Name: Spinach Lasagna Soup
Prep time: 10 min
Cook time: PT-487359H37M29S
Total time: PT-487359H37M29S
Ingredients: 1 tablespoon olive oil; 8 oz Italian-style sausage (pork or turkey), casing removed; 4 cups chicken broth (unsalted preferred); 1 (10.5‑oz) can cream of mushroom soup; 1 cup uncooked mini lasagna-style noodles (mafalda or small lasagna noodles); 2 cups packed fresh baby spinach, chopped; 2 Tbsp grated Parmesan cheese; ½ cup shredded mozzarella cheese; Salt and black pepper, to taste; Optional: diced fresh tomatoes for garnish

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I recently made this Spinach Lasagna Soup recipe. It’s a hearty, comforting bowl that captures all the flavors of lasagna—Italian sausage, rich tomato broth, tender pasta, melty cheese, and vibrant fresh spinach—without the fuss of layering or baking.

Spinach Lasagna Soup

Why I’ll Love This Recipe

I adore how this soup packs all those classic lasagna flavors into a cozy soup that’s ready in under 35 minutes. Italian sausage simmers in tomato broth with herbs, broken lasagna noodles, then wilted spinach and creamy cheese topping finish each bowl. It’s a satisfying and adaptable meal the whole family enjoys.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Olive oil
Yellow onion, diced
Garlic cloves, minced
Italian sausage (hot or sweet), casings removed
Chicken or vegetable broth
Canned diced tomatoes and crushed tomatoes
Tomato paste
Italian herbs (dried basil, oregano, thyme, parsley, rosemary)
Broken lasagna noodles
Fresh baby spinach
Heavy cream (optional)
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, finely shredded
Fresh basil, chopped

directions

I heat olive oil in a pot over medium-high heat, then sauté onion and garlic until fragrant and softened.
I add the Italian sausage, crumbling it as it cooks until browned.
I stir in tomato paste and dried herbs, then pour in the broth, diced and crushed tomatoes. I bring the mixture to a simmer and let it cook for about 20 minutes.
While soup simmers, I cook broken lasagna noodles separately, following package instructions.
I stir the cooked noodles, spinach, and heavy cream into the soup until spinach wilts and everything is well combined.
I mix ricotta, mozzarella, Parmesan, and fresh basil in a bowl. When serving, I ladle soup into bowls and top each with a generous scoop of the cheese mixture.

Servings and timing

This soup makes about 8 servings and takes approximately 10 minutes prep plus 25 minutes cooking, so around 35 minutes from start to table.

Variations

I substitute ground turkey or chicken for sausage to lighten it up.
I sometimes skip heavy cream altogether or add extra broth to keep it brothy.
For vegetarian versions, I omit sausage entirely and add more vegetables or vegan crumbles, use vegetable broth, and choose dairy-free cheese.
Instead of ricotta topping, I sometimes mix in fresh mozzarella chunks or drizzle pesto for extra flavor.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. I find that the noodles absorb liquid over time, so when reheating I add a splash of broth to loosen the soup. To freeze, I omit pasta beforehand or reheat with freshly cooked noodles for best texture.

FAQs

What if the soup becomes too thick after chilling?

I’ve noticed chilling thickens it as noodles absorb liquid. To fix it, I simply stir in more broth when reheating to restore the desired consistency.

Can I skip cooking noodles separately?

Yes—you can cook noodles directly in the soup while simmering. I cook them separately to ensure al dente texture and prevent them from overabsorption or mushiness.

Can I use ground beef or turkey instead of Italian sausage?

Absolutely. I often substitute lean ground turkey, chicken, or even beef for a lighter version. Seasoning remains flavorful with dried Italian herbs.

Is heavy cream necessary?

No—it adds richness but is optional. I can skip it for a lighter broth or replace with extra broth for flavor without creaminess.

Can I make this vegetarian or vegan?

Yes. For a vegetarian version, I omit sausage and use beans or extra veggies. Vegan versions work with plant-based crumbles, vegetable broth, and dairy-free cheeses.

Conclusion

I find Spinach Lasagna Soup to be a wonderful twist on traditional lasagna—delivering all those comforting flavors in a simple, one-pot meal that’s ready fast. Creamy, savory, and full of texture from sausage, noodles, and spinach, it’s one of my favorite go‑to recipes when I want warm, satisfying dinner without the fuss.