Lasagna Soup
Lasagna Soup
All the comforting flavors of classic lasagna — in a warm, hearty bowl! This Lasagna Soup is the ultimate comfort food mashup: rich tomato broth, savory ground meat, tender pasta, and melty cheese come together for a soul-satisfying meal that’s as easy as it is delicious.
Simmered with garlic, Italian herbs, and a splash of cream, this soup delivers layers of flavor without the layering. Topped with a generous dollop of ricotta, mozzarella, and Parmesan, each spoonful is cheesy, cozy perfection.
Whether you’re feeding a family or craving something warm and filling, this one-pot wonder turns lasagna night into a weeknight win — with half the effort and all the comfort.
Lasagna Soup
Lasagna soup is a comforting and hearty soup that captures all the flavors of classic lasagna. It features ground beef, a rich tomato-based broth, tender lasagna noodles, and a creamy cheese topping. It's a delicious and satisfying meal, perfect for a cozy winter evening.
Ingredients
2 tbsp Olive oil divided- 1 lb Ground Beef or italian sausage
- 1 lg Yellow Onion diced (1-3/4 cups)
- 5 Cloves Garlic minced
- 4 ½ cups Chicken broth low sodium; add more to thin as desired
- 14.5 oz Diced Tomatoes petite canned
- 14.5 oz Crushed Tomatoes canned
- 2 ½ tbsp Tomato Paste
- 1 ¾ tsp Dried Basil dried
- ¾ tsp Oregano dried
- ½ tsp Rosemary dried, crushed
- ½ tsp Thyme dried
- Salt to taste
- Black pepper freshly ground; to taste
- 8 Lasagna Noodles broken into bite size pieces (6.5 oz)
- 5 oz Mozzarella cheese shredded (1 1/4 cup)
- 2 oz Parmesan cheese finely shredded (1/2 cup)
- 2 tbsp Ricotta Cheese
- 2 tbsp Parsley fresh; chopped; plus more for garnish
Method
- Place a large pot over medium-high heat and add the olive oil. Once the oil is hot and shimmers, add the ground beef. Season with salt and pepper. Cook the beef, stirring occasionally, until it is evenly browned.2 tbsp Olive oil, 1 lb Ground Beef, Salt, Black pepper
- Carefully pour off the excess fat from the pot, leaving the browned beef behind. Transfer the beef to a clean bowl and set it aside.
- Add the remaining olive oil to the pot and heat over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until it begins to soften, about 3 minutes. Then, add the minced garlic and sauté for another 30 seconds.1 lg Yellow Onion, 5 Cloves Garlic
- Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef, and season with salt and pepper to taste.4 1/2 cups Chicken broth, 14.5 oz Diced Tomatoes, 14.5 oz Crushed Tomatoes, 2 1/2 tbsp Tomato Paste, 1 3/4 tsp Dried Basil, 3/4 tsp Oregano, 1/2 tsp Rosemary, 1/2 tsp Thyme, Salt, Black pepper
- Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20 minutes, allowing the flavors to meld.
- During the 20 minutes that the soup simmers, prepare the lasagna noodles. Follow the cooking instructions provided on the noodle packaging.8 Lasagna Noodles
- Grab a mixing bowl and add the mozzarella, Parmesan, and ricotta cheese to it. Use a fork to thoroughly combine the cheeses until they are evenly distributed.5 oz Mozzarella cheese, 2 oz Parmesan cheese, 2 tbsp Ricotta Cheese
- Incorporate the cooked lasagna noodles and chopped parsley into the soup. Adjust the consistency with additional broth as needed.2 tbsp Parsley
- Carefully ladle the soup into bowls. Add a beautiful dollop of the cheese mixture to the center of each bowl, and then sprinkle with fresh parsley for a lovely finishing touch.2 tbsp Parsley
Nutrition
Notes
Ingredients:
- Meat: Ground beef is classic, but you can use Italian sausage, ground turkey, or even a meat substitute for a vegetarian version.
- Vegetables: The foundation is onions and garlic, but you can add carrots, celery, bell peppers, or spinach for extra flavor and nutrition.
- Tomatoes: Use a combination of diced and crushed tomatoes for the best texture. If you want a smoother soup, you can use a can of crushed tomatoes and purée half of it before adding it to the pot.
- Tomato Paste: Tomato paste adds a concentrated tomato flavor and richness. Make sure to cook it briefly with the onions and garlic to enhance its flavor.
- Herbs: Dried basil, oregano, and thyme are essential for the classic Italian flavor. You can add other herbs like rosemary or marjoram, or use fresh herbs if you have them on hand.
- Broth: Use a good-quality beef or chicken broth. Homemade broth will add the most depth of flavor.
- Lasagna Noodles: Use oven-ready lasagna noodles, not the no-boil kind. Break them into smaller pieces before adding them to the soup.
- Cheese: The classic combination is ricotta, mozzarella, and Parmesan. You can experiment with other Italian cheeses like provolone or fontina.
- Seasonings: Salt and pepper are essential. You can also add a pinch of red pepper flakes for a touch of heat.
- Brown the Meat: Make sure to brown the ground beef well to develop flavor. Drain off any excess grease before adding the other ingredients.
- Sauté the Vegetables: Sauté the onions and garlic until softened to bring out their sweetness. This creates a flavorful base for the soup.
- Simmer the Soup: Simmering the soup allows the flavors to meld and the vegetables to become tender.
- Cook the Noodles Separately: Cook the lasagna noodles according to the package directions in a separate pot. This prevents them from becoming mushy in the soup.
- Don't Overcook the Noodles: Be careful not to overcook the noodles, as they will continue to soften in the hot soup. Aim for al dente.
- Cheese Mixture: Combine the ricotta, mozzarella, and Parmesan cheese in a bowl and mix well. This creates a creamy and flavorful topping that will melt into the soup.
- Thin the Soup: If the soup is too thick, add a bit more broth to reach your desired consistency.
- Taste and Adjust: Always taste the soup before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or herbs.
- Garnish: Garnish with fresh parsley, grated Parmesan cheese, or a drizzle of olive oil.
- Sides: Serve with a side salad and crusty bread for a complete meal.
- Spicy: Add some red pepper flakes or a pinch of cayenne pepper for heat.
- Veggie-Packed: Add more vegetables like zucchini, spinach, or mushrooms.
- Meatless: Omit the ground beef and use vegetable broth for a vegetarian version. You can add lentils or beans for extra protein.
Tried this recipe?
Let us know how it was!Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground beef or Italian sausage
- 1 large yellow onion, diced (1 3/4 cups)
- 5 cloves garlic, minced
- 4 ½ cups low-sodium chicken broth (add more to thin as desired)
- 1 (14.5 oz) can petite diced tomatoes
- 1 (14.5 oz) can crushed tomatoes
- 2 ½ tablespoons tomato paste
- 1 ¾ teaspoons dried basil
- ¾ teaspoon dried oregano
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon dried thyme
- Salt, to taste
- Freshly ground black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces (6.5 oz)
- 5 ounces shredded mozzarella cheese (1 ¼ cups)
- 2 ounces finely shredded Parmesan cheese (½ cup)
- 2 tablespoons ricotta cheese
- 2 tablespoons chopped fresh parsley, plus more for garnish
Image Gallery Lasagna Soup
Storage & Leftovers
Refrigerator:
Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 4 days. For best texture, you can store the pasta separately and add it to the soup when reheating.
Freezer:
Lasagna soup freezes well — but it’s best to freeze without the pasta to avoid it becoming mushy. Freeze the broth and meat mixture in airtight containers or freezer bags for up to 3 months. Add freshly cooked pasta when reheating.
Reheating:
Stovetop (best): Warm the soup over medium heat, stirring occasionally. Add a splash of broth or water if it’s too thick.
Microwave: Reheat individual portions in a microwave-safe bowl in 60-second intervals, stirring between rounds.
Tip: Add fresh cheese (ricotta, mozzarella, Parmesan) right before serving for the best flavor and texture.
Table of Contents
Please follow and like us:
197
120
20
20
