I accept that lasagna soup recipes are a little sacrilegious, but if they aren’t the tastiest, most comforting meal ever. Seriously.
I actually developed this lasagna soup recipe a year ago, and it got rave reviews. Like, seriously rave reviews:
It’s an ooey gooey, hot mess of a soup, but that’s why I love it. I’ve made this with and without spinach, and I prefer it with spinach. If you don’t have spinach, just skip it. It’s so comforting; you’ll love how cheesy and rich it is.
Do you have to use lasagna sheets? No! They are definitely unwieldy, and it would be way easier with a smaller pasta shape, like farfalle or mezze rigatoni. But the lasagna sheets are super fun, and I love how big and floppy they are. You could also make the broth exactly how I did and throw in cheese ravioli or tortellini instead.
How to make it
This lasagna soup comes together pretty quickly without much fuss. I use a store-bought Fra Diavolo sauce, but I’ve also used store-bought arrabbiata. Both are spicy and delicious and work well in this soup. Use your favorite store-bought tomato sauce; a basic marinara would also be great.
You only need to follow a few simple steps to throw together this comforting dinner
- Step 1: Brown the meat and then drain it on a paper towel-lined plate.
- Step 2: Cook the onions and mushrooms, and then add the garlic.
- Step 3: Throw in water and tomato sauce with the meat and simmer for 20 minutes.
- Step 4: Boil the soup and add the broken lasagna sheets. Cook until al dente, and then add the baby spinach.
- Step 5: While the spinach simmers, mix together ricotta, mozzarella, and lemon juice. Spoon the cheese on top of the soup and then broil until browned and bubbly. You’re done!
Ladle that spicy, cheesy, pasta goodness into bowls and enjoy!
Lasagna Soup Recipe
- Large soup pot
- ¾ pound ground beef
- ¾ pound hot Italian sausage, loose
- Garlic pepper, optional
- 1 yellow onion, peeled and diced
- 6 ounces cremini mushrooms, sliced
- 6 cloves garlic, minced
- 32- ounce jar of arrabbiata sauce or use Fra Diavolo or your favorite store-bought tomato sauce
- 6 cups water
- 10 sheets of lasagna, broken into thirds or quarters
- ⅔ cup ricotta cheese
- 2 cups shredded mozzarella
- 5 ounces baby spinach
- ½ lemon juiced
- Extra virgin olive oil
- Salt, pepper, and crushed red pepper
Brown the meat:
- Heat a large, oven-proof soup pot over medium heat. Add the sausage and beef and brown in batches until cooked through. Season with salt, pepper, crushed red pepper, and a shake of garlic pepper if you like. Transfer to a paper towel-lined plate. Drain off all but 1 tablespoon of fat in the pot.
Sauté the onions and mushrooms:
- Add the onion to the pot and sauté for 5 minutes. Add the mushrooms and cook for 8–10 minutes. Add garlic and cook for 1 minute. Add salt, pepper, and a pinch of crushed red pepper.
Simmer the tomato sauce:
- Return the meat to the pot. Pour in the tomato sauce and water. Bring to a boil. Reduce heat and simmer 20 minutes. Taste and season.
Cook the pasta:
- Bring the pot back to a boil. Add the broken lasagna and stir regularly. Boil for 15–20 minutes or until lasagna is al dente. Stir in spinach. Cook for 5 minutes until wilted. Turn off the heat and turn on the broiler.
- Make the cheese mixture:
- Combine ricotta, half the mozzarella, and the lemon juice in a bowl. Add salt and pepper.
Broil the cheese:
- Spoon the cheese mixture onto the soup, covering the entire top of the soup. Sprinkle remaining mozzarella on top. Drizzle with a few teaspoons of extra virgin olive oil.
- Place under the broiler and cook until bubbly and golden brown on top.
- Ladle into bowls and enjoy!