When you’re ready for a change, try this hearty, easy lasagna soup recipe for a blend of soup and casserole.
It’s soup season, y’all! Good, hearty soups fill me with joy and the house with an aroma of home cooking. Especially this one.
I love a good lasagna, but sometimes, I just really want a good soup to enjoy over a hearty casserole. This is a perfect blend of soup and casserole that doesn’t compromise the full flavor of lasagna. This one can be made in a Dutch oven or slow cooker. I sure hope y’all enjoy it.
Ingredients
- 1lb cooked ground Italian sausage
- 1 tablespoon olive oil
- 1 small shallot, diced
- 4 cloves garlic, chopped
- 1 6-ounce can tomato paste
- 24-ounces marinara sauce
- 7 cups chicken bone broth
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon oregano
- Salt and pepper to taste
- 1/2 tablespoon dried basil
- 8 to 10 lasagna noodles, broken into pieces
- 1 cup fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded Mozzarella
- 1/2 cup grated parmesan cheese
- 1/2 cup Romano cheese
- Fresh basil, to taste
Directions
- In a large Dutch oven over medium-high heat, cook your ground sausage.
- Remove cooked meat from pot. Add olive oil to natural grease left behind from the sausage.
- Sauté shallot in oil mixture for about 5 minutes. Stir occasionally.
- Add in garlic and cook another 2 minutes.
- Stir in tomato paste, Marinara sauce, broth, and herbs.
- Return cooked sausage to pot and bring it to a boil.
- Add in lasagna pieces. Cook on medium heat until noodles are tender.
- Add in spinach and simmer for 6 to 8 minutes.
- In a small bowl, mix together the cheeses till blended.
- When serving, top with a heaping spoon of cheese mixture.
- Garnish with fresh basil and serve with Italian bread.
It’s soup season, y’all! Good, hearty soups fill me with joy and the house with an aroma of home cooking.To cook in a slow cooker, simply add all ingredients except the noodles, cheese, and spinach. Stir in remaining ingredients 30 minutes before serving.
Hannah McClure is an old soul and mother of four from Ohio. In her spare time, she enjoys sewing, gardening, raising chickens and seasonal hogs, and baking and cooking from scratch. With a love of good food, she loves to use quality local and homegrown ingredients in her recipes, including goat milk and cheeses. Find Hannah on Instagram @MuddyOakHennHouse.
Originally published in the January/February 2026 issue of Grit magazine and regularly vetted for accuracy.
