Lasagna Soup

12.31.2018

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Lasagna Soup Recipe

Lasagna Soup

I first shared this recipe way back in December 2013 and since then I’ve made it countless times. It’s been a go-to recipe for 5 years going strong so I figured it was time to update the photos and add tips.

On a chilly day this is one of my favorite ways to warm up. It’s such a cozy soup and it has such an incredibly flavor.

You get an herbed tomato based broth that’s filled with hearty bits of ground beef, and it’s finished off with a generous mound of cheese that melts perfectly into the steaming hot soup.

This simple recipe may look a little daunting due to the long list of ingredients but a lot of it is pantry staples you likely already have so don’t miss out on this recipe thinking it’s too much.

It’s actually easy to make and perfect for weeknights. Try it soon, it’s likely to become a chilly night staple!

Lasagna Soup in a large pot.

Ingredients Needed for Lasagna Soup

  • Olive oil
  • Lean ground beef
  • Yellow onion
  • Garlic
  • Low-sodium chicken broth
  • Canned diced tomatoes, crushed tomatoes, and tomato paste
  • Dried herbs basil, oregano, rosemary, thyme
  • Seasoning Salt and pepper
  • Cheeses mozzarella, parmesan, ricotta
  • Dried lasagna noodles (campanelle or bow-ties works great too)
  • Fresh parsley

Lasagna Soup Ingredients

How to Make Lasagna Soup

  • 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.

Browning ground beef in pot for lasagna soup.

  • 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.

Sauteing onion and garlic for lasagna soup.

  • Pour in broth, diced tomatoes, crushed tomatoes, tomato paste and herbs.
  • Bring to a boil, then reduce heat, cover and simmer 20 minutes.

Adding broth, tomatoes and herbs to pot for lasagna soup.

  • Meanwhile cook pasta according to package instructions.
  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

Mixing ricotta parmesan and mozzarella in a mixing bowl for lasagna soup.

  • Add cooked pasta to soup and thin soup with a little more broth if desired. See notes below next photo.
  • Stir together cheeses then serve soup with dollops of cheese.

Stirring broken cooked lasagna noodles and parsley into lasagna soup.

Can I Cook the Pasta in the Soup?

  • If you plan on serving the soup right away you can also just simmer the noodles with the soup. Add 1 extra cup of broth or water to make up for what the noodles will absorb. They’ll likely take about 12 – 14 minutes to cook with soup.
  • I like to cook pasta separately and add to individual servings then reserve remaining noodles (tossed with oil) for leftovers separately. We don’t finish the whole pot in one sitting and I hate soggy pasta.

Overhead image of lasagna soup in large white pot set over marble surface.

What If I Don’t Have all Those Dried Herbs?

If you don’t have the long list of herbs I’ve also tried this with 1 Tbsp Italian seasoning and it works great.

Can I Use Fresh Herbs?

I’ve also made this with fresh basil in place of dried. If doing so use 1/4 cup chopped fresh basil. You could also use fresh oregano, rosemary or thyme too just triple those amounts.

Can I Freeze This Soup?

The soup will freeze great without the pasta or cheeses mixed in. Freeze cheeses and pasta separately (lightly rinse pasta, drain then drizzle and toss with a little oil so it doesn’t stick excessively).

Single Serving of Lasagna Soup

Tips for This Recipe

  • You can use half Italian sausage in place of the ground beef (or try half sausage half beef). You can use ground turkey to cut fat.
  • You could also replace parmesan cheese with romano cheese.
  • Freeze any leftover crushed tomatoes (if you had to use a large can and couldn’t find the small) or tomato paste for a later use.

Two individual servings of lasagna soup.

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Lasagna Soup

4.94 from 30 votes

This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Servings: 6
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

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

Instructions

  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).

Recipe Notes

  • *If you don't love garlic you can reduce to 2 or 3 cloves.
  • **If you don't have all the dried herbs listed then 1 Tbsp Italian seasoning can be use instead.
  • ***Another great option that's faster is to use campanelle pasta or bowtie pasta. 
  • ****If you plan on left overs I like to add pasta to individual servings. If you plan on serving it all right away you can just simmer the noodles in with the soup for about 12 minutes (add 1 cup extra broth to make up for what they absorb).
  • If you'd like to add another veggie it's also good with a diced carrot added along with the onion.
  • Recipe originally listed 1 tsp sugar and 1/2 tsp crushed fennel seeds be added along with the other herbs, I've omitted this as I feel they aren't a must so we can cut down on ingredients.
Nutrition Facts
Lasagna Soup
Amount Per Serving
Calories 546 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 92mg 31%
Sodium 649mg 27%
Potassium 1041mg 30%
Total Carbohydrates 41g 14%
Dietary Fiber 4g 16%
Sugars 9g
Protein 38g 76%
Vitamin A 17.9%
Vitamin C 21.7%
Calcium 38.1%
Iron 29.2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Italian
Keyword: Lasagna Soup
Calories: 546 kcal
Author: Jaclyn

246 comments

  • Stacy: Such a great soup. I added zucchini to kt and it was wonderful December 22, 2018 at 3:30pm Reply

  • Gin: Any suggestions/modifications for crockpot cooking? December 17, 2018 at 8:18pm Reply

    • Jaclyn: For the crockpot version I’d brown the beef and saute the veggies then add to slow cooker along with ingredients listed and cook on low maybe 5 hours. Then add pasta and extra broth and cook on high 30 minutes or so until tender (or just cook pasta on stove top). December 31, 2018 at 4:39pm Reply

  • Nicole: So good! I have made it several times! It’s rainy here today so it’s cooking right now! Thank you December 17, 2018 at 6:18pm Reply

  • Michele: This was so delicious! I will definitely make this again. I waited to add the pasta water and only needed a half cup. December 3, 2018 at 9:56am Reply

  • Becca: Fantastic meal. Easy to follow, super flavorful. I doubled the recipe just because Im always up for sausage and don’t like having half pounds of meat laying around. I’m also a cheese o holic so I used ravioli. We might be eating it for a month, but I’m ok with that. December 2, 2018 at 5:37pm Reply

  • Lynne S.: Hi, I just made this soup. OMG it’s delicious!! I found there’s no need to add add the pasta water because it would have been a little thin. So I left it out along with the fennel, only because I don’t care for it. It’s the BEST soup ever!! November 29, 2018 at 4:19pm Reply

  • Mary: I just made this and ohmygoodness!!
    It was delicious! I will be making this again. I put Cheesy Texas toast with it. October 24, 2018 at 2:49pm Reply

  • Laura: I have made this several times now. I often make a double batch when I have company comping over. Flavorful and simple. I just add the noodles to the soup directly and let them cook that way. I never add fennel, just because it’s not something I keep on hand. Great recipe! October 16, 2018 at 11:17pm Reply

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