Lasagna Soup with Cheese Recipe

If you’ve ever craved the rich, comforting flavors of lasagna but wanted something quicker and a bit lighter, you’re absolutely going to love this Lasagna Soup with Cheese Recipe. I first tried making it on a chilly evening when I was craving lasagna but didn’t want the wait, and let me tell you—it totally delivered that cozy, cheesy feeling all in a bowl. This soup is hearty, cheesy, and just the right balance of saucy tomato goodness and Italian herbs. Keep reading, and I’ll walk you through everything you need to nail this delicious crowd-pleaser at home.

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Ingredients You’ll Need

The magic of this Lasagna Soup with Cheese Recipe comes from balancing savory meat, hearty noodles, vibrant herbs, and creamy cheeses. I’ve highlighted a few of my favorite ingredients below, plus some tips to get the best from each.

• Ground beef and Italian sausage: A blend of both gives you depth of flavor and just the right fat content to keep the soup juicy.
• Yellow onion: Sautéed slowly, it builds a sweet, aromatic base.
• Garlic: Minced fresh garlic is essential for that classic Italian punch.
• Tomato paste and marinara sauce: The tomato paste adds richness and thickness, while a good-quality marinara sets the tone for your soup’s flavor.
• Fresh and dried herbs (parsley, oregano, basil): Fresh parsley brightens the soup, while dried oregano and basil add comforting earthiness.
• Chicken broth: Low sodium is key—I like to control the salt myself.
• Lasagna noodles: Breaking them into smaller pieces cooks faster and spreads that lovely pasta texture throughout the soup.
• Spinach (optional): I love a handful for a pop of color and nutrients.
• Cheeses—ricotta, mozzarella, parmesan: This combo is what truly makes it “lasagna” in a bowl; creamy, melty, and savory all at once.
• Fresh basil for serving: Adds a fresh, slightly sweet finish every time.

Variations

I’ve tried a few different spins on this Lasagna Soup with Cheese Recipe, depending on my mood or what’s in the fridge. Feel free to make it your own—it’s very forgiving!

• Vegetarian version: I swap the ground meats for sautéed zucchini, mushrooms, and yellow squash—just as hearty and full of flavor.
• Vegan version: Replace cheeses with homemade cashew ricotta and use vegetable broth for a plant-based delight.
• Pasta swaps: No lasagna noodles? No problem—you can use penne, rigatoni, or even broken spaghetti to get a similar feel.
• Slow cooker option: When I’m busy, I brown the meat and start everything in the slow cooker for a hands-off, rich flavor development.

How to Make Lasagna Soup with Cheese Recipe

Step 1: Brown the Meat and Season It Well

Start by heating a large pot over medium-high heat and browning your ground beef and Italian sausage. I always make sure to season the meat with salt and pepper while cooking—that step really builds flavor. Once browned evenly, drain the excess grease (trust me, less grease makes a cleaner, less oily soup) and then set the cooked meat aside. This way, you get perfectly cooked meat without it stewing in fat.

Step 2: Build Your Flavor Base with Onion and Garlic

In that same pot, heat your olive oil over medium heat, add the chopped onion, and sauté for about 5 minutes until it’s softened and fragrant. Then toss in your minced garlic and cook for another 1-2 minutes. Don’t rush this step because the slow cooking of onion and garlic develops the soup’s backbone flavor. Stir often so nothing sticks or burns.

Step 3: Mix in Tomato Paste, Marinara, Herbs, and Broth

Now stir in your tomato paste—it deepens the tomato flavor and adds a slight sweetness. Pour in your marinara sauce and sprinkle in dried oregano, basil, parsley (fresh or dried), and red pepper flakes for a tiny bit of heat. Then add the chicken broth and return your browned meat to the pot. Give everything a good stir and bring the soup to a boil.

Step 4: Cook the Lasagna Noodles and Add the Spinach

Once boiling, add your broken lasagna noodles to the pot and reduce the heat to medium-low. Stir occasionally to prevent the noodles from sticking. The noodles will cook in the soup and soak up all those rich flavors. When the noodles are just about tender, toss in the fresh spinach if you’re using it. It wilts quickly and gives a nice fresh pop of color and nutrition.

Step 5: Prepare the Cheese Mixture and Serve

While the noodles finish cooking, combine your ricotta, mozzarella, and Parmesan cheeses in a small bowl. I love this cheesy mix because it brings that authentic lasagna creaminess to the soup without any fuss. When you’re ready to serve, ladle the hot soup into bowls and add a generous dollop of the cheese mixture on top—it melts just perfectly and makes every bite magical. Sprinkle with some fresh basil leaves for that beautiful final touch.

How to Serve Lasagna Soup with Cheese Recipe

Garnishes

I usually finish this soup with fresh basil leaves, which add a subtle, sweet aroma and bright flavor that cuts through the richness. Sometimes I add an extra sprinkle of Parmesan or a drizzle of good-quality olive oil for a little indulgence. A grinding of black pepper on top just before serving also adds a wonderful bite.

Side Dishes

This soup is such a complete meal that I usually keep sides simple. Crusty garlic bread or a warm baguette is my favorite and perfect for soaking up those tomato-y, cheesy broth juices. A crisp green salad with a light vinaigrette also complements the richness nicely, balancing out the meal.

Creative Ways to Present

For special occasions, I like to serve the soup in small, oven-safe crocks topped with the cheese mixture and broil it until bubbly and golden—like a mini lasagna pot pie. It’s a fun twist that surprises guests and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna soup in an airtight container in the fridge, and it keeps beautifully for 3-4 days. The flavors actually mellow and deepen after a day, so leftovers are just as good (if not better!) the next day.

Freezing

I’ve frozen this soup a few times, always without the cheese mixture. I let it cool completely, and then freeze in containers for up to 3 months. When I’m ready to eat, I thaw it overnight in the fridge and reheat slowly on the stove. For freezer batches, I like to cook fresh pasta when serving to keep the noodles from getting too mushy.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup seems too thick, add a little extra broth or water to loosen it up. Add your cheese mixture fresh just before serving to get that melty rich addition every time.

FAQs

Final Thoughts

This Lasagna Soup with Cheese Recipe has become one of my go-to comfort meals—it’s easy, flavorful, and always feels like a little hug in a bowl. Whether you’re feeding a crowd or just wanting something cozy and quick, it’s a recipe I wholeheartedly recommend. Give it a try, have fun with the variations, and get ready to impress your family and friends with warm, cheesy, Italian-inspired goodness that’s just a pot away!

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