Lasagna Soup with Cheese and Spinach Recipe

If you’re craving all the cozy, comforting flavors of lasagna but want something quicker and a bit lighter, then you’re going to adore this Lasagna Soup with Cheese and Spinach Recipe. I absolutely love this soup because it delivers all the hearty goodness of traditional lasagna yet feels like a warm hug in a bowl—perfect for chilly nights or when you want a delicious meal without the fuss.

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Ingredients You’ll Need

Each ingredient in this Lasagna Soup with Cheese and Spinach Recipe plays a special role—whether it’s the rich Italian sausage layering savory depth or the fresh spinach adding a touch of vibrancy. Here’s what you’ll want to grab before you start simmering.

• Lean ground beef: Provides a meaty base that’s less fatty but still flavorful.
• Ground Italian sausage: Adds a punch of seasoning and richness; I love using sweet or mild varieties.
• Yellow onion: Sautéed till soft and fragrant for that essential aromatic foundation.
• Olive oil: Use good quality for sautéing—it really makes a difference in flavor.
• Garlic cloves: Freshly minced garlic brings brightness and warmth to the pot.
• Tomato paste: Concentrates that deep tomato flavor; be sure to cook it briefly for maximum richness.
• Marinara sauce: Homemade is ideal, but a good jarred sauce works fine to keep things simple.
• Red pepper flakes: Just a small pinch gives the soup a subtle, warming kick—you can adjust to taste.
• Fresh parsley: For freshness, but dried parsley works in a pinch.
• Dried oregano and dried basil: Classic Italian herbs that bring that unmistakable aroma.
• Low sodium chicken broth: Keeps the soup light while adding savory depth—vegetable broth works if you prefer.
• Lasagna noodles: Broken into pieces so they cook faster and nestle perfectly in the soup.
• Fresh spinach leaves (optional): I love adding this for color and added nutrients—it wilts beautifully right at the end.
• Ricotta cheese: I sometimes swap with cottage cheese, but ricotta’s creaminess is unbeatable.
• Shredded mozzarella cheese: Melts into gooey pockets in each spoonful.
• Freshly grated Parmesan cheese: For that salty, nutty finish that ties it all together.
• Fresh basil: For serving, to brighten every bowl with a fragrant pop.

Variations

I love that this Lasagna Soup with Cheese and Spinach Recipe is so flexible. You can easily tweak it to fit your taste buds or dietary needs, making it your own little kitchen masterpiece.

• Vegetarian Version: I’ve swapped out the meat for hearty mushrooms and added extra spinach. It’s just as satisfying, trust me!
• Spicy Kick: Once, I doubled the red pepper flakes for a spicier twist that my spice-loving friends adored.
• Gluten-Free: Use gluten-free lasagna noodles or broken gluten-free pasta for those avoiding gluten; it cooks up just fine.
• Extra Veggies: I sometimes toss in diced zucchini or bell peppers for more color and nutrients without messing with the flavor.

How to Make Lasagna Soup with Cheese and Spinach Recipe

Step 1: Brown the Meat Perfectly

Start by cooking the lean ground beef and Italian sausage in a large pot over medium-high heat until it’s beautifully browned. Season lightly with salt and freshly ground black pepper as you go—it helps build layers of flavor. I like to break up the meat with my spatula to get evenly fine pieces. Once browned, drain off the excess grease to keep the soup from feeling heavy, then remove the meat and set it aside.

Step 2: Sauté the Aromatics

In the same pot, heat your olive oil over medium heat. Toss in the chopped yellow onion and cook for about 5 minutes until soft and translucent—this is where the savory base develops. Add the minced garlic and cook for another minute or two, just until fragrant. Be careful not to burn it; garlic can turn bitter quickly.

Step 3: Build the Soup Base

Stir in the tomato paste and let it cook for a minute to deepen the flavor. Then pour in your marinara sauce along with the red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth, and give everything a good stir to combine. Now, return your browned meat to the pot. It’s starting to smell incredible already, trust me!

Step 4: Cook the Noodles and Spinach

Bring your soup to a boil, then carefully add broken lasagna noodles. Reduce the heat to medium-low and let it simmer. Stir occasionally so the noodles don’t stick to the bottom. You’ll know they’re ready when they’re tender but not mushy—usually about 10 to 12 minutes. If you’re using spinach, stir it in right near the end; it wilts quickly and keeps that fresh burst of green.

Step 5: Prepare the Cheesy Mixture

While the soup finishes cooking, mix the ricotta, mozzarella, and Parmesan cheeses together in a small bowl. This creamy trio is the crowning glory of your soup, adding richness and that iconic lasagna cheese pull with every spoonful.

Step 6: Serve and Garnish

Ladle the hot, bubbling soup into bowls and dollop the cheese mixture generously on top. I love to finish it off with some fresh basil leaves—this little touch makes a huge flavor difference and looks gorgeous too!

How to Serve Lasagna Soup with Cheese and Spinach Recipe

Garnishes

I always reach for fresh basil because it brightens the rich tomato and cheesy flavors perfectly. Sometimes I add a little extra Parmesan on top for that salty finish. A drizzle of good olive oil or a pinch of crushed red pepper flakes can also elevate the dish if you’re in the mood for a little extra flair.

Side Dishes

For sides, crusty garlic bread or a simple green salad pairs beautifully. My family loves dipping crusty bread into the soup—that combo never fails! A light Caesar salad or even roasted veggies are also fantastic complements here.

Creative Ways to Present

For a special dinner, I like serving this soup in pretty bowls with a large dollop of cheese mixture shaped into a neat quenelle or rustic spoonful topped with a basil leaf. You can also offer little mini ramekins with extra cheeses and herbs on the side, letting guests build their perfect bite.

Make Ahead and Storage

Storing Leftovers

I store leftover lasagna soup in airtight containers in the fridge for up to 3 days. Since the noodles soak up broth over time, I sometimes add a splash of broth or water when reheating to bring it back to that perfect soup consistency.

Freezing

Freezing is possible, but I recommend freezing the soup without the cheese mixture on top. Freeze in portions and thaw overnight in the fridge. When reheating, add fresh cheese dollops just before serving for the best texture and flavor.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a little extra broth if it’s too thick. Avoid microwaving directly with cheese on top, or you’ll lose that creamy melt—add the cheese fresh after warming up the soup.

FAQs

Final Thoughts

When I first tried this Lasagna Soup with Cheese and Spinach Recipe, I was amazed at how it captured everything I loved about traditional lasagna but in a much easier, faster way. It’s become a regular in my kitchen, especially on those evenings when I want comfort food that’s cozy but not complicated. I hope you’ll give it a try—it’s a lovely way to warm up and share something truly delicious with the people you care about.

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