Lasagna Soup

So I’ve been making a lot of soups and hot dishes lately. I blame it on the cooler weather we’re having here, but regardless, they’ve all been really tasty. I started by making lasagna soup, then my three bean chili, I moved on to butternut squash risotto, and then finally stopped with a butternut squash soup. The reason why I love this lasagna soup so much I that it has the same great taste of lasagna, but without the time, effort and mess that goes into it. If you’re not a fan of zucchini or squash, you can simply omit those two ingredients, I just always add extra veggies where I can.
Lasagna Soup | Lasagna Soup | Lasagna Soup |
Lasagna Soup |

Lasagna Soup Recipe

5 from 2 votes
Pin Rate
Course: Soup
Cuisine: Asian
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 515kcal
Print Recipe


  • 2 tsp olive oil
  • 3/4 lb ground beef
  • 1/4 lb Italian sausage
  • 1 large yellow onion - chopped
  • 1 large carrot - grated
  • 6 cloves garlic - minced
  • 2 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1 tsp kosher sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup tomato paste
  • 1 (28 oz) can fire roasted diced tomatoes
  • 1 medium zucchini - sliced
  • 2 bay leaves
  • 4 1/2 cup chicken broth
  • 8 oz lasagna noodles - broken, or fusilli pasta
  • handful spinach - chopped
For the Cheesy Filling
  • 1 cup shredded mozzarella cheese
  • 4 oz ricotta cheese
  • 1/4 cup parmesan cheese - grated
  • 1 tbsp milk
  • 1/8 tsp kosher sea salt
  • pinch black pepper


  • Heat olive oil in a large pot over medium heat. Add sausage or ground beef, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and carrot, cook until softened, about 6 minutes. Add garlic, oregano, Italian seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns brown in color.
  • Add the diced tomatoes, zucchini, bay leaves, and chicken stock, stir to combine. Bring to a boil. Add pasta and reduce heat to medium. Simmer for 20-25 minutes. During the last few minutes, toss in the spinach and wilt.
  • Meanwhile, in a small bowl combine the mozzarella, ricotta, Parmesan, milk, salt, and pepper.
  • To serve, place a ladle full of pasta in each bowl, then a dollop of the cheesy filling- sprinkle some of the mozzarella on top and ladle the hot soup over the cheese. Enjoy!


Serving: 6g | Calories: 515kcal | Carbohydrates: 39g | Protein: 27g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 1562mg | Potassium: 743mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2529IU | Vitamin C: 24mg | Calcium: 252mg | Iron: 3mg

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. This looks amazing! I must make this sometime. I love the addition of veggies – I bet it was so tasty!

  2. 5 stars
    I accidentally grabbed a can of fire roasted salsa style tomatoes (it has onion, garlic, jalapeños and Anaheim chilies in it) and didn’t realize it until I had already added it to the soup. So, I made some tweaks and ended up with a yummy Mexican version of this soup. I used all hamburger, I substituted elbow shaped pasta, I added corn in at the end along with the spinach and I finished it with the juice of a lime.  I followed the rest of the soup recipe exactly. Instead of the ricotta cheese mixture, I served it with sour cream and shredded cheddar. It was really good! Can’t wait to try the original recipe but I wanted to share this tasty twist.