Lasagna Soup
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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
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.
How To Make Lasagna Soup Video Tutorial
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!
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
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.
- 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.
- Pour in broth, diced tomatoes, crushed tomatoes, tomato paste and herbs.
- Bring to a boil, then reduce heat, cover and simmer 20 minutes.
- Meanwhile cook pasta according to package instructions.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- 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.
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.
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).
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.
More Italian Soup Recipes You’ll Love!
- Zuppa Toscana
- Pasta e Fagioli
- Spinach Tomato Tortellini Soup
- Italian Wedding Soup
- Italian Vegetable Lentil Soup
- Minestrone
- Italian Beef Stew
Follow Cooking Classy
Lasagna Soup
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
- 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.
- 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.
- 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.
- Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.
- Meanwhile, prepare lasagna noodles according to directions listed on package.
- In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.
- Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.
- 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).
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.