Lasagna Soup

Name: Lasagna Soup with Ground Beef and Ricotta
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15 servings
Cuisine: Italian-American
Ingredients: 1/4 cup olive oil; 3 lbs ground beef; 2 lbs Italian sausage; salt, to taste; black pepper, to taste; 2 large yellow onions, diced; 1/2 cup garlic, minced; 64 oz crushed tomatoes; 8 cups chicken broth; 1 tbsp red pepper flakes; 2 tbsp dried oregano; 1/4 cup dried basil; 1 lb lasagna noodles, broken into pieces; 5 oz fresh spinach; 48 oz ricotta cheese; 2 tbsp garlic, minced; 1 tbsp Italian seasoning; 2 cups grated Parmesan cheese; 2 cups shredded mozzarella cheese

Lasagna soup is a hearty one-pot meal that captures all the flavors of baked lasagna—ground beef, Italian sausage, tomatoes, and soft noodles—finished with spinach and a dollop of ricotta cream. It's faster than traditional lasagna and requires no layering.

🌍Italian-American 🏷️Lasagna soup 🏷️Soup 🏷️Pasta 🏷️Italian American

🏷️

🏷️Comfort food

-0:00

oldscoolkevmoonTikTok

Total

55 min

Servings

15

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by oldscoolkevmo

-0:00

oldscoolkevmoonTikTok

Ingredients

1/4 cup olive oil
3 lbs ground beef
2 lbs Italian sausage
salt, to taste
black pepper, to taste
2 large yellow onions, diced
1/2 cup garlic, minced
64 oz crushed tomatoes
8 cups chicken broth
1 tbsp red pepper flakes
2 tbsp dried oregano
1/4 cup dried basil
1 lb lasagna noodles, broken into pieces
5 oz fresh spinach
48 oz ricotta cheese
2 tbsp garlic, minced
1 tbsp Italian seasoning
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese

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Instructions

1
In a large stockpot, heat olive oil over medium-high heat.
2
Add the ground beef and Italian sausage to the pot. Use a meat chopper to break it up as it cooks.
3
Season the meat with salt and pepper and continue to cook until browned.
4
Add the diced onions and cook, stirring occasionally, until they soften.
5
Stir in the minced garlic and cook for about one minute until fragrant.
6
Pour in the crushed tomatoes and chicken broth, stirring to combine.
7
Season the soup with red pepper flakes, dried oregano, and dried basil. Stir well and bring to a simmer.
8
Add the broken lasagna noodles to the simmering soup and stir. Cook until the noodles are al dente, according to package directions.
9
While the soup is cooking, prepare the ricotta topping. In a mixing bowl, combine the ricotta cheese, minced garlic, Italian seasoning, Parmesan cheese, mozzarella cheese, and a pinch of black pepper. Mix until thoroughly combined.
10
Once the noodles are cooked, stir in the fresh spinach and cook just until it wilts, about 1-2 minutes.
11
Ladle the hot soup into bowls and top with a generous dollop of the ricotta cheese mixture before serving.

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Tips & Notes

Pro tips

Brown the ground beef and sausage separately or together over medium-high heat until deeply caramelized (8–10 min); this builds flavor depth.
Toast the minced garlic in the rendered fat for 30–60 seconds before adding onions to prevent burning and develop sweetness.
Add lasagna noodles in the last 10–12 minutes of simmering; cooking longer in broth yields softer noodles than boiling.
Stir in fresh spinach just before serving so it retains color and texture; overcooking dulls both.

Substitutions

Ground beef → ground pork or ground turkey (use 5 lbs total protein to maintain body)
Italian sausage → additional ground beef plus 1 tsp fennel seeds and extra Italian seasoning
Crushed tomatoes → tomato sauce or tomato paste thinned with extra broth (paste: use 6 oz + 2 cups broth)
Fresh spinach → kale, chard, or escarole (slightly longer cooking time, 2–3 min)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to restore consistency. Freezing not recommended due to ricotta separation.

Common Questions

Can I make lasagna soup ahead of time?

Yes. Cool completely and refrigerate for up to 4 days in an airtight container. Reheat gently on the stovetop, adding broth if it thickens. Do not freeze—ricotta topping may separate.

What type of Italian sausage should I use?

Use bulk Italian sausage (not links) for even browning and texture. Choose mild or hot based on your spice preference; the red pepper flakes already add heat.