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Lasagna Soup

This hearty Lasagna Soup recipe is easy to make on the Stove Top or the Slow Cooker and is perfect for a cozy night in! Serve it with Mozzarella, Parmesan, and Ricotta for lots of delicious flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12 cups
Calories: 252 kcal
Course: Soup
Cuisine: Italian , American

Ingredients

  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 yellow onion
  • 3 cloves garlic
  • 4 Tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 teaspoon hot sauce optional but recommended
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
  • 5 cups chicken broth
  • 14.5 oz. crushed tomatoes
  • 14.5 oz. diced tomatoes undrained
  • 1 bay leaf
  • 6 lasagna noodles
For Serving
  • ½ cup Parmesan Cheese freshly grated
  • 1 cup mozzarella cheese shredded from a block
  • 8 oz. ricotta cheese
  • fresh parsley roughly chopped

Instructions

    Cup of Yum
  1. Cook and crumble the ground beef and sausage in a 4 -quart soup pot over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
  2. Add 4 Tbsp. tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, 1 tsp hot sauce, ½ tsp salt, ¼ tsp pepper, and a pinch of red pepper flakes. Stir to combine.
  3. Add the chicken broth and use a silicone spatula to “clean” the bottom and sides of the pot with it.
  4. Add the crushed tomatoes, undrained diced tomatoes, and bay leaf. Bring to a boil, reduce to a simmer.
  5. PRO TIP: If you have the rind from the block of Parmesan cheese, add it to the soup while it simmers for additional flavor.
  6. Let the soup bubble gently while you begin boiling salted water for the lasagna noodles. Prior to adding the noodles, taste and adjust any seasonings as needed. The soup will become more concentrated as it simmers.
  7. Break them in half and cook them according to package instructions. Drain and cut them into smaller strips. Transfer to the soup. You can also add them directly to serving bowls, if you plan on having leftovers it’s better to boil fresh noodles for serving, especially if you plan on freezing the soup.
  8. Remove the bay leaf and garnish each serving bowl with Parmesan, Mozzarella, Ricotta, and parsley. Serve and enjoy! (This recipe is perfect with Garlic Bread with Cheese!)

Notes

  • Beef broth can be used instead of chicken broth if preferred. (Or a combination of both)
  • This can be served with various types of pasta, I usually make about 6 ounces (just under ½ lb.). Bowtie pasta is a great choice!
  • To make the base creamier, add up to ½ cup cream to the soup when the crushed tomatoes are added.
  • If you prefer to cook the lasagna noodles right in the soup, add 1 cup additional broth and let it bubble gently for about 12 minutes. (I recommend cooking them separately for ideal texture.)
  • Slow Cooker Method:
  • Nutritional Information is an estimate and is per cup. This recipe makes approximately 12 cups.
  • Cook and crumble the ground beef and sausage over medium-high heat. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease. Add garlic and cook 1 minute.
  • Transfer to the slow cooker along with remaining ingredients except for lasagna noodles and garnishes.
  • Cook on low for 7-8 hours or on high for 3-4.
  • Boil pasta noodles according to package instructions. Drain, cut into strips.
  • Transfer to serving bowls and spoon soup on top.
  • Garnish with mozzarella, Parmesan, Ricotta, and fresh parsley and serve.

Nutrition Information

Calories 252kcal (13%) Carbohydrates 18g (6%) Protein 16g (32%) Fat 13g (20%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 46mg (15%) Sodium 777mg (32%) Potassium 479mg (14%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 384IU (8%) Vitamin C 15mg (17%) Calcium 181mg (18%) Iron 2mg (11%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 18g 6%
Protein 16g 32%
Fat 13g 20%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 46mg 15%
Sodium 777mg 32%
Potassium 479mg 10%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 384IU 8%
Vitamin C 15mg 17%
Calcium 181mg 18%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.