This (Easy) Creamy Lasagna Soup is ready in less than 30 minutes, made in one pot, high in protein, and perfectly cozy for a winter’s day!

Ingredients you’ll need to make lasagna soup:

Olive Oil
Sweet Onion
Garlic Cloves
Ground Beef
Spicy Italian Sausage
Tomato Paste
Dried Italian Herbs, or fresh oregano and parsley leaves
Marinara Sauce or Tomato Sauce
Chicken or Vegetable Broth
Pasta (broken lasagna noodles or your favorite pasta)
Fresh Spinach
Whole Milk Ricotta
Freshly Grated Parmesan Cheese
Fresh Basil, for garnish

How to store leftover lasagna soup?

The easiest way to store soups and stews is in the fridge for around 2-3 days. The longer it sits, the more liquids will absorbed by the pasta, so you may need to add more broth when reheating. Once the soup has completely cooled, transfer to a large container with a tight-fitting lid. You want to store any leftover soup within 2 hours of making it.

Cook with me!

(Easy) Creamy Lasagna Soup

5 from 3 votes

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Prep Time10

Cook Time18

Total Time9

Servings:

Ingredients

2 tbsp. Olive Oil
1/2 Sweet Onion chopped
3 Garlic Cloves minced
1/2 lb. Ground Beef
1/2 lb. Spicy Italian Sausage
3 tbsp. Tomato Paste
1 tbsp. Dried Italian Herbs or fresh oregano and parsley leaves
24 oz. Marinara Sauce or Tomato Sauce
1/4 cup Heavy Cream
4 cups Chicken or Vegetable Broth
3 cups Pasta broken lasagna noodles or your favorite pasta
2 cups Fresh Spinach chopped
3/4 cups Whole Milk Ricotta
1/2 cups Freshly Grated Parmesan Cheese
Fresh Basil for garnish

Instructions

In a large soup pot or dutch oven over medium-high heat, add the olive oil.
Add the garlic and onion to sauté until fragrant, about 1 minute.
Add the ground beef and ground sausage. Break up the meat with a wood spatula and cook until browned, about 7-8 minutes.
Stir in the tomato paste and dried herbs.
Stir in the marinara sauce, broth, and heavy cream. Bring to a boil.
Add the pasta noodles and spinach. Stir so that the broth covers the pasta.
Reduce heat to medium-low and cook until pasta is al dente, about 6-8 minutes.
Add more broth to desired preference. Season with salt and black pepper to taste.
In a small bowl, mix the ricotta and parmesan cheese together.
Serve the lasagna soup warm with a generous dollop of the ricotta mixture and freshly chopped basil. Enjoy!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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