If you’ve ever craved lasagna but couldn’t handle the whole baking pan situation (and dishes afterward), let me introduce you to Lasagna Soup with Sausage and Ground Beef. It’s hearty, comforting, and way easier than layering noodles, cheese, and sauce for an hour. Think of it as lasagna’s cozy, soupier cousin—the one who shows up with a blanket and says, “Don’t worry, I’ve got dinner covered.”
As a busy mom of three, I’ve made this soup countless times on chilly evenings. It’s family-friendly, freezer-friendly, and picky-eater-approved (yes, even my spinach skeptics eat this one).
Table of Contents
Why You’ll Love This Lasagna Soup with Sausage and Ground Beef
- Weeknight friendly: All the flavors of lasagna in just one pot.
- Comforting & filling: Packed with protein, veggies, and noodles.
- Customizable: Use cottage cheese or ricotta, add extra greens, or adjust the spice level.
- Crowd-pleaser: Perfect for family dinners or cozy weekends in.
What Does Lasagna Soup with Sausage and Ground Beef Taste Like?
Imagine your favorite lasagna—meaty, cheesy, saucy—but in a spoonable form. The sausage adds a slightly spicy, savory kick, while the ground beef brings that classic Italian heartiness. The noodles soak up the marinara-rich broth, and the cheese topping melts into each bite like little pockets of heaven. Honestly? It tastes like a warm hug in a bowl.
Ingredients You’ll Need for Lasagna Soup with Sausage and Ground Beef
When it comes to making the best Lasagna Soup with Sausage and Ground Beef, the magic really lies in using fresh, high-quality ingredients. Every component plays a role in creating that rich, comforting flavor that tastes like a warm hug in a bowl. Here’s a breakdown so you know exactly why each one matters:
For the Soup Base:
- 8 oz lean ground beef: This adds hearty depth and classic lasagna flavor. I prefer 90% lean so you get all the richness without too much grease.
- 8 oz ground Italian sausage: Sweet or spicy sausage both work beautifully here. It pairs with the ground beef for that irresistible meaty base.
- Salt & black pepper: Simple, but essential. Seasoning while cooking layers flavor into every bite.
- 1 yellow onion, diced: Onions caramelize gently and add a natural sweetness to balance the acidity of the tomatoes.
- 1 tbsp olive oil: A drizzle of olive oil helps sauté the aromatics to perfection.
- 3 garlic cloves, minced: Garlic is non-negotiable—it infuses the broth with bold, savory fragrance.
- 2 tbsp tomato paste: Thick and rich, tomato paste intensifies the marinara flavor without extra liquid.
- 24 oz marinara sauce (or homemade): This is the heart of the soup. If you love tomato-based soups, you might also enjoy my Homemade Tomato Soup Recipe for a lighter option.
- ¼ tsp crushed red pepper flakes: Just enough for a subtle kick. You can add more if your family likes heat.
- 2 tbsp chopped fresh parsley (or 2 tsp dried): Fresh parsley brightens up the heavy flavors with a hint of earthiness.
- ½ tsp dried oregano: Classic Italian seasoning that ties the whole dish together.
- 1 tsp dried basil: Sweet, herby, and perfect for complementing tomato-based dishes.
- 7 cups low-sodium chicken or vegetable broth: Broth stretches the soup and adds savory depth. I recommend low-sodium so you can control the saltiness yourself.
- 9 sheets lasagna noodles, broken into pieces: These are what make it feel like real lasagna in soup form. Breaking them into rustic pieces means every spoonful has a bite of noodle.
- 2 cups baby spinach leaves (optional): This is my little mom trick to sneak in extra greens. They wilt down beautifully without overpowering the flavor.
For the Cheese Topping:
- 10 oz ricotta or cottage cheese: Ricotta gives you that authentic lasagna creaminess, while cottage cheese makes it lighter but still rich.
- 1 cup shredded mozzarella cheese: Melty and stretchy, mozzarella is a comfort food must.
- ½ cup grated Parmesan cheese: Adds a salty, nutty punch to balance out the creaminess of ricotta and mozzarella.
For Garnish:
- Fresh basil leaves: A few leaves sprinkled on top add color, fragrance, and that unmistakable fresh Italian flavor.
How to Make Lasagna Soup with Sausage and Ground Beef
Cooking Lasagna Soup with Sausage and Ground Beef is like taking the best parts of lasagna and putting them into a pot—without all the fuss of layering noodles and baking for an hour. Here’s exactly how to do it so your soup turns out rich, cheesy, and deeply satisfying every single time.
Step 1: Brown the Meats
- Add 8 oz lean ground beef and 8 oz ground Italian sausage to a large heavy-bottomed pot or Dutch oven.
- Cook over medium-high heat, breaking the meat apart with a wooden spoon as it browns.
- Season with a pinch of salt and black pepper to build flavor right from the start.
- Once fully browned, drain off any excess grease (this keeps the soup from feeling heavy).
- Remove the meat from the pot and set aside for later.
👉 Tip from my kitchen: Don’t rush this step. Letting the beef and sausage brown properly creates a deep, savory flavor base—kind of like the crispy edges of baked lasagna.
Step 2: Sauté the Aromatics
- In the same pot, drizzle in 1 tbsp olive oil.
- Add 1 diced yellow onion and cook over medium heat until it softens and turns golden (about 5 minutes).
- Stir in 3 minced garlic cloves and cook for just 1–2 minutes until fragrant.
This step builds the flavor foundation for your soup. Slowly cooking onions and garlic brings out their natural sweetness, which pairs beautifully with the tomato base.
Step 3: Build the Soup Base
Now it’s time to create that signature rich broth that makes this soup irresistible.
- Stir in 2 tbsp tomato paste and cook for about a minute—it’ll caramelize slightly and deepen the tomato flavor.
- Pour in 24 oz marinara sauce (your favorite jar or homemade). If you love tomato-based soups, you may also enjoy my Simple Roasted Tomato Soup Recipe for another cozy dinner idea.
- Add ¼ tsp crushed red pepper flakes (adjust to taste), 2 tbsp parsley, ½ tsp oregano, and 1 tsp basil.
- Pour in 7 cups of low-sodium chicken or vegetable broth, then stir everything well.
- Return the browned beef and sausage from Step 1 back into the pot.
- Increase the heat and bring to a gentle boil.
At this point, your kitchen will smell like Sunday dinner at an Italian grandmother’s house.
Step 4: Cook the Noodles & Add Spinach
- Once boiling, carefully add the 9 sheets of lasagna noodles (broken into smaller pieces).
- Stir often so they don’t stick together, and cook until tender (about 10–12 minutes).
- If you’re adding baby spinach leaves, toss them in during the last 2 minutes of cooking and stir until just wilted.
💡 Tip: Breaking the lasagna noodles into uneven shapes makes the soup rustic and fun. Each spoonful gets a different bite of noodle—just like digging into a baked lasagna with those slightly uneven pasta layers.
Step 5: Prepare the Cheese Topping
Lasagna isn’t lasagna without the creamy cheese layer, and this soup is no different.
- In a small mixing bowl, combine 10 oz ricotta or cottage cheese, 1 cup shredded mozzarella, and ½ cup Parmesan.
- Stir until well blended.
This cheese mixture is the “secret weapon” of the recipe—it melts luxuriously into the hot soup, creating that classic lasagna creaminess in every bite.
Step 6: Serve and Garnish
- Ladle the hot Lasagna Soup with Sausage and Ground Beef into bowls.
- Add a generous dollop of the cheese mixture on top of each serving.
- Garnish with fresh basil leaves for color and fragrance.
- Optional: a crack of fresh black pepper or an extra sprinkle of Parmesan for good measure.
And there you have it—your steaming, hearty bowl of comfort is ready to enjoy.
Tips and Tricks for Perfect Lasagna Soup
- Don’t overcook the noodles—they’ll keep softening in the hot broth.
- Cheese choice: Ricotta is classic, but cottage cheese makes it lighter and budget-friendly.
- Extra veggies? Zucchini, mushrooms, or bell peppers are delicious additions.
- Make it ahead: Cook the base and add noodles fresh when reheating.
- Freezer tip: Freeze the soup without noodles for best texture.
Storage for Lasagna Soup
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze soup (without noodles) for up to 3 months. Add fresh pasta when reheating.
FAQs
Can I make this in a slow cooker?
Yes! Brown the meat and onions first, then add everything (except noodles & cheese) to the slow cooker. Cook on low for 6–7 hours, stir in noodles 30 minutes before serving.
Can I use ground turkey instead?
Absolutely—just add extra seasoning since turkey is milder.
Do I need the cheese topping?
Technically no, but let’s be honest… the cheese is the best part.
Conclusion
This Lasagna Soup with Sausage and Ground Beef is everything you love about lasagna—comforting, cheesy, hearty—without the extra effort. Perfect for weeknight dinners, lazy weekends, or anytime you want a big bowl of happiness.
If you loved this, you might also enjoy my Gordon Ramsay’s Roasted Tomato Soup or my Homemade Tomato Soup.
So grab your pot, simmer up this beauty, and let your kitchen smell like Sunday supper. 🍲💛
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Lasagna Soup with Sausage and Ground Beef
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop, Simmering
- Cuisine: Italian-American
Description
All the cozy, cheesy flavors of classic lasagna in a hearty bowl: a rich tomato-broth base loaded with sausage, ground beef, lasagna noodles, and a luxe ricotta–mozzarella–Parmesan topping.
Ingredients
For the Soup Base:
8 oz lean ground beef (about 90% lean)
8 oz ground Italian sausage (sweet or spicy)
Kosher salt and freshly ground black pepper, to taste
1 yellow onion, diced
1 tbsp olive oil
3 garlic cloves, minced
2 tbsp tomato paste
24 oz marinara sauce (jarred or homemade)
¼ tsp crushed red pepper flakes (optional, to taste)
2 tbsp chopped fresh parsley (or 2 tsp dried)
½ tsp dried oregano
1 tsp dried basil
7 cups low-sodium chicken or vegetable broth
9 sheets lasagna noodles, broken into pieces
2 cups baby spinach leaves (optional)
For the Cheese Topping:
10 oz ricotta or cottage cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
For Garnish:
Fresh basil leaves
Instructions
1. Brown the meats: In a large heavy-bottomed pot or Dutch oven over medium-high heat, cook 8 oz ground beef and 8 oz Italian sausage, breaking into crumbles. Season with a pinch of salt and pepper. When browned, drain excess grease, remove meat, and set aside.
2. Sauté aromatics: In the same pot, add 1 tbsp olive oil. Add the diced onion and cook over medium heat until softened and lightly golden, about 5 minutes. Stir in minced garlic and cook 1–2 minutes until fragrant.
3. Build the base: Stir in tomato paste and cook 1 minute. Add marinara, crushed red pepper flakes, parsley, oregano, and basil. Pour in the broth, return the browned meats to the pot, and stir. Increase heat and bring to a gentle boil.
4. Cook noodles & greens: Add broken lasagna noodles. Stir often so they don’t stick, and cook until tender, 10–12 minutes. If using spinach, stir it in during the last 2 minutes to wilt.
5. Mix the cheese topping: In a small bowl, combine ricotta (or cottage cheese), mozzarella, and Parmesan; stir until well blended.
6. Serve: Ladle soup into bowls. Add a generous dollop of the cheese mixture on top and garnish with fresh basil. Add extra pepper or Parmesan to taste.
Notes
For deeper flavor, take time to brown the beef and sausage well before draining.
Break noodles into uneven pieces for a rustic “lasagna bite” in every spoonful.
Adjust heat with more crushed red pepper to taste.
Use low-sodium broth to better control saltiness.
Spinach is optional and wilts quickly—add at the end.
Great with crusty bread for dipping.
