This lasagna soup has been my go-to comfort dinner for chilly evenings and those nights when I want the flavor of baked lasagna without the long assembly. I first made this on a snowy weeknight when I didn't have the energy to layer noodles and sauces, and the result was so satisfying that it immediately became a family favorite. The broth is rich and tomato-forward, the meat adds savory depth, and the broken lasagna noodles give the mouthfeel of real lasagna while cooking in a fraction of the time.

What makes this version special is the combination of ground beef and Italian sausage—together they create a rounded, seasoned base—and the finishing dollop of ricotta mixed with shredded mozzarella and freshly grated Parmesan. A handful of fresh spinach brightens the bowl and adds a hit of color and nutrition. Every spoonful mixes broth, pasta, meat, and creamy cheese into a bite that tastes like winter wrapped up in a bowl.

Ingredients

• Lean ground beef (1/2 pound): Choose 90/10 or 85/15 for a balance of flavor and less grease. Browning this properly builds a savory foundation—I like Grass-fed or local grocery brands for better texture.
• Ground Italian sausage (1/2 pound): Sweet or mild sausage works well; it brings fennel and herb notes that complement the tomato base. Remove casings if using links.
• Yellow onion (1, chopped) & garlic (3 cloves, minced): These aromatics are essential—cook until the onion is translucent to unlock sweet flavor without burning the garlic.
• Tomato paste (2 Tablespoons) & marinara sauce (24 ounces): Tomato paste concentrates umami, while a good-quality marinara (store-bought or homemade) supplies body. Rao’s or a thick homemade sauce are great choices.
• Broth (7 cups low-sodium chicken or vegetable): Low-sodium broth lets you control salt. The large volume creates a true soup, so the noodles and meat swim in flavorful liquid.
• Lasagna noodles (9, broken into pieces): Regular dried lasagna sheets are perfect; breaking them gives short pasta pieces that cook evenly in the pot.
• Spinach (2 cups fresh, optional): Stirred in at the end, it wilts quickly and adds freshness—baby spinach works best for tenderness.
• Cheese trio: Ricotta (10 ounces) for creaminess, shredded mozzarella (1 cup) for melt, and grated Parmesan (1/2 cup) for bright, savory finish. Use whole-milk ricotta for the best texture.
• Herbs & spices: 1/4 teaspoon red pepper flakes, 2 Tablespoons fresh parsley (or 2 teaspoons dried), 1/2 teaspoon dried oregano, 1 teaspoon dried basil, plus salt and freshly ground black pepper to taste.
• Olive oil (1 Tablespoon) & salt/pepper: Use extra-virgin olive oil for sautéing aromatics and a few pinches of salt during cooking to layer the seasoning.

Instructions

Brown the meat:In a large pot over medium-high heat, add 1/2 pound ground beef and 1/2 pound ground Italian sausage. Season with a pinch of salt and several grinds of black pepper while cooking. Break the meat into small pieces with a wooden spoon and cook until no pink remains and edges begin to brown, about 6–8 minutes. Drain excess grease, then remove the meat to a bowl and set aside to keep the pot clean for the aromatics.Sauté aromatics:Return the pot to medium heat and add 1 Tablespoon olive oil. Add the chopped yellow onion and sauté until translucent and slightly soft, about 5 minutes, stirring occasionally to avoid browning. Add 3 cloves minced garlic and cook for 60–90 seconds until fragrant—don’t let the garlic burn or it will become bitter.Build the base:Stir in 2 Tablespoons tomato paste and cook for 1–2 minutes to caramelize it slightly; this deepens the tomato flavor. Pour in 24 ounces marinara sauce, 7 cups low-sodium chicken broth, 1/4 teaspoon red pepper flakes, 2 Tablespoons chopped fresh parsley (or 2 tsp dried), 1/2 teaspoon dried oregano, and 1 teaspoon dried basil. Bring the mixture to a simmer, then return the cooked meat to the pot and stir to combine.Cook noodles & greens:Increase heat until the pot comes to a gentle boil, then add 9 lasagna noodles broken into pieces (or your preferred short pasta). Reduce heat to medium-low and simmer, stirring occasionally, until the pasta is tender—about 10–12 minutes depending on noodle thickness. In the last 1–2 minutes stir in 2 cups fresh spinach if using; it will wilt quickly into the soup.Prepare the cheese dollop & serve:In a small bowl, combine 10 ounces ricotta, 1 cup shredded mozzarella, and 1/2 cup freshly grated Parmesan. Ladle hot soup into bowls and top each serving with a generous spoonful of the cheese mixture so it slowly melts into creamy ribbons. Garnish with fresh basil leaves and extra Parmesan if desired. Serve immediately.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days. If you plan to reheat, transfer a single serving to a saucepan, add a splash of broth if it seems thick, and warm slowly over medium-low heat to prevent the cheese from separating. For freezing, cool the soup completely, leave out the fresh cheese topping, and place in a heavy-duty freezer container for up to 2–3 months. Thaw overnight in the refrigerator and reheat gently; consider cooking fresh pasta separately and combining at serving time for best texture if you froze with noodles.

Ingredient Substitutions

To make this vegetarian, skip the beef and sausage and increase the vegetables—sauté chopped mushrooms, zucchini, and diced carrots for added body, and use vegetable broth. For a vegan version, swap ricotta for cashew ricotta and use vegan mozzarella; omit Parmesan or substitute a nutritional yeast mixture to preserve a savory finish. If you prefer a lighter protein, use ground turkey or chicken in place of beef; keep the sausages for flavor or substitute turkey sausage. Gluten-free lasagna-style noodles work as a direct swap—adjust cooking times as needed.

Serving Suggestions

Serve with crusty bread, garlic knots, or a simple mixed-green salad for a complete meal. A drizzle of good olive oil and a shower of extra Parmesan elevates each bowl, and torn fresh basil adds brightness. For a cozy dinner, offer small bowls of extra ricotta-cheese mixture so each person can tailor creaminess. Pair with a medium-bodied red wine like Sangiovese or a light, cold lager for a casual pairing.

Cultural Background

This soup is an Americanized interpretation that blends the flavors of classic Italian lasagna—tomato, ricotta, mozzarella, Parmesan, and seasoned meat—into a one-pot format. It's rooted in the tradition of making do with pantry staples and using hearty broths to stretch rich flavors into a warming bowl, much like peasant cucina where sauces and breads become soups. Many cooks adapt it to their regional tastes by swapping herbs or adding different sausages.

Seasonal Adaptations

In winter, stick with hearty greens like Swiss chard or kale in place of spinach and add root vegetables for extra heartiness. In spring and summer, use fresh tomatoes in your marinara for brightness and toss in basil at the end. For holiday entertaining, double the batch and keep it warm in a slow cooker; add freshly baked focaccia to the table for a celebratory touch.

Meal Prep Tips

Make the base (steps up to simmering without the noodles) 1–2 days ahead and refrigerate. When ready to serve, bring back to a simmer and add broken pasta to finish cooking—this prevents over-softened noodles. For freezer meal prep, freeze the base without noodles or cheese and thaw before cooking pasta fresh. Portion into individual containers for quick reheating and lunchtime comfort on busy days.

There's something about serving this that feels like hospitality in a bowl—warm, familiar, and generous. Try making a double batch so you have dinner ready for another night when time is short.