Lasagna Soup has the same great taste as the classic dish but without all the work! This comforting cheesy soup is full of pasta, beef, and tomatoes and is ready in less than an hour.
Everyone loves lasagna but it is quite the process which is why I like making this Lasagna Soup instead. For more great classic Italian recipes, try my Manicotti, Baked Ziti, and Pasta con Broccoli.
Lasagna Soup
This soup is so filling, flavorful, and cozy! It comes together quickly and one can add as much or as little cheese to each serving. If you’re the kind of person who likes a higher sauce to noodles ratio, this recipe is for you!
Ingredients for Lasagna Soup:
- Ground Beef– I like to use lean but you’ll be draining off the grease so any percent fat works great.
- Yellow Onion– This variety of onion is the best for cooking.
- Garlic– Adds a lot of flavor and is pretty much a necessity in Italian cooking.
- Basil– Pairs beautifully with tomatoes. Dried works great.
- Oregano– This earthy herb goes hand and hand with basil in Italian cooking.
- Thyme– This earthy floral herb is one of my favorites! It’s so good in soups.
- Salt– Adjust as desired.
- Pepper– Fresh cracked is best.
- Tomatoes– This recipe uses both paste, crushed, and petite diced so there aren’t too big of chunks.
- Beef Broth– I prefer to use Better Than Bouillon with water but canned/box stock works too.
- Pasta– I use lasagna noodles and just break them up but if you want to make this recipe even easier and save time, just use bow tie noodles.
- Mozzarella– For better melting, buy a block and freshly grate it.
- Parmesan– Use Parmigiano-Reggiano for the best flavor and quality. I like to use a Microplane/ Zester to grate it finely so it melts quickly.
- Ricotta– If you can find it sold in your area, Polly-O is the absolute best!
How to make Lasagna Soup:
Time needed: 1 minute
- Brown the Meat
Heat oil in a large pot over medium-high heat. Add ground beef and let it sear for 2-3 minutes, flip, let it sear another 2 minutes, and then continue to cook and break into crumbles until all meat is browned. Remove meat from pan and drain off all grease except for about 1 tablespoon.
- Sauté the Onion
Add the onion and sauté over medium heat for 4-5 minutes until soft. Add the garlic, herbs, salt, and pepper and cook another 30 seconds.
- Simmer
Stir in the cans of tomatoes, tomato paste, beef broth, and the browned beef. Bring to a simmer, cover, reduce heat, and simmer for about 20 minutes.
- Add the Noodles
Add the noodles and cook at a low boil uncovered for 10-12 minutes until al dente (not any longer because the noodles will continue to soften).
- Add Cheese & Serve
Ladle soup into bowls, stir in a little mozzarella cheese, top with ricotta cheese, fresh basil or parsley, and serve.
FAQs
Yes! Any short noodle will work in place of broken lasagna noodles. Bow tie works great.
Yes! If you can’t find crushed, you can use sauce instead or just crush whole canned tomatoes by hand. Regular diced tomatoes work as well, I just prefer them smaller.
Bread is always a great side to soup or pasta! Try my No Knead Bread, 5-Minute Garlic Cheese Bread, or Flat French Bread.
TOOLS USED TO MAKE THIS SOUP:
- Meat Chopper– This is so great for crumbling ground meats and can be used in non-stick pans.
- Garlic Press– Fresh garlic tastes best and this is the garlic press I’ve been using for the last 8 years. I love it and it’s easy to clean.
- Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
LOOKING FOR MORE SOUP? CHECK OUT THESE:
- 10-Ingredient Slow Cooker Taco Soup
- Creamy Potato Soup
- Busy Day Soup
- Instant Pot Beef and Barley Soup
- The BEST Minestrone Soup
Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 cup onion, diced
- 6 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 15 ounce can crushed tomatoes
- 1 15 ounce can petite diced tomatoes
- 1/4 cup tomato paste
- 5 cups beef broth
- 8 ounces lasagna noodles, broken in pieces
For the Toppings:
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan Cheese
- 3/4 cup Ricotta cheese
- Basil or Italian parsley
Instructions
- Heat oil in a large pot over medium-high heat. Add ground beef and let it sear for 2-3 minutes, flip, let it sear another 2 minutes, and then continue to cook and break into crumbles until all meat is browned. Remove meat from pan and drain off all grease except for about 1 tablespoon.
- Add the onion and sauté over medium heat for 4-5 minutes until soft. Add the garlic, herbs, salt, and pepper and cook another 30 seconds.
- Stir in the cans of tomatoes, tomato paste, beef broth, and the browned beef. Bring to a simmer, cover, reduce heat, and simmer for about 20 minutes.
- Add the noodles and cook at a low boil uncovered for 10 minutes until al dente (not any longer because the noodles will continue to soften).
- Ladle soup into bowls, stir in a little mozzarella cheese, top with ricotta cheese, fresh basil or parsley, and serve.
Absolutely love this soup! The flavor is superb! All the cheeses make it even more mouth watering. I found a brand of Ricotta I really like-Galbani and you have to get the one made with whole milk.
I’m so glad you hear you loved it and found a good brand of Ricotta. I’ll have to give it a try!