Lasagna Soup
This rich, hearty, and comforting soup brings all the flavors
of a classic lasagna into a warm, one-pot meal.
Made with savory ground beef, tomatoes, tender pasta, and creamy cheese,
it’s the perfect cozy dish for busy nights.
Serve it with garlic bread or a side salad for a complete, satisfying meal!
For Lasagna Soup Ingredients:
- Ground Beef – Lean ground beef provides a rich, meaty base.
- Onion – Diced onion adds depth and enhances the savory flavor.
- Garlic – Minced garlic offers an aromatic, bold taste.
- Tomatoes – A combination of diced tomatoes, tomato sauce, and crushed tomatoes creates a robust, tangy broth.
- Beef Broth – Forms a flavorful foundation that ties the ingredients together.
- Lasagna Noodles – Broken into pieces to deliver classic lasagna texture in soup form.
- Ricotta Cheese – Adds a creamy, cheesy layer of indulgence.
- Shredded Mozzarella – Melts into the soup, creating a gooey, cheesy finish.
- Parmesan Cheese – Provides a sharp, nutty richness to enhance the flavor.
For Seasonings:
- Salt – Balances and enhances the overall flavor.
- Black Pepper – Adds mild spice and depth.
- Italian Seasoning – A blend of basil, oregano, and thyme for authentic lasagna flavor.
- Red Pepper Flakes – Optional, for a touch of heat.
- Worcestershire Sauce – Deepens the umami richness of the broth.
- Bay Leaf – Infuses the soup with subtle, aromatic warmth.
Lasagna Soup
This rich, hearty, and comforting soup brings all the flavors of classic lasagna in an easy, one-pot dish. Made with savory ground beef, tomatoes, pasta, and creamy cheese, it's a cozy meal perfect for busy nights. Enjoy all the deliciousness of lasagna with a fraction of the effort!
Print
PinServings: 7
Notes
Ingredients
For the Soup:- ½ lb Ground Beef
- ½ lb Italian Sausage
- 1 Yellow Onion, finely chopped
- 3 cloves Garlic, minced
- 2 tbsp Tomato Paste
- 24 oz Marinara Sauce
- ¼ tsp Red Pepper Flakes
- Parsley, Oregano & Basil – A mix of fresh or dried
- 7 cups Chicken or Vegetable Broth
- 9 Lasagna Noodles, broken into pieces
- 2 cups Fresh Spinach (Optional)
- 10 oz Ricotta Cheese
- 1 cup Mozzarella Cheese, shredded
- ½ cup Parmesan Cheese, freshly grated
- Fresh Basil – For garnish
Instructions
- Brown the Meat – Heat a large pot over medium-high heat, cook the ground beef and Italian sausage until browned. Season with salt and pepper, drain grease, and remove from the pot.
- Sauté Vegetables – Heat olive oil in the same pot over medium heat. Add the chopped onion and sauté for about 5 minutes. Stir in garlic and cook for another 1-2 minutes.
- Simmer the Soup – Stir in tomato paste, marinara sauce, red pepper flakes, parsley, oregano, basil, and broth. Return the cooked meat to the pot.
- Cook the Noodles – Bring the soup to a boil, then add the broken lasagna noodles. Reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. Stir in spinach if using.
- Prepare Cheese Mixture – In a small bowl, combine ricotta, mozzarella, and Parmesan cheese.
- Serve – Ladle hot soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil.
- Refrigeration: Store in an airtight container for up to 4 days.
- Make-Ahead: Prepare the soup up to step 4, but do not add the noodles. Refrigerate the soup and cook the noodles when ready to serve.
- Freezing: Freeze the soup (without cheese) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.
- Vegetarian Lasagna Soup: Omit meat and add extra vegetables like zucchini, mushrooms, and bell peppers.
- Vegan Lasagna Soup: Use plant-based ricotta and mozzarella substitutes and ensure vegetable broth is used.
- Pasta Substitutions: Use any pasta shape like rotini, penne, or bowtie instead of lasagna noodles.
- Brown the beef and sausage, season, drain grease, and transfer to the slow cooker.
- Sauté onion and garlic, then add to the slow cooker.
- Stir in tomato paste, marinara sauce, spices, and broth. Cook on LOW for 4-6 hours.
- About 30 minutes before serving, add broken lasagna noodles and cook until tender.
- Stir in spinach if desired, then serve with the cheese mixture on top.
- Can I use a different type of pasta instead of lasagna noodles?
Yes! While lasagna noodles give the soup its classic feel, you can substitute with rotini, penne, or bowtie pasta. Just be sure to adjust the cooking time to prevent the pasta from overcooking. - How do I keep the noodles from getting too soft?
To maintain the best texture, cook the noodles separately and add them to each bowl when serving. This prevents them from absorbing too much liquid and becoming mushy. - Can I make this soup vegetarian or vegan?
Absolutely! Skip the meat and add extra vegetables like zucchini, mushrooms, or bell peppers. For a vegan version, use plant-based cheese alternatives. - Can I make this soup in an Instant Pot or slow cooker?
Yes! For the slow cooker, brown the meat first, then add all ingredients (except pasta and cheese) and cook on LOW for 4-6 hours. Add the pasta in the last 30 minutes. For an Instant Pot, sauté the meat and veggies, then add the remaining ingredients. Pressure cook for 3 minutes, quick release, and stir in the pasta until cooked. - How do I store and reheat leftovers?
Store the soup and pasta separately in airtight containers in the fridge for up to 3 days. To reheat, warm the soup on the stovetop over medium heat, and add the pasta when serving to keep it from becoming too soft.
