharp, nutty notes to contrast the creamy ricotta and mozzarella.
- Fresh basil: For garnish and a final fragrant, fresh herbal note.
Variations
One of my favorite things about this Lasagna Soup with Cheese and Spinach Recipe is how adaptable it is—you can tailor it to your taste buds or dietary needs without losing any of that comforting goodness.
- Vegetarian version: I’ve swapped out the meat for hearty mushrooms and lentils before, and it’s surprisingly satisfying.
- Extra greens: Adding kale or Swiss chard alongside the spinach gave it a wonderful texture and more nutrients.
- Spicy kick: If you love heat like I do, I throw in an extra pinch of red pepper flakes or a dash of hot sauce.
- Low-carb twist: Use zucchini noodles instead of lasagna noodles and enjoy a lighter version.
How to Make Lasagna Soup with Cheese and Spinach Recipe
Step 1: Brown the Meats and Season
Start by heating a large pot over medium-high heat and cook the ground beef and Italian sausage until nice and browned. I like to season with salt and freshly ground black pepper as it cooks—that way the meat is flavorful throughout. Once browned, drain the excess grease and set the meat aside. This step builds a rich meaty base, so don’t rush it or use less meat; it really sets the tone.
Step 2: Sauté Aromatics and Build Flavor
In the same pot, add a tablespoon of olive oil and toss in your chopped yellow onion. Sauté for about 5 minutes until translucent and soft—that sweetness is key here. Then add the minced garlic and cook for another 1-2 minutes until fragrant. Don’t let the garlic burn; stirring gently and watching the heat will save you from that bitter taste.
Step 3: Layer in Tomato and Broth
Next, stir in the tomato paste, marinara sauce, dried oregano, basil, red pepper flakes, and chopped parsley. This is where the soup gets its rich, tangy tomato base. Pour in the chicken broth, and then return the cooked meat to the pot. Bring everything to a boil—it’s okay to let it bubble for a minute or two to marry those flavors.
Step 4: Add Noodles and Spinach
Once boiling, add your broken lasagna noodles. I break mine into roughly four pieces so they’re easy to spoon. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender—usually about 10-12 minutes. Toss in the fresh spinach leaves during the last couple of minutes of cooking so they wilt perfectly. This step keeps the noodles from sticking and makes sure your spinach stays bright and fresh.
Step 5: Prepare the Cheese Mixture
While the noodles cook, mix the ricotta, shredded mozzarella, and freshly grated Parmesan cheeses in a small bowl. This creamy trio on top of the soup adds that classic lasagna feel. When ready to serve, ladle the soup into bowls and dollop this cheese mixture right on top—watch it slightly melt into the warm broth, it’s heaven in a bowl.
Pro Tips for Making Lasagna Soup with Cheese and Spinach Recipe
- Don’t skip draining the meat: I learned the hard way that leaving the grease in makes the soup too oily and masks flavors.
- Break noodles evenly: Breaking the lasagna noodles into consistent pieces helps them cook evenly without clumping.
- Fresh herbs brighten the dish: Adding fresh parsley and basil at the end makes a huge difference in freshness and aroma.
- Mix cheeses just before serving: Pre-mixing the ricotta, mozzarella, and Parmesan right before serving keeps the texture perfect and avoids curdling.
How to Serve Lasagna Soup with Cheese and Spinach Recipe
Garnishes
I love topping my bowls with fresh basil leaves and an extra sprinkle of Parmesan cheese. Sometimes, a small drizzle of good olive oil or a few cracked black pepper grinds adds a nice finishing touch. It’s all about those little extras that make you feel like you’re at a cozy Italian trattoria.
Side Dishes
This soup pairs beautifully with crunchy garlic bread or a fresh green salad dressed with lemon vinaigrette—it balances the richness perfectly. When I’m feeling indulgent, I serve it alongside creamy polenta or roasted veggies to round out the meal.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls or rustic mugs—so inviting and fun! You can even pre-assemble smaller portions for dinner parties, letting guests dollop their own cheese topping. It turns a simple soup into a memorable meal.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the refrigerator for up to 3 days. The noodles soak up a lot of broth overnight, so I slightly undercook them when first making the soup to avoid mushy leftovers.
Freezing
Freezing lasagna soup is definitely doable, but I recommend leaving out the spinach and cheese topping when freezing. Once thawed, add fresh spinach and the cheese mixture before reheating for the best results.
Reheating
Reheat leftovers gently on the stove over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of broth or water to loosen it up. Add your cheese dollops fresh at serving time so they stay creamy.
FAQs
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Can I make this Lasagna Soup with Cheese and Spinach Recipe vegetarian?
Absolutely! You can swap the ground beef and sausage for mushrooms, lentils, or even plant-based meat alternatives. Just sauté your veggies until tender and follow the rest of the recipe as usual.
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What can I substitute for ricotta cheese if I don’t have any?
Cottage cheese works well as a substitute—it’s lighter but still creamy. For a vegan option, try blended silken tofu with a bit of lemon juice and nutritional yeast for tang.
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Can I prepare this soup ahead of time?
You can prepare the soup base ahead and refrigerate for up to 2 days before adding noodles and spinach. Add those fresh ingredients and cheese topping just before serving for the best texture.
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How do I prevent the noodles from getting mushy?
Try undercooking the noodles slightly during the initial cook, as they’ll continue to soften in the leftover soup or if the soup sits. Also, avoid letting the soup sit too long before serving.
Final Thoughts
I absolutely love how this Lasagna Soup with Cheese and Spinach Recipe brings all my favorite lasagna flavors into a cozy, easy-to-make bowl of comforting soup. It’s fast enough for weeknights but special enough to serve when you want to impress family or friends. Give it a try—you’ll find it’s one of those recipes that becomes a dependable go-to whenever you crave that warm, cheesy hug in a bowl.
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
Description
Lasagna Soup is a hearty and comforting dish that combines all the beloved flavors of classic lasagna into a warm, spoonable soup. Made with ground beef, Italian sausage, fresh spinach, and a rich tomato broth, it’s topped with a creamy blend of ricotta, mozzarella, and parmesan cheeses and garnished with fresh basil. This easy-to-make soup is perfect for cozy dinners and cold winter nights.
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 teaspoons dried)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 cups fresh spinach leaves (optional)
- Fresh basil, for serving
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
Pasta & Cheese
- 9 lasagna noodles, broken into pieces
- 10 ounces ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the Meat: In a large pot over medium-high heat, brown the ground beef and Italian sausage. Season with salt and freshly ground black pepper while cooking. Once browned, drain the excess grease and remove the meat from the pot. Set aside.
- Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add Sauces and Broth: Stir in the tomato paste, marinara sauce, red pepper flakes, parsley, dried oregano, and dried basil. Pour in the chicken broth. Return the cooked meat to the pot and stir to combine.
- Cook the Noodles: Bring the soup to a boil, then add the broken lasagna noodles. Reduce the heat to medium-low and simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes. If using, add the fresh spinach during the last few minutes of cooking and let it wilt.
- Prepare Cheese Mixture: In a small bowl, combine ricotta cheese, shredded mozzarella, and parmesan cheese. Stir well to create a creamy cheese topping.
- Serve the Soup: Ladle the hot soup into bowls and dollop a generous scoop of the cheese mixture on top. Garnish with fresh basil leaves and serve immediately.
Notes
- Lasagna Soup combines ground beef, Italian sausage, spinach, and a trio of cheeses for a truly comforting meal.
- This soup is an excellent alternative to traditional baked lasagna and perfect for chilly nights.
- Feel free to substitute ground turkey or omit meat for a lighter or vegetarian version.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding spinach is optional but adds freshness and nutrition.
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
