Easiest Lasagna Soup – Recipe

Ok – this is really one of my favorite recipes. You are going to love it. This tastes just like Lasagna without all the work and cleaning up the huge cheese baked on lasagna dish.

And the best part some of steps can be done in advance. But if you decide to make it all the way through it’s not very time consuming. Most of the time its simmering. Sit down and drink some of that wine you just opened for the soup.

I like to add either spinach or zucchini to my Lasagna to ramp up the veg. factor,  but I thought that the zucchini would get over cooked in the soup, so I chose the spinach.

Even if you or your family are not spinach eaters, this adds the extra veg. and it’s completely hidden.

I used to use oven ready pasta sheets before going Gluten free and I had given up finding a replacement until I found these Heartland noodles at Walmart. I love them! I’m going to try them in some other recipes, so keep an eye open.

I have never made this soup in a slow cooker, I guess you could but you would have to add the pasta at the end and still have some cooking time. If you do, let me know.

This recipe is easily cut in half, the full recipe makes very hearty servings.


Lasagna Soup

There is a long list of ingredient but it's a one pot meal. How simple is that.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Cheryl


  • 1 LB. Lean ground beef or turkey {or 1/2 Italian suasage}
  • 1 Green pepper chopped
  • 1 Yellow onion chopped
  • 1 Bag Baby spinach or 2 cups
  • 4 Cloves Garlic minced
  • 2 14.5 oz. Cans - Italian chopped tomotes
  • 1 Jar Marinara {I like Mezzetta}
  • 1 32 oz. Container of good GF Chicken broth {have extra on hand if it's a little thick}
  • 6 Oven ready GF lasagna noodles {I use Heartland from Walmart}
  • 2 T. ea. Dried basil & oregano
  • 3/4-1 Cup Ricotta cheese
  • 1/2 Cup Mixed Italian cheese
  • 1 Cup Good dry red wine
  • 1 T. Olive oil


  1. Heat large Dutch oven/large soup pot over medium high heat. Add beef or chicken, {or half meat & Italian sausage} onion and green pepper cook, stirring occasionally until meat is browned. Add garlic and saute for 30 seconds. Drain off any excess fat.

  2. Roughly slice the baby spinach in half. I just mound it up and make a couple of slices in it.

  3. Add  the Sauce, chicken broth, wine, chopped tomatoes, spinach & spices. Bring to a boil then reduce to a simmer covered, stirring occasionally (approximately 20-30 minutes).

  4. Take off the heat. Stir in the ricotta, Mixed cheese & broken noodles. Put back on the heat on the lowest setting and let sit for 30 minutes. Stir. 

    If the soup thickens up too much after adding the noodles, add a little more broth or water a little at a time until you get the right consistency. 

  5. Serve - ladle into bowls {past bowls work good if you have them}. Top w/ additional mixed cheese.

Recipe Notes

  • I don't add the full 1 cup of ricotta, it's a little too rich for me but I gave this recipe to a friend and she likes it that way.
  • The lasagna noodles will continue to absorb moisture from the soup & make the soup a little thick, so have some extra broth on hand to add to the soup if you have leftovers.
  • When you have simmered the sauce you can stop at this step, cool & refrigerate and finish the cheese & noodle part later. You will need to bring the temp up  before adding the cheese & noodles.



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