Go Back
–+ servings
A bowl of creamy lasagna-inspired soup with pasta and ground meat, topped with shredded cheese and fresh herbs. A spoon rests in the bowl, surrounded by fresh tomatoes and a slice of bread. A checkered cloth is nearby for a cozy touch.
Print Recipe
4.91 from 11 votes

Lasagna Soup

Lasagna Soup is the perfect cold weather soup. Ground beef, noodles, and cheese mixture cooks easily on the stovetop in this one pot recipe.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $15.07, $2.51 per Serving

Ingredients

  • 1 pound ground beef
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 28 ounce can crushed tomatoes
  • 6 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup shredded mozzarella cheese divided
  • ¾ cup grated Parmesan cheese divided

Instructions

  • In a large pot over medium heat, brown 1 pound ground beef until fully cooked. Drain any excess grease.
  • Add 1 diced onion and 3 minced garlic cloves to the pot. Cook for about 5 minutes until the onion is softened and fragrant.
  • Stir in 1 can (28 ounces) crushed tomatoes, 6 cups beef broth, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 1 teaspoon salt, and ¼ teaspoon black pepper. Bring the mixture to a boil.
  • Add 8 ounces broken lasagna noodles to the pot. Reduce the heat to a simmer and cook for 8-10 minutes until the noodles are tender.
  • In a separate bowl, stir together 1 cup ricotta cheese, 1 egg, ¼ cup grated Parmesan cheese, and ½ cup shredded mozzarella cheese until combined.
  • Once the noodles are cooked, stir the ricotta cheese mixture into the soup. Cook for an additional 2-3 minutes until heated through and creamy.
  • Ladle the soup into bowls and top each serving with the remaining ½ cup shredded mozzarella cheese and remaining ½ cup grated Parmesan cheese.
  • Serve warm and enjoy!

Video

Notes

Expert Tips
  • Cooking Noodles in Soup - Be careful not to overcook the noodles in the soup, as they can get too soft. Check for tenderness around 8 minutes.
  • Large Pot Recommendation - We recommend cooking Lasagna soup in a Dutch Oven or a large pot to hold the large serving of soup. Continue stirring the soup as it cooks to make sure the soup is mixed together.
  • Noodles - You can easily break the noodles up by hand. They noodles do not have to be the perfect size.

Variation Ideas

    • Change Pasta - Feel free to use other type of pasta such as bow-tie pasta or penne pasta.
    • Meat Variation - You can make this lasagna soup with ground turkey instead of ground beef. We have even made it with half Italian Sausage and half Ground Beef.
    • Heavy Cream - If you prefer a creamy texture, add in heavy cream. This also helps to thicken the consistency as well.
    • Tomatoes - If you are do not have crushed tomatoes, add in diced tomatoes, marinara sauce and tomato paste.
    • Seasoning - Substitute the dried seasoning with Italian Seasoning for an easy substitute. We have even added in 1/2 tsp of fresh parsley, fresh basil, and red pepper flakes for a spicy flavor.
    • Veggies - This is a great soup to sneak in vegetables. We like to add in a cup of chopped bell peppers and fresh spinach towards the end of cooking time for amazing taste.
  •  
  •  

Nutrition

Calories: 593kcal | Carbohydrates: 44g | Protein: 37g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1890mg | Potassium: 935mg | Fiber: 4g | Sugar: 8g | Vitamin A: 749IU | Vitamin C: 14mg | Calcium: 388mg | Iron: 5mg
QR Code linking back to recipe