Everything you love about lasagna, loaded with nourishing bone broth, and in a fast prep, packable soup form!

Spinach Lasagna Soup

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10 years into blogging…

This spring will mark 10 years of blogging in this RGN space! As I’ve been preparing new posts for the fall and winter, I decided that some of my older posts were very due for a face lift in the photo department. A lot of my older posts do not have step by step photos – I was lucky to even get that done with 3 kids under the age of 6! I started making a list of staples – recipe posts that we still use all the time, even 10 years later – so that I could photograph a little more detail and updates. This soup is one of those staples – one of the very first posts on my blog, and still a family favorite that is asked for over and over in our house during the colder months of they year.

Spinach Lasagna Soup

Comforting soup, nutrient dense ingredients

One of the reasons I love this spinach lasagna soup so much is that even my husband will eat it. He isn’t much of a soup guy – if it has meat it in he’ll give it a go. But this soup! This soup he actually will make for his work week lunch prep to eat all week long. It was one of the first ways I could actually get a green vegetable into a meal for him that he enjoyed. The flavor is incredible, and each bowl is so comforting. And because it’s packed with bone broth, grassfed beef, and even sometimes a little liver snuck in there, it is really a nutrient dense meal you can feel good about having on the menu all soup season long!

Spinach Lasagna Soup

Fast prep for busy families

While I do love that this spinach lasagna soup is loaded with nutrients my growing kids need, I also love that it is fast to make. It makes it’s way onto my menu at least twice a month in the cold months of the year because of that reason too! Just a handful of ingredients, and simple soup making methods can make the best tasting soup.

Spinach Lasagna Soup

So let’s get started!

To get your soup started, you’ll just need some onion and garlic. Once you get those cooked down in some butter, you can add the beef into the pot to brown. Do you see where this is going? It really is a quick and easy prep!

Spinach Lasagna Soup

How to finish your spinach lasagna soup

Once the beef has browned, you’ll add in the tomatoes and broth. Bring the soup to a simmer, and the pasta gets to cook right there in the pot with everything else! No separate pot for boiling the pasta – this is one of those one pot wonders! Once the pasta has cooked to al dente, you can finish the soup by wilting in the spinach, and then adding salt and pepper to your taste. Parmesan cheese is a lovely add-in if you tolerate dairy, but it tastes great without if you don’t. I’ve added nutritional yeast for a little cheesy flavor without the dairy too.

Spinach Lasagna Soup
Spinach Lasagna Soup

Don’t forget!

Never underestimate doubling up something like this to pack for school thermoses or to take to work with you! The recipe here as written will be gone in one sitting with my family of 5, so I double it if I want to send it along to school with them the next day!

Spinach Lasagna Soup

Renee – www.raisinggenerationnourished.com
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 16 servings


  • 1 tbsp butter or olive oil to cook in
  • 1 medium onion chopped
  • 4 large cloves garlic minced
  • 1 lb grassfed ground beef
  • 1 TB Italian seasoning
  • 15 oz organic diced tomatoes or tomato sauce
  • 2 quarts beef bone broth or chicken broth
  • 8 oz gluten free pasta
  • 1/2 lb fresh organic spinach
  • ½ cup organic grated parmesan cheese to stir in optional – if you are dairy free it is just as good without this, or try some nutritional yeast for cheesy flavor.
  • Sea salt/pepper to taste


  • Melt the butter in a soup pot over medium heat. Add the onion and cook 5-7 minutes with a pinch of sea salt to draw out the juices and sweeten the onion.
  • Add the garlic and cook for a minute.
  • Add the ground beef and Italian seasoning and cook until the beef is browned.
  • Add the broth and tomatoes and bring to a boil.
  • Do not reduce to a simmer – add the pasta and boil the pasta in the broth until the pasta is al dente.
  • Once the pasta is cooked, bring the heat down to low and add the spinach and parmesan. The spinach will need just a minute to wilt. Taste the soup for salt and pepper and add to your taste.


  • If you want to add liver to your soup, you can mix grated liver in with your grassfed beef – it will cook alongside and you really won’t notice it!
Keyword lasagna soup, spinach lasagna soup, spinach lasagna soup recipe
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Recipe Rating


  1. This sounds really delicious! Even though it’s still in the 90s down here, we eat soup at least once a week. I’m going to have to put it on the menu! 🙂

  2. You referenced looking in the Tips section for a slow cooker method, but I don’t see it there. I assume the noodles would need to be added at the end (about 20 minutes prior to serving), or is it better to cook them according to the stovetop method and add just before serving?

    1. Hi CJ – that comment was in regards to making the bone broth in the slow cooker – not the soup. It was a comment by the bone broth ingredient 🙂 I have not tried making this soup in the slow cooker. Hope that helps!

      1. LOL–Bummer! Yes, I have a fresh batch of stock just done in the slow cooker and was looking for a new recipe to try. Thanks!

  3. 5 stars
    I have made this twice in less than a month. The second time I took half to another family. It makes a great amount!!!

  4. This looks so good! Just wondering, how many servings does this make? 4 quarts of beef broth is 16 cups! That’s a lot! Right now, there’s only 2 of us, so we don’t need a ton.
    Also, I am expecting my first little one in early February and trying to pre-make some meals. I plan to to store all meals in the freezer then cook in the crockpot or easily over the stove. How could I adapt this recipe to do that?
    I was thinking 2 options:
    1. Follow steps 1-3, then put everything except the stock into a container and freeze. Then, thaw everything and the stock in a big pot to cook and pick up with steps 4-7.
    Or 2. Just cook it all, then freeze completely premade in jars to be reheated whenever we want to eat it. Then, since there’s really only 2 of us eating this, we could just thaw out a jar and eat a little at a time.
    What would you suggest? Or something totally different? Or a way to cook this in the crockpot?

    1. Hi Emily! Yes, this recipe is a big one – I typically make it for my family and the other half to give away. You could half the recipe and still have some leftover with just 2 people eating it. My family of 5 will eat half in one sitting some of the time – or just a little leftover. For freezer storeage and best taste/texture of the noodles, I would cook the soup up until the point of putting the noodles in and just stop there – put the soup in the freezer, and then you can bring it to a boil and cook the noodles in when you are ready to eat. I have not tried the crockpot before – noodles are tough in the crockpot in my experience – the texture is off to me!

  5. One of our favorite soups! So easy yet so delicious. Just got back from a snow trip and we’re all feeling a little run down, the perfect pick me up we all needed. So cozy with a thick slice of homemade sourdough. Thank you for this wonderful recipe!

  6. Made this recipe exactly as is with the addition of 1 tbsp of red pepper flakes. Absolutely delicious and perfect for a cozy winter night in!