Lasagna Soup
Soup
Lasagna Soup
Beef lasagna soup with tomato broth, tender noodles and a ricotta, mozzarella and Parmesan topping.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Serves
- 6 people
Bring it to the table
About this recipe.
Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 2 tbsp Olive oil (divided)
- 1 lb Ground Beef (lean)
- 1 lg Yellow Onion (diced (1-3/4 cups))
- 5 Cloves Garlic (minced)
- 4 1/2 cups Chicken broth (low sodium; add more to thin as desired)
- 14.5 oz Diced Tomatoes (petite diced, canned, undrained)
- 14.5 oz Crushed Tomatoes (canned)
- 2 1/2 tbsp Tomato Paste
- 1 3/4 tsp Dried Basil
- 3/4 tsp Oregano (dried)
- 1/2 tsp Rosemary (dried, crushed)
- 1/2 tsp Thyme (dried)
- Salt (to taste)
- Black pepper (freshly ground; to taste)
- 6.5 oz Lasagna Noodles (regular dried noodles, about 8 sheets, broken into bite-sized pieces)
- 5 oz Mozzarella cheese (shredded (1 1/4 cup))
- 2 oz Parmesan cheese (finely shredded (1/2 cup))
- 8 oz Ricotta Cheese
- 2 tbsp Parsley (fresh; chopped; plus more for garnish)
Soup · Italian-inspired
Lasagna comfort, one spoonful at a time
Beef, tomato broth and pasta meet a generous three-cheese topping in this warming soup. Cook the noodles separately so you can keep their texture just how you like it.
Before you begin
Use regular dried lasagna sheets and break them into manageable pieces before boiling. Have both tablespoons of oil ready: one for the beef, one for the onion.
Lasagna Soup Gallery
Save some for later
Keep leftover noodles and cheese separate from the broth. Refrigerate promptly in shallow containers within two hours, use within three days and reheat the soup to 165°F (74°C).
Adapted from Jaclyn at Cooking Classy.
The cooking plan
How to make Lasagna Soup.
Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Lasagna Soup
Beef, tomato broth and broken lasagna noodles finished with a three-cheese topping.
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Ingredients
2 tbsp Olive oil divided- 1 lb Ground Beef lean
- 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 diced, canned, undrained
- 14.5 oz Crushed Tomatoes canned
- 2 ½ tbsp Tomato Paste
- 1 ¾ tsp Dried Basil
- ¾ tsp Oregano dried
- ½ tsp Rosemary dried, crushed
- ½ tsp Thyme dried
- Salt to taste
- Black pepper freshly ground; to taste
- 6.5 oz Lasagna Noodles regular dried noodles, about 8 sheets, broken into bite-sized pieces
- 5 oz Mozzarella cheese shredded (1 1/4 cup)
- 2 oz Parmesan cheese finely shredded (1/2 cup)
- 8 oz Ricotta Cheese
- 2 tbsp Parsley fresh; chopped; plus more for garnish
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Brown the beef in 1 tablespoon oil, breaking it into crumbles. Cook to 160°F (71°C). Move to a bowl and spoon excess fat into a heatproof container.
- Use the remaining tablespoon oil to soften onion for 3–5 minutes. Add garlic and tomato paste; stir for 30–60 seconds.
- Return beef; add broth, both canned tomatoes, basil, oregano, rosemary and thyme. Bring to a boil, cover and simmer gently for 20 minutes.
- Meanwhile, boil the broken regular lasagna noodles separately according to their package. Drain. Mix mozzarella, Parmesan and ricotta in a bowl.
- Stir parsley into the soup and adjust seasoning. Divide noodles among bowls, ladle hot soup over them and add the cheese topping. Stir to melt; thin with hot broth if needed.
Notes
Adapted from Jaclyn at Cooking Classy. Ricotta was corrected from the archive’s 2 tablespoons to the original 8 ounces.
Use regular dried lasagna noodles, not oven-ready/no-boil sheets. Keep cooked noodles separate from leftover broth for better texture. Refrigerate food in shallow containers within 2 hours, use within 3 days and reheat to 165°F (74°C).
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Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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