Creamy Lasagna Soup

5 from 2 votes

This creamy lasagna soup is a cozy, one-pot meal with tender pasta, ground beef, hot Italian sausage, spinach, and a rich tomato broth, topped with ricotta for all the comforting flavors of classic lasagna in a bowl.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: Beef, One Pot, Ricotta, Sausage, Soup, Spinach, Winter

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife
Dutch Oven or large pot

Ingredients

½ pound Ground Beef
½ pound Ground Hot Italian Pork Sausage
1 Yellow Onion chopped
4 cloves Garlic minced
2 teaspoons Italian Seasoning
½ teaspoon Red Pepper Flakes adjust to taste
¼ teaspoon Cinnamon
3 tablespoons Tomato Paste
28 ounces Marinara Sauce
4 cups Reduced Sodium Chicken Broth
8 ounces Pasta
3 ounces Baby Spinach
½ cup Heavy Cream
Kosher Salt & Black Pepper to taste

Toppings

12 ounces Whole Milk Ricotta Cheese
Parmesan Cheese freshly grated (for serving)
Fresh Parsley and/or Fresh Basil roughly chopped (for serving)

US Customary - Metric

Instructions

Brown the meat: Add the ground beef and Italian sausage to a Dutch oven or large pot over medium heat. Use a wooden spoon or potato masher to break the meat into small pieces. Cook for about 7 minutes, stirring occasionally, until the meat is browned. The Italian sausage will release enough fat, but if using only ground beef, add a small drizzle of oil before cooking.
Sauté aromatics: In the same pot, add the chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently. Stir in the Italian seasoning, red pepper flakes, and cinnamon and cook for 1 minute, stirring to combine.
Build the base: Add the tomato paste and stir until fully combined with the meat. Cook for 2 minutes. Pour in the marinara sauce and chicken broth, stirring well. If the soup is too thick, add more broth or water to reach your desired consistency.
Cook the pasta: Bring the soup to a gentle boil, then add the uncooked pasta. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes, or until the pasta is fully cooked.
Finish the soup: Reduce the heat to low. Stir in the baby spinach until wilted, then pour in the heavy cream and stir until well combined. Season with kosher salt and black pepper to taste.
Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta, freshly grated Parmesan cheese, and chopped fresh parsley and/or basil.

Video

Notes

Ground beef: I used 93% lean ground beef. Using a leaner beef helps keep the soup rich without becoming greasy.
Italian sausage: I used hot Italian sausage for extra flavor, but mild Italian sausage works just as well. You can also use all ground beef if preferred.
Marinara sauce: I used a 28 ounce jar of Rao’s Marinara Sauce from Costco. If using a standard 24 ounce jar, add about 1/2 cup additional water or broth, adjusting as needed to reach your desired soup consistency.
Red pepper flakes: Adjust the amount to taste. Use less for mild heat or increase slightly if you prefer a spicier soup.
Spinach: 3 ounces of baby spinach is roughly a couple large handfuls. This does not need to be exact and can be adjusted based on preference.
Heavy cream: Use more heavy cream for a richer, creamier soup or slightly less for a lighter version. Add over low heat to keep the soup smooth.
Pasta shape: Short pasta shapes work best. Mafalda corta mimics lasagna noodles, but farfalle, fusilli, or broken lasagna sheets are great substitutes.
Thickness over time: The soup will thicken as it sits. Add additional broth or water when reheating to loosen the consistency.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add additional broth or water as needed to loosen the soup, as it will thicken as it sits. If reheating in the microwave, heat in short intervals, stirring in between.

Nutrition