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Cheesy Lasagna Soup

3.50 from 12 votes


  • 1 pound ground meat
  • 1 pound mild italian sausage
  • 1 large onion diced
  • 1 cup fresh diced carrots
  • 8 oz sliced mushrooms
  • 32 oz Chicken broth
  • 14.5 oz can of diced tomatoes
  • 24 oz jar of spaghetti sauce
  • 1 teaspoon of salt
  • 2 teaspoon italian seasoning
  • 1 tablespoon minced garlic
  • 1/2 tablespoon of red pepper flakes
  • 2 cups water
  • 2 cups fresh spinach
  • 2 cups spiral pasta
  • Grated Mozzarella cheese
  • Grated Parmesan cheese
  • optional parsley for garnish


  • In a large soup pot brown the ground meat and italian sausage
  • Once the meat is browned add the onions , carrots, and mushrooms. Cook until the onions are slightly translucent
  • Add the chicken broth, spaghetti sauce and diced tomatoes give it a few good stirs
  • Add salt, minced garlic, italian seasoning and red pepper flakes
  • Bring the soup up to a boil and reduce the heat and let simmer on a medium heat for about an hour or until the vegetables are tender. Giving it a stir every now and then
  • Some of liquid will cook out so after 45 or so add the 2 cups of water.
  • Once things are simmering again add the pasta and spinach. Turn the heat to low and place the lid on the pot for about 15 minutes.
  • To serve cover the bottom of a bowl with mozzarella cheese. Ladle hot soup over it and top with grated parmesan cheese
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