0 from 15 votes
The Best Lasagna Soup
This lasagna soup is everything you love about lasagna, in one bowl! You will love this comforting soup twist on an Italian pasta classic loaded with lasagna noodles, mushrooms, tomatoes, and an ooey-gooey melted cheese topping!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 472 kcal
Course:
Main Course , Soup
Cuisine:
Italian , American
Ingredients
- 1 teaspoon olive oil
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 cup cremini mushrooms sliced
- 1/2 lb ground beef **optional
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon oregano
- 1 can crushed tomatoes
- 2 cups vegetable/beef stock
- 1 teaspoon oregano
- 1/4 cup minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 10 lasagna sheets cut up into 3/4 inch thick pieces (more or less to your taste)
- 1/2 cup ricotta cheese* to one cup, see notes
- 1/4 cup fresh minced basil
- grated mozzarella and parmesan cheese **optional
Notes
- While we normally aim for al dente pasta, for this recipe we want to make sure to cook the lasagna sheets until soft!
- For a creamier lasagna soup, add more ricotta cheese.
- If you’re out of ricotta, try mascarpone or regular cream cheese!
- This soup is easily made in advance and keeps well for 5 days! Also try freezing the soup for up to 3 months.
- Try making a chicken version of the lasagna soup using store bought rotisserie chicken for convenience.