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Lasagna Soup
5 from 354 votes

Lasagna Soup

Lasagna Soup transforms traditional lasagna ingredients into a comforting, hearty soup with ground beef, tomatoes, herbs, and broken lasagna noodles. Rich mozzarella, Parmesan, and ricotta cheeses are mixed together to garnish each bowl, complementing the savory broth and tender pasta. This soup captures the familiar flavors of lasagna in a warm, easy-to-serve format.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6
Course: Soup
Cuisine: Italian

Ingredients

  • 2 Tbsp olive oil divided
  • 1 lb ground beef lean
  • 1 onion diced (1 3/4 cups, large, yellow
  • 5 garlic to taste, minced, cloves
  • 4 1/2 cups chicken broth then more to thin as desired, low-sodium
  • 1 (14.5 oz) can diced tomatoes petite
  • 1 (14.5 oz) can crushed tomatoes
  • 2 1/2 Tbsp tomato paste
  • 1 3/4 tsp basil dried
  • 3/4 tsp oregano dried
  • 1/2 tsp dried rosemary crushed
  • 1/2 tsp thyme dried
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 8 lasagna noodles broken into bite size pieces (6.5 oz
  • 1 1/4 cups (5 oz) mozzarella cheese shredded
  • 1/2 cup (2 oz) Parmesan Cheese finely shredded
  • 8 oz ricotta cheese
  • 2 Tbsp parsley plus more for garnish, chopped, fresh

Instructions

    Cup of Yum
  1. Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside. 
  2. Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer. 
  3. 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. Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
  5. Meanwhile, prepare lasagna noodles according to directions listed on package.
  6. In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
  7. Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****. 
  8. Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Notes

  • Adjust garlic cloves to taste if you prefer milder garlic flavor.
  • Use 1 tablespoon of Italian seasoning as a substitute if fresh or multiple dried herbs are unavailable.
  • Alternative pasta shapes like campanelle or bowtie can be used for quicker preparation.
  • To avoid soggy noodles in leftovers, add pasta to individual servings rather than storing it mixed in the soup.
  • Add diced carrot along with onion if additional vegetables are desired.