This recipe for Lasagna Soup turns your favorite hearty pasta dish into a rich and delicious soup that can be made quickly and easily for any night of the week.
Made with ground beef, tomato sauce, and lasagna noodles, the best part of this soup is the creamy three cheese mixture that’s stirred in just before serving.
Lasagna Soup! It’s like your favorite baked pasta dish, in a bowl!
Don’t get me wrong, I love making a big pan of traditional lasagna. The pasta, meat, cheese, and marina sauce come together in the most comforting way, and everyone always enjoys it.
The problem with lasagna is that it is quite labor-intensive, and usually takes an hour or longer to bake. I don’t regularly have time for all of that, and you probably don’t either!
That’s where this Lasagna Soup recipe comes in handy. See, it tastes just like lasagna, with all of the familiar flavors, textures, and ingredients that you’d expect.
And Lasagna Soup can be made on the stovetop in less than 30 minutes, which is always a good thing.
Looking for a different type of shortcut lasagna recipe? Try my Ravioli Lasagna, Crockpot Lasagna, or Lasagna Roll Ups next.
Why You’ll Love This Recipe
- Quick and Easy – I think I’ve already mentioned this, but you can make this soup in less than 30 minutes, so it’s perfect for busy weeknights and lazy weekends alike.
- Classic Flavors – The base of this soup starts with a classic ground beef and tomato sauce flavored with onion, garlic and Italian herbs.
- Extra Cheesy – A delicious blend of mozzarella, ricotta, and parmesan cheese is stirred in at the end, and I think that’s my favorite part of this whole dish.
Key Ingredients
Here is everything you need to make the best Lasagna soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Ground Beef: You can use whatever type of ground beef you have available. I like to use an 90/10 blend for the best flavor and less grease. To make the soup lighter, try it with ground turkey or ground chicken.
- Marinara Sauce: Your favorite jarred marinara sauce will work perfectly here, and homemade sauce is even better.
- Chicken Broth: To turn this into a soup with the perfect consistency. I think that chicken broth gives the best flavor, but the recipe will also work with beef broth or vegetable stock if that’s what you have.
- Lasagna Noodles: We’ll break these into pieces and boil them in the soup. Use dry lasagna sheets rather than the “no-boil” type, and break each noodle into four pieces.
- Fresh Herbs: While the majority of the soup’s flavor comes from dried Italian seasoning, I don’t recommend skipping the fresh basil and parsley garnish. They add a beautiful pop of color and fresh flavor.
How To Make Lasagna Soup
This recipe comes together so quickly, all in one soup pot or Dutch oven.
Tip!
Be careful not to burn the garlic! It only needs 30-60 seconds to warm up and become fragrant. After that, add in the liquid to slow down the cooking.
Recipe Tips
- Try Different Pasta: Broken lasagna noodles are not your only option here. Any small soup pasta can be used. Try ditalini, small shells, or your favorite pasta shape.
- Try Italian Sausage: For even more flavor, use ground Italian sausage in place of the beef, or in place of half of it.
- Make it Vegetarian: Instead of ground meat, make this with a vegan ground meat product, or sautee veggies like zucchini and mushrooms along with the onion. Use veggie stock instead of chicken broth.
- Add the Cheese Last: If you don’t plan to serve the soup right away, wait to mix in the cheese until just before serving. I think it’s best to add a dollop of the cheese mixture to each individual bowl.
Storing Tips
- Storing Leftovers: Keep the soup and cheese mixture in separate containers in the fridge for up to 4 days.
- Make Ahead: You can start the soup and stop cooking before the noodles are added. Refrigerate in an airtight container for up to 3 days. When you’re ready to finish dinner, bring the soup to a boil, cook the pasta in the broth, and serve with the cheese topping.
- To Freeze: You can freeze servings of this easy lasagna soup without the cheese for up to 2 or 3 months. Thaw overnight in the fridge, then reheat. You can freeze lasagna soup either with or without the pasta in it.
What To Serve With Lasagna Soup
Bread: This one pot lasagna soup is amazing with slices of crusty bread to dip into it! Pick up a loaf of Italian bread, or make my easy no-knead bread. Garlic bread or garlic bread sticks are also a great side for lasagna soup.
Salad: Soup and salad is a wonderful combination and makes for a healthy and satisfying meal. Try this with a caesar salad with homemade dressing, a classic caprese salad, or my simple tossed green salad recipe.
Sandwiches: If your family is extra hungry tonight, pair this Italian soup with chicken pesto sandwiches or caprese sandwiches.
For dessert, why not make some Italian Wedding Cookies or my easy Tiramisu!
Recipe FAQs
What can I use instead of Italian Seasoning?
I always have a batch of my homemade Italian Seasoning mix on hand, but if you’re out, make a blend of dried herbs, including oregano, basil, rosemary, and thyme.
How to thicken lasagna soup?
After the pasta cooks in the tomato broth, the soup will have thickened a bit from the starch in the lasagna noodles. It will thicken further once you’ve added the ricotta and mozzarella cheese mixture. To add even more richness, pour in a swirl of heavy cream with the ricotta.
Can Lasagna Soup be Frozen?
Yes! If you’re freezing leftovers, put them in a freezer container – without the cheese – and freeze for up to 3 months. If you’re freezing the entire recipe, I suggest leaving out the noodles and cooking them in the soup when you reheat it.
More Easy Italian Soup Recipes
It’s everything you love about lasagna – all in one delicious bowl of soup! Save this lasagna soup recipe for the next time you’re craving a comforting pasta dish.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Lasagna Soup
Equipment
Ingredients
- 1 tablespoon (30 ml) olive oil
- 1 pound (450 g) ground beef 90/10
- 1 small yellow onion diced
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 24 ounces (710 ml) marinara sauce
- 1 ½ tablespoons Italian seasoning
- 6 cups (1.5 liter) low-sodium chicken broth add more later if needed to thin out the soup
- 8 sheets lasagna noodles broken into 6th’s
- 2 tablespoons fresh parsley chopped, plus more for garnish
- 1 cup (112 g) shredded mozzarella cheese
- ½ cup (43 g) shredded parmesan cheese
- 8 ounces (225 g) ricotta cheese
- Fresh basil leaves for garnish
Instructions
- In a large Dutch oven, heat olive oil over medium heat, add ground beef and onion, season the beef with salt and pepper, and cook until browned, breaking it apart as you cook it. Drain excess fat if needed.
- Add garlic and tomato paste, cooking for a minute. Stir in parsley.
- Pour in marinara sauce and sprinkle Italian seasoning. Stir well.
- Add chicken broth. Bring to a boil, then adjust heat to medium-low, add the broken lasagna noodles, and simmer until the noodles are tender.
- Stir in the chopped parsley. Taste the soup, and adjust seasonings to your preference (salt and pepper).
- In a small bowl, stir mozzarella, parmesan cheese, and ricotta cheese until combined.
- Ladle the hot soup into bowls, and top each with a scoop of the cheese mixture. Garnish with extra fresh chopped parsley and basil leaves.
Notes:
- Try Different Pasta: Broken lasagna noodles are not your only option here. Any small soup pasta can be used. Try ditalini, small shells, or your favorite pasta shape.
- Make it Vegetarian: Instead of ground meat, make this with a vegan ground meat product, or sautee veggies like zucchini and mushrooms along with the onion. Use veggie stock instead of chicken broth.
- Add the Cheese Last: If you don’t plan to serve the soup right away, wait to mix in the cheese until just before serving. I think it’s best to add a dollop of the cheese mixture to each individual bowl.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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