Lasagna Soup
Lasagna Soup is a hearty, flavorful, and unforgettably good dinner recipe! This comforting soup is loaded with all of your favorite lasagna ingredients like ground beef, garlic, tomatoes, and a medley of mouthwatering seasonings. What really takes it to the next level is the heavenly cheese topping!
Lasagna Soup
Lasagna noodles, ground beef, veggies, and more are all tossed together in a rich tomato based broth. If you’re not craving this soup based off that description alone, maybe this will encourage you to run to the kitchen… The. Cheese. Topping. Mozzarella, parmesan, and ricotta are mixed with basil and seasonings to create the most scrumptious topping for this hearty soup!
So, what exactly is Lasagna Soup? Essentially, it’s exactly what it sounds like. All of your favorite lasagna ingredients are mixed together in a pot to create a soup that’s seriously satisfying. Trust me, you will NOT be leaving the dinner table hungry after you enjoy a bowl full of this meaty, noodle packed soup. It’s perfect for serving on a chilly night when you need something dense to warm you up.
Another great thing about making Lasagna Soup is being able to enjoy everything you love about lasagna without all of the layering and baking! This soup is a pretty easy recipe and it satisfies that lasagna craving with half the effort. The only hard part of this recipe is waiting to eat the soup. As it cooks, the smell that permeates throughout the kitchen is downright intoxicating.
How to Make Lasagna Soup
You’ll love making this easy soup for dinner, especially on a chilly fall or winter night!
- Cook the ground beef. In a deep stock pot or dutch oven, cook ground beef until brown and season with first listed salt and pepper. Drain into a small bowl and set aside.
- Cook the veggies. In the same pot heat the olive oil then add the onion and cook until translucent and it starts to soften, about 3-4 minutes. Add the chopped green pepper, and cook until softened, another 3-4 minutes.
- Add more ingredients and boil. Add garlic and cook for 1 minute. Add in diced tomatoes, crushed tomatoes, stock, spices and browned beef. Bring this to a boil (about 5-8 minutes) on medium high heat, then reduce temperature to a simmer and cook for about 20 minutes.
- Add the pasta. Add pasta pieces to the soup and simmer for an additional 15-20 minutes, stirring often (to keep the pasta from sticking together).
- Make the cheese topping. In a bowl mix all the cheese topping ingredients together.
- Enjoy! Serve soup in bowl with a scoop of the cheese mixture on top, and garnish with fresh chopped basil (if desired).
Storage
In an airtight container in the fridge, any leftover Lasagna Soup you have will stay fresh for about 3-4 days. The best part is that it reheats just fine in the microwave! Just reheat it in 30 second intervals, stirring each time it stops until heated through.
You can freeze Lasagna Soup in a freezer safe food storage container for up to 3 months.
Variations to Try
- Change the meat. Ground beef is what I always use in my soup, but you can opt for ground turkey or even ground chicken if preferred.
- Make it vegetarian. You can swap the ground beef for a plant based protein, but you’ll need to follow the instructions on the package to properly cook it. Replace the chicken stock with vegetable broth.
- Add a little spice. If you like a little heat in your lasagna, add a sprinkle of crushed red pepper flakes to your soup. Just be careful, because a little goes a long way!
Cuddle up with one of these comforting soup recipes at the end of your day!
- Copycat Chick Fil A Tortilla Soup
- Slow Cooker Beef Stew with Ale
- The Very Best Chicken Noodle Soup
- Ham and Bean Soup
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Get the Recipe: Lasagna Soup Recipe
Ingredients
For the Soup:
- 2 TBSP olive oil
- 1 lean ground beef
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup onion, diced
- 1 cup green pepper, diced
- 2 TBSP garlic, chopped
- 1 14 ounce can petite diced tomatoes
- 1 14 ounce can crushed tomatoes
- 6-8 cups chicken stock, depending on desired thickness
- 2 tsp dried basil
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 10 lasagna noodles, broken into small (bite sized) pieces (*Note- break these pieces smaller than you think you need to, since its pasta they will basically double in size when cooked)
For the topping:
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, shredded
- 8 oz ricotta cheese
- ½ tsp basil
- ¼ tsp oregano
- ¼ tsp kosher salt
- 1/8 tsp black pepper
- Fresh basil, rough chopped and sprinkled on top each serving
Equipment
- stockpot
Instructions
- In a deep stock pot or dutch oven, cook ground beef until brown and season with first listed salt and pepper. Drain into a small bowl and set aside.
- In the same pot heat the olive oil then add the onion and cook until translucent and it starts to soften, about 3-4 minutes. Add the chopped green pepper, and cook until softened, another 3-4 minutes.
- Add garlic and cook for 1 minute. Add in diced tomatoes, crushed tomatoes, stock, spices and browned beef. Bring this to a boil (about 5-8 minutes) on medium high heat, then reduce temperature to a simmer and cook for about 20 minutes.
- Add pasta pieces to the soup and simmer for an additional 15-20 minutes, stirring often (to keep the pasta from sticking together).
- In a bowl mix all the cheese topping ingredients together.
- Serve soup in bowl with a scoop of the cheese mixture on top, and garnish with fresh chopped basil (if desired).