If you’re craving all the comforting, cheesy goodness of traditional lasagna but want something quicker and easier to enjoy, you’re going to love this Hearty Lasagna Soup with Cheese Recipe. It’s like your favorite lasagna got cozy in a warm bowl of soup — perfect for busy weeknights, chilly evenings, or anytime you want that classic Italian flavor without the fuss. I absolutely love how this turns out every time — it’s rich, satisfying, and that cheesy topping? Total game changer! Stick around because I’m sharing my best tips and little tricks to make sure your soup comes out just right.
Why You’ll Love This Recipe
- Ultimate Comfort Food: It perfectly captures lasagna’s signature flavors without the hours of baking.
- Quick and Easy Prep: You can have dinner on the table in under an hour, making it weeknight-friendly.
- Customizable Goodness: Whether you want to add more veggies, swap meats, or adjust cheese, it’s totally flexible.
- Family Favorite: My family goes crazy for this — it’s hearty enough to satisfy hungry appetites but still feels special.
Ingredients You’ll Need
To make your Hearty Lasagna Soup with Cheese Recipe sing with flavor, you’ll want a mix of savory ground meats, rich cheeses, and a good quality marinara base. Having fresh herbs on hand really elevates this soup, and don’t skip the chicken broth — it adds a subtle depth that’s just right.
- Ground beef: I prefer lean to keep the soup hearty without being greasy.
- Italian sausage: Adds an incredible depth of flavor and a hint of spice.
- Yellow onion: Provides a sweet, aromatic base when sautéed.
- Olive oil: For sautéing veggies and building flavor right from the start.
- Garlic: Fresh is best — it brings that classic Italian punch.
- Tomato paste: Helps thicken and intensify the tomato flavor.
- Marinara sauce: Either homemade or store-bought, just make sure it’s a good quality one for best results.
- Red pepper flakes: Adds just a subtle touch of heat, but feel free to adjust to your taste.
- Fresh parsley: Brightens the soup; dried works fine too in a pinch.
- Dried oregano and basil: Staples for classic Italian seasoning.
- Chicken broth: Low sodium is key so you can control salt levels.
- Lasagna noodles: Broken into pieces — this is what gives the soup that fun, familiar texture.
- Fresh spinach: Optional but I love adding it for a pop of green and nutrition.
- Ricotta cheese: The creamy base for the cheese topping; cottage cheese is a good substitute.
- Mozzarella cheese: For meltiness and that classic lasagna stretch.
- Parmesan cheese: For sharpness and a lovely finish.
- Fresh basil: Adds a fragrant garnish that makes each bowl extra special.
Variations
I love how flexible this soup is — it’s a real crowd-pleaser no matter how you tweak it. Over the years, I’ve played around with adding extra veggies or switching up meats depending on what’s in the fridge, and every version still tastes amazing.
- Vegetarian: When I skip the sausage and beef, I load up on zucchini, mushrooms, and squash for a hearty veggie-packed boost that’s still super satisfying.
- Vegan: I swap out the meat for veggies and use a homemade cashew ricotta (trust me, it’s worth the effort!) to keep things creamy without dairy.
- Pasta swaps: Once, I used broken penne in place of lasagna noodles and the soup still held that satisfying bite — feel free to experiment with what you have on hand!
How to Make Hearty Lasagna Soup with Cheese Recipe
Step 1: Brown the Meat
Start by heating a large pot over medium-high heat and tossing in the ground beef and Italian sausage. Season with salt and pepper as you go, and cook until nicely browned — this is where a lot of the flavor develops. I like to break up the meat into small pieces so every bite is perfect. Once browned, drain the excess grease and set the meat aside. Don’t skip draining; otherwise, the soup can get oily.
Step 2: Sauté the Aromatics
In the same pot (a little less cleanup!), drizzle in olive oil over medium heat. Add your chopped onion and cook for about 5 minutes until softened and fragrant. Then add minced garlic and cook for another minute or two — be careful not to let it burn, or it’ll turn bitter.
Step 3: Build the Soup Base
Stir in tomato paste first; this step concentrates the tomato flavor. Then pour in your marinara sauce along with red pepper flakes, parsley, oregano, basil, and chicken broth. Return the browned meat to the pot and give everything a good stir. I love lifting the lid right here to smell all those Italian spices mingling — it’s pure comfort in the making.
Step 4: Cook the Noodles and Optional Spinach
Bring the soup to a boil, then add the broken lasagna noodles. Reduce heat to medium-low and let it simmer, stirring occasionally, until the noodles are tender — about 10-12 minutes. If you’re adding spinach, toss it in during the last few minutes of cooking so it wilt just right without losing that vibrant color.
Step 5: Prepare the Cheese Mixture
While the noodles cook, mix together ricotta, shredded mozzarella, and grated Parmesan in a small bowl. This blend creates that creamy, cheesy dollop that you’ll spoon on top of each serving. I discovered this trick after years of stirring cheese directly into the soup — dolloping it on top keeps those flavors more distinct and gooey.
Step 6: Serve and Garnish
Ladle the soup into bowls and add a generous scoop of the cheese mixture on top. Finish with a sprinkle of fresh basil — fresh herbs always add that pop of brightness that makes every bite taste fresh and special.
Pro Tips for Making Hearty Lasagna Soup with Cheese Recipe
- Brown Meat Well: Browning your meat until it’s deeply caramelized adds layers of flavor you can’t skip.
- Control Saltiness: Use low sodium broth and add salt gradually — the cheese topping can add saltiness too.
- Add Cheese Last: Dolloping the cheese on top instead of stirring in keeps it creamy and visually appealing.
- Avoid Overcooking Noodles: Keep an eye on the noodles so they’re tender but not mushy — stirring gently helps prevent sticking.
How to Serve Hearty Lasagna Soup with Cheese Recipe
Garnishes
I always finish my bowls with fresh basil leaves and an extra sprinkle of Parmesan cheese. It brightens the soup and adds a lovely herbal freshness that contrasts beautifully with the rich, cheesy topping. Sometimes I toss in a pinch of crushed red pepper if I’m feeling adventurous!
Side Dishes
Crusty garlic bread or a simple Caesar salad are perfect sides to round out this meal. You want something crunchy or fresh to balance the hearty, cheesy soup.
Creative Ways to Present
For special occasions, I love serving the soup in mini soup crocks or even bread bowls — it makes the meal feel cozy and fun. You can also layer a bit of the cheese mixture inside the bowls before ladling in the soup for a melty surprise in every spoonful.
Make Ahead and Storage
Storing Leftovers
After cooking, I store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, I recommend warming gently on the stove to avoid overcooking the noodles. The soup thickens as it cools; adding a splash of broth or water helps loosen it back up.
Freezing
If I want to freeze it, I skip adding the cheese topping and noodles. I freeze the soup base in freezer-safe containers for up to 2-3 months. When ready to eat, I thaw it overnight in the fridge, then add fresh noodles and cheese while reheating. This keeps everything tasting fresh instead of mushy.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally. Add a bit of broth if it seems too thick, and add your cheese dollop once hot. I find reheating gently preserves the texture best, and the flavors meld beautifully the next day.
FAQs
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Can I make the Hearty Lasagna Soup with Cheese Recipe vegetarian?
Absolutely! You can skip the ground beef and Italian sausage and add extra vegetables like zucchini, mushrooms, and yellow squash. This variation keeps it hearty and flavorful without meat. For cheese, stick with ricotta and mozzarella, or try a plant-based alternative if preferred.
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What kind of noodles work best in this lasagna soup?
Broken lasagna noodles are traditional and add that authentic texture, but you can substitute with broken penne, rigatoni, or even smaller pasta shapes like rotini. Just adjust cooking time accordingly so they don’t get mushy.
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Can I make this soup ahead of time?
Yes! You can make the soup base up to the point before adding noodles, then refrigerate. When you’re ready to serve, bring it to a boil and add the noodles fresh to avoid sogginess. Cheese topping can be prepared ahead and stored in the fridge.
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How do I store and reheat leftovers to keep noodles from getting mushy?
Store leftover soup and noodles together in the fridge for 3-4 days. When reheating, warm it gently on the stove, adding a splash of broth to loosen it. Avoid microwaving for long periods, as the noodles can turn mushy quickly.
Final Thoughts
This Hearty Lasagna Soup with Cheese Recipe holds a special spot in my heart because it brings all the comforting nostalgia of lasagna without the long bake time. Whether it’s a weeknight dinner or a cozy weekend treat, it never fails to hit the spot and impress everyone at the table. I hope you’ll give it a try and discover just how easy it is to have that classic lasagna flavor in a bowl — your kitchen will smell amazing, and your family will thank you!
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Hearty Lasagna Soup with Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 7 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty Lasagna Soup combines all the comforting flavors of traditional lasagna in a warm, satisfying bowl of soup. Featuring ground beef, Italian sausage, marinara sauce, broken lasagna noodles, spinach, and a luscious cheese mixture, this recipe is perfect for cozy dinners. It can be adapted to vegetarian or vegan versions and offers easy make-ahead and freezing options.
Ingredients
Meat and Seasoning
- 1/2 pound lean ground beef
- 1/2 pound ground Italian sausage
- Salt and freshly ground black pepper, to taste
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 recipe homemade marinara sauce (or 24 ounces store-bought marinara sauce)
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 7 cups low sodium chicken broth (or vegetable broth)
- 2 cups fresh spinach leaves (optional)
Pasta
- 9 lasagna noodles, broken into pieces (about fourths)
Cheeses
- 10 ounces ricotta cheese (or cottage cheese)
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Garnish
- Fresh basil, for serving
Instructions
- Cook the Meat: In a large pot over medium-high heat, brown the ground beef and Italian sausage, seasoning with salt and pepper as you cook. Once browned, drain excess grease and remove the meat from the pot.
- Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened, stirring occasionally. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Sauces and Spices: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, and dried basil. Pour in the chicken broth and return the browned meat to the pot. Bring the mixture to a boil.
- Cook Noodles: Add the broken lasagna noodles to the boiling soup and reduce heat to medium-low. Simmer, stirring occasionally, until the noodles are tender, about 10-12 minutes. Add the fresh spinach during the last few minutes if using.
- Prepare Cheese Mixture: In a small bowl, mix together the ricotta cheese, shredded mozzarella, and grated Parmesan until well combined.
- Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil leaves and serve immediately.
Notes
- Store leftover lasagna soup covered in the refrigerator for 3-4 days.
- Make Ahead: Prepare the soup up to step 4 but omit adding the noodles. Refrigerate the soup and add noodles when reheating to cook fresh.
- Freezing: Freeze the soup without the cheese mixture in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on stovetop. For best texture, consider preparing noodles fresh when reheating.
- Vegetarian Option: Omit ground beef and sausage; add extra chopped vegetables such as zucchini, mushrooms, and yellow squash in step 3.
- Vegan Option: Omit meat and cheese; substitute cheese with homemade cashew ricotta and add extra vegetables.
- Pasta Substitutions: Any pasta shape can replace broken lasagna noodles if preferred.
- Slow Cooker Option: After browning meat and sautéing aromatics, combine all ingredients except noodles in slow cooker on LOW for 4-6 hours. Add noodles 30 minutes before serving and cook until tender.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg
