This easy lasagna soup recipe is perfect for busy weeknights. It has the flavors of a traditional lasagna in soup form. It’s a cozy soup that comes together quickly and is sure to satisfy the whole family.
For this soup we use ground beef and add flavor with fresh onions, garlic, and spices. Then, diced tomatoes and tomato paste are added to mimic the flavor of marinara sauce. Chicken broth is added to cook the broken lasagna noodles. Finally, it’s topped with ricotta, parmesan, and mozzarella cheese.
Lasagna is a perfect comfort food but it’s time-consuming with multiple components and steps. This soup version is a great way to enjoy the classic flavors of lasagna in an easy recipe with easy cleanup. And when you have a hankering for the baked version but don’t have a lot of time try this easy lasagna casserole that’s made with spicy Italian sausage.
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Ingredients
- Oil – Use a neutral (flavorless) oil with a high smoke point, we use canola oil.
- Ground beef – Choose lean ground beef but with a little bit of fat for flavor. We use ground chuck (80/20 lean to fat ratio). Other good options include ground round and sirloin.
- Produce – From the produce section you will need a yellow or white onion and garlic.
- Spices and seasoning – Salt, black pepper, and Italian seasoning enhance the flavor of this soup. Find Italian seasoning in the grocery store spice aisle or online.
- Pantry – Tomato paste is used to make the flavor base. Diced tomatoes and chicken broth make the soup. I like using the chicken broth because it keeps the soup from feeling heavy, but chicken stock or beef broth can be substituted, if desired. Also, use reduced sodium ingredients if you are sensitive to salt. The pasta used is regular lasagna noodles that are broken into small pieces. In a pinch you can use another kind of pasta, I recommend something sturdy like rotini.
- Dairy – What is lasagna without lots of melty cheese? Here we use a combination of ricotta, parmesan, and mozzarella cheese.
- Optional garnish – Fresh parsley or sliced fresh basil
- See the recipe card for quantities and preparation.
Instructions
- Season the ground beef with salt. Heat the oil in a large pot (we use a 6 quart enameled Dutch oven) over medium-high heat. Add the ground beef and arrange it in one layer. Cook for 3 minutes.
- Stir it well and arrange in one layer again. Cook for 2 minutes or until browned. Stir and break up any large pieces. Drain the excess grease in the pot.
- Next, add the onions and cook for 3 minutes, until they start to soften. Stir often.
- Next, add the garlic, tomato paste, Italian seasoning, and black pepper to the pot and cook for 1 minute while stirring.
- Add the diced tomatoes and the chicken broth to the pot and stir while gently scraping any bits on the bottom of the pot with a wooden spoon. Bring the broth to a boil, lower the heat, cover, and simmer for 15-20 minutes. Stir occasionally.
- Next, add the broken lasagna noodles to the pot. Raise the heat and let it come back to a simmer. Then lower the heat to medium-low, cover, and cook for 30 minutes or until the noodles are very tender.
Keep the liquid simmering, raise or lower the heat at needed. Stir the soup occasionally, especially as it starts to thicken to keep the noodles from sticking to the bottom.
Garnish and serve
- When the soup is almost ready, make the ricotta topping. Add the ricotta and the parmesan cheese to a bowl and stir well until combined.
- Taste the soup and add salt if needed. As a reference we did not add extra to ours.
- Serve the lasagna soup in individual bowls and top with a tablespoon of mozzarella cheese and a generous dollop of the ricotta parmesan mixture. Garnish with parsley if desired.
Storing and reheating instructions
Store any leftover ricotta mixture in the refrigerator in an airtight container for up to 3 days. Store leftover lasagna soup in an airtight container in the refrigerator for 3-4 days.
To freeze the soup, cool it quickly and place in a freezer-safe container. Remember to leave an inch or two to allow for expansion. Freeze for 2-3 months. Freezing the ricotta cheese is not recommended.
Gently reheat it in a covered saucepan over medium-low to low heat until heated through (at least 165°F), stir occasionally. Or reheat it in the microwave. It may be necessary to add a few tablespoons of broth or water when reheating because the soup may thicken when stored.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Frequently asked questions
We use ground chuck which is about 80-85% lean to 15-20% fat and has plenty of flavor. Drain the excess fat after browning the beef, before building the soup. Use ground round (85-90% lean to 10-15% fat) or ground sirloin (90-92% lean to 8-10% fat) for leaner meat.
Yes, ground turkey can be substituted. Choose ground turkey with some fat like 85/15. Do not use turkey breast.
Serve this delicious recipe with a generous piece of crusty bread for dipping and a side salad to create a wonderful family meal.
Try some of our favorite soups all made with simple ingredients that are perfect for weeknights like a hearty southwestern steak soup, tasty white bean soup, and this alphabet soup that will be a hit with kids and adults alike.
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Easy Lasagna Soup Recipe
Ingredients
- 1 pound Ground Beef use a lean variety, we used ground chuck
- 1 teaspoon Salt plus extra at the end if needed.
- 1 tablespoon Oil use a neutral oil with a high smoke point (we use canola)
- 1 Medium Onion finely diced
- 2-3 Garlic Cloves minced
- 1 tablespoon Tomato Paste
- ½ teaspoon Italian Seasoning
- ¼ teaspoon Black Pepper
- 2 14 ounce cans Diced Tomatoes or 1 (28 ounce) can
- 8 cups Chicken Broth
- 8 ounces Lasagna Noodles broken into roughly 1-1½ inch pieces (see notes)
- 1 cup Ricotta Cheese
- ¼ cup Grated Parmesan Cheese
- 6-8 tablespoons Shredded Mozzarella Cheese
- Chopped Parsley for garnish optional
Instructions
- Season the ground beef with salt. Heat the oil in a large pot over medium-high heat. Add the ground beef and arrange it in one layer. Cook for 3 minutes. Stir it well and arrange in one layer again. Cook for 2 minutes. Now, stir and break up any large pieces.
- Drain the excess grease in the pot (see notes).
- Add the onions and cook for 3 minutes, until they start to soften. Stir often.
- Add the garlic, tomato paste, Italian seasoning, and black pepper to the pot and cook for 1 minute while stirring.
- Add the diced tomatoes and the chicken broth to the pot and stir while gently scraping any bits on the bottom of the pot.
- Raise the heat to high and bring the soup to a simmer (will take about 5-7 minutes). Then, lower the heat to medium-low, cover the pot and cook for 15-20 minutes to allow the flavors to develop and come together. Stir occasionally and keep the broth at a simmer, raise or lower the heat as needed.
- Next, add the broken lasagna noodles to the pot. Raise the heat and let it come back to a simmer. Then lower the heat to medium-low, cover, and cook for 30 minutes, or until the noodles are very tender.
- Keep the liquid simmering, raise or lower the heat at needed. Stir the soup occasionally, especially as it starts to thicken to keep the noodles from sticking to the bottom.
- When the soup is almost ready make the ricotta topping. Add the ricotta and the parmesan cheese to a bowl and stir well until combined.
- Taste the soup and add salt if needed. As a reference we did not add extra to ours.
- Serve the lasagna soup in individual bowls and top with a tablespoon of mozzarella cheese and a generous dollop of the ricotta parmesan mixture. Garnish with parsley if desired.
Notes
- Use reduced sodium broth and tomato products if you are sensitive to salt.
- To break the lasagna noodles into small pieces, wrap one or two at a time in a clean kitchen towel to protect your fingers from sharp edges. Break them into pieces. Check for any large ones, wrap those and break them up further. Place the pieces in a bowl and repeat with the rest.
- Depending on the fat content of the ground beef used it may be necessary to drain some of the oil from the pot after browning. The easiest way to do this is to take the pot off the heat, arrange the beef on one side and tip it slightly so that the oil pools opposite the meat. Use a large spoon to scoop out the excess oil and add it to a small bowl, can, etc. Then, level the pot and continue with the recipe.
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