Spinach Italian Sausage Lasagna Soup

If you ask me, lasagna soup is one of the best weeknight dinner ideas out there.

This hearty Italian-inspired soup combines ground beef and Italian sausage with all the classic lasagna flavors you love. Broken lasagna noodles swim in a rich marinara broth seasoned with garlic, basil, and oregano.

It’s topped with three types of cheese—creamy ricotta, melty mozzarella, and nutty parmesan—that make every spoonful taste like the real thing. Fresh spinach and a splash of red wine round out the flavors.

It’s a comforting meal that comes together in one pot, perfect for busy families who want something satisfying without all the fuss.

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What Kind of Sausage Should I Use?

For this lasagna soup, Italian sausage is your best bet – you can go with either sweet or hot depending on your preference. If you like a little kick, hot Italian sausage adds some nice heat, but sweet Italian sausage works perfectly if you’re feeding kids or prefer a milder flavor. You’ll find Italian sausage in the meat section either in links or already ground, and either form works fine – just remove the casings if you’re using links. Some stores also carry a blend that’s labeled “mild Italian sausage,” which sits right in the middle and is a safe choice for most people.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef and sausage: You can use all ground beef or all sausage if that’s what you have on hand. Ground turkey or chicken work too for a lighter version, though you might want to add a bit more seasoning since they’re milder.
• Marinara sauce: A 28-ounce can of crushed tomatoes works great here. Just add an extra teaspoon of Italian seasoning to make up for the flavor.
• Chicken broth: Beef broth or vegetable broth both work fine. You could even use water with a couple extra bouillon cubes if you’re in a pinch.
• Lasagna noodles: Any pasta shape will do – penne, rotini, or broken-up fettuccine all work. Just adjust the cooking time based on the package directions for your chosen pasta.
• Spinach: Kale or Swiss chard make good substitutes. If using kale, add it a few minutes earlier since it takes longer to soften. Frozen spinach works too – just thaw and squeeze out the excess water first.
• Ricotta cheese: Cottage cheese is a solid substitute and gives you that same creamy texture. You can also use mascarpone for something richer.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the noodles too early, which causes them to absorb too much liquid and turn mushy – wait until your broth is at a rolling boil, then break the lasagna noodles into bite-sized pieces and cook them just until tender, about 8-10 minutes.

Don’t skip draining the grease after browning your meat, as excess fat will make your soup greasy and unappetizing instead of hearty and comforting.

Another common error is adding the spinach too soon, so stir it in during the last few minutes of cooking so it wilts perfectly without becoming slimy or losing its color.

Finally, keep your cheese mixture separate until serving time – if you stir it directly into the hot soup, it’ll melt completely and disappear rather than giving you those nice creamy dollops that make this dish special.

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What to Serve With Lasagna Soup?

A warm loaf of garlic bread is perfect for this soup since you’ll want something to scoop up all that cheesy goodness at the bottom of your bowl. I love making a simple side salad with mixed greens, cherry tomatoes, and Italian dressing to balance out the richness of the soup. If you’re feeding a crowd, you could also set out some extra parmesan and red pepper flakes so everyone can customize their bowl to their liking. For a lighter option, roasted vegetables like zucchini or bell peppers work nicely alongside this hearty soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The noodles will soak up some of the broth as it sits, so you might want to add a splash of chicken broth when reheating to loosen it up a bit.

Freeze: You can freeze this soup for up to 3 months, but I’d recommend leaving out the noodles if you’re planning to freeze it. Just add freshly cooked lasagna noodles when you reheat it so they don’t get mushy. The cheese mixture is best added fresh too.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. If you’re using the microwave, heat it in 2-minute intervals and stir between each one. Top with fresh ricotta, mozzarella, and parmesan right before serving for the best cheesy experience.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 170-200 g
• Fat: 170-200 g
• Carbohydrates: 180-210 g

Ingredients

For the soup:

• 0.75 lb ground beef
• 0.75 lb ground sausage (I prefer Johnsonville mild Italian)
• salt
• pepper
• 1 onion (finely diced into 1/4-inch pieces)
• 1 tbsp olive oil
• 4 garlic cloves (freshly minced for best aroma)
• 2 tbsp tomato paste
• 24 oz marinara sauce (I always use Rao’s Homemade Marinara)
• 0.5 tsp red pepper flakes
• 2 tbsp parsley
• 0.75 tsp oregano
• 1.5 tsp basil
• 8 cups chicken broth (I use Swanson for consistency)
• 9 lasagna noodles (broken into 1-inch pieces)
• 2 cups spinach (stems removed for a smoother texture)
• 1/4 cup red wine (for added depth)

For the cheese mixture:

• 12 oz ricotta (gives a creamy, authentic lasagna feel)
• 1.25 cup mozzarella
• 0.75 cup parmesan (freshly grated provides better melting)
• fresh basil

Step 1: Brown the Meat and Build Flavor

• 0.75 lb ground beef
• 0.75 lb ground sausage
• salt
• pepper

Heat a large pot or Dutch oven over medium-high heat.

Add the ground beef and ground sausage, breaking them into small pieces as they cook.

Season generously with salt and pepper.

Cook for 8-10 minutes until the meat is browned and cooked through, stirring occasionally.

Once cooked, use a slotted spoon to transfer the meat to a plate, leaving about 1 tablespoon of the fat in the pot (this adds flavor to the aromatics).

I always save a bit of that rendered fat rather than draining it completely—it creates a richer base for the soup.

Step 2: Build the Aromatics Base

• 1 tbsp olive oil
• 1 onion
• 4 garlic cloves
• 2 tbsp tomato paste

Add the olive oil to the pot with the reserved meat fat and reduce heat to medium.

Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.

Add the minced garlic and cook for another 2 minutes until fragrant.

Then stir in the tomato paste and cook for 1-2 minutes, allowing the paste to caramelize slightly—this deepens the tomato flavor significantly.

The tomato paste caramelization is key; I never skip this step as it transforms the soup’s depth.

Step 3: Build the Soup Base with Broth and Seasonings

• 24 oz marinara sauce
• 0.5 tsp red pepper flakes
• 0.75 tsp oregano
• 1.5 tsp basil
• 2 tbsp parsley
• 8 cups chicken broth
• 0.25 cup red wine
• cooked meat from Step 1

Pour in the marinara sauce, red wine, and chicken broth, stirring well to combine.

Add the cooked meat from Step 1 back into the pot along with the red pepper flakes, oregano, basil, and parsley.

Bring the soup to a boil over medium-high heat, then reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld and the seasonings to distribute evenly throughout the liquid.

Step 4: Cook the Pasta to Tender

• 9 lasagna noodles
• soup base from Step 3

Break the lasagna noodles into roughly 1-inch pieces and add them to the soup base from Step 3.

Increase heat to bring the soup back to a gentle boil, then reduce heat to medium-low and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.

The pasta will continue to absorb liquid as it cooks, so stir it periodically to prevent sticking and ensure even cooking.

If the soup becomes too thick, add a splash of broth or water.

Step 5: Finish with Spinach and Prepare the Cheese Mixture

• 2 cups spinach
• 12 oz ricotta
• 1.25 cup mozzarella
• 0.75 cup parmesan

While the pasta finishes cooking, remove the stems from the spinach and roughly chop the leaves.

In a small bowl, combine the ricotta, mozzarella, and freshly grated Parmesan, mixing gently until well blended.

Once the noodles are tender in Step 4, stir the chopped spinach directly into the hot soup and cook for 1-2 minutes just until it wilts.

The residual heat will wilt it perfectly without overcooking.

Step 6: Serve and Top with Cheese

• cheese mixture from Step 5
• fresh basil

Ladle the hot soup into serving bowls.

Top each bowl generously with a spoonful of the cheese mixture from Step 5, allowing it to slightly melt into the warm soup.

Finish with a tear or two of fresh basil for brightness and authenticity.

The warm soup will soften the cheese mixture, creating pockets of creamy, rich flavor throughout each spoonful—exactly like deconstructed lasagna.

Spinach Italian Sausage Lasagna Soup

Delicious Spinach Italian Sausage Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 8 servings

Calories 3200 kcal

Ingredients

  

For the soup::

• 0.75 lb ground beef
• 0.75 lb ground sausage (I prefer Johnsonville mild Italian)
• salt
• pepper
• 1 onion (finely diced into 1/4-inch pieces)
• 1 tbsp olive oil
• 4 garlic cloves (freshly minced for best aroma)
• 2 tbsp tomato paste
• 24 oz marinara sauce (I always use Rao’s Homemade Marinara)
• 0.5 tsp red pepper flakes
• 2 tbsp parsley
• 0.75 tsp oregano
• 1.5 tsp basil
• 8 cups chicken broth (I use Swanson for consistency)
• 9 lasagna noodles (broken into 1-inch pieces)
• 2 cups spinach (stems removed for a smoother texture)
• 1/4 cup red wine (for added depth)

For the cheese mixture::

• 12 oz ricotta (gives a creamy, authentic lasagna feel)
• 1.25 cup mozzarella
• 0.75 cup parmesan (freshly grated provides better melting)
• fresh basil

Instructions

 

• Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and ground sausage, breaking them into small pieces as they cook. Season generously with salt and pepper. Cook for 8-10 minutes until the meat is browned and cooked through, stirring occasionally. Once cooked, use a slotted spoon to transfer the meat to a plate, leaving about 1 tablespoon of the fat in the pot (this adds flavor to the aromatics). I always save a bit of that rendered fat rather than draining it completely—it creates a richer base for the soup.
• Add the olive oil to the pot with the reserved meat fat and reduce heat to medium. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another 2 minutes until fragrant. Then stir in the tomato paste and cook for 1-2 minutes, allowing the paste to caramelize slightly—this deepens the tomato flavor significantly. The tomato paste caramelization is key; I never skip this step as it transforms the soup's depth.
• Pour in the marinara sauce, red wine, and chicken broth, stirring well to combine. Add the cooked meat from Step 1 back into the pot along with the red pepper flakes, oregano, basil, and parsley. Bring the soup to a boil over medium-high heat, then reduce heat to medium and let it simmer for 5 minutes to allow the flavors to meld and the seasonings to distribute evenly throughout the liquid.
• Break the lasagna noodles into roughly 1-inch pieces and add them to the soup base from Step 3. Increase heat to bring the soup back to a gentle boil, then reduce heat to medium-low and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy. The pasta will continue to absorb liquid as it cooks, so stir it periodically to prevent sticking and ensure even cooking. If the soup becomes too thick, add a splash of broth or water.
• While the pasta finishes cooking, remove the stems from the spinach and roughly chop the leaves. In a small bowl, combine the ricotta, mozzarella, and freshly grated Parmesan, mixing gently until well blended. Once the noodles are tender in Step 4, stir the chopped spinach directly into the hot soup and cook for 1-2 minutes just until it wilts. The residual heat will wilt it perfectly without overcooking.
• Ladle the hot soup into serving bowls. Top each bowl generously with a spoonful of the cheese mixture from Step 5, allowing it to slightly melt into the warm soup. Finish with a tear or two of fresh basil for brightness and authenticity. The warm soup will soften the cheese mixture, creating pockets of creamy, rich flavor throughout each spoonful—exactly like deconstructed lasagna.