Easy Lasagna Soup Recipe

The lasagna soup served in white bowls with sliced bread and spoons to the left side.

Easy Lasagna Soup Recipe

This easy lasagna soup recipe is perfect for busy weeknights. It has the flavors of a traditional lasagna in soup form.

Course Soup

Cuisine American

Keyword comfort food, pasta

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 560kcal

Author Elizabeth

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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