Dive into the ultimate comfort food with our Lasagna Soup recipe! Imagine all the goodness of classic lasagna – meaty, cheesy, and pasta-filled – melded into a warm, hearty soup that’s perfect for any season. It’s a quick and simple weeknight dinner option that offers all the flavors you love, without the layering hassle.
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Lasagna Soup Recipe
If you’re a fan of comforting soup recipes that are both delicious and straightforward to make, then this Lasagna Soup is going to become a new staple in your home. With a prep time of just 20 minutes and a cooking time of a little over an hour, this is one of those easy soup recipes that you can whip up without much hassle.
When we talk about the essence of lasagna, what comes to mind? Layers of pasta, hearty meat sauce, and a combination of ricotta, mozzarella, and parmesan cheese, right?
This Lasagna Soup recipe takes all of these classic components and turns them into a comforting, one-pot meal. It’s essentially lasagna in a bowl, but it’s lighter and incredibly satisfying.
One of the greatest aspects of this recipe is its adaptability. Can’t find Mafalda noodles? No worries! Just break up some lasagna sheets, and you’re good to go. Also, the addition of fresh basil adds an extra layer of flavor, but if you can’t find it, dried basil works just fine.
Making lasagna soup easy means you don’t have to sacrifice taste for convenience. In fact, the simplicity of this recipe lasagna soup is what makes it a perfect weeknight dinner option or a show-stopping dish for a weekend gathering.
If you’re looking for a lasagna soup recipe easy enough for any skill level but still packed with flavor, look no further. Keep the leftovers in the fridge for up to four days or freeze for up to three months, and enjoy this hearty and satisfying dish whenever you please.
So, are you ready to dive into the world of comforting, delicious, and easy soup recipes? Give this Lasagna Soup recipe a try, and we guarantee it’ll become a regular in your culinary repertoire.
Easy Lasagna Soup: Ingredients & Equipment
To make Lasagna Soup, you will need …
Ingredients
For the meat:
- ground beef – I prefer to use lean ground beef. You can also use ground turkey or Italian sausage, if you prefer.
- Parmesan cheese, garlic powder, onion powder, kosher salt, and ground black pepper – all the seasonings for the meat. This will help those lasagna flavors run throughout the soup.
For the soup:
- onion and garlic – the aromatics for the sauce.
- beef stock, crushed tomatoes, tomato sauce, and tomato paste – the base of the soup.
- parmesan cheese, Italian seasoning, kosher salt, ground black pepper, and fresh basil leaves – combine to give us the classic lasagna flavors in soup form.
To serve:
- ricotta cheese, shredded mozzarella, grated parmesan cheese, and ground black pepper – just like classic lasagna has a cheesy layer, we’re adding some on top!
- mafalda noodles – or lasagna sheets broken into pieces. You can also use other pasta shapes if you prefer.
- fresh chopped basil – for garnish
Equipment
- meat chopper – optional, but I LOVE mine!!
- soup pot or Dutch oven – to cook the soup.
- spoon or other utensil – for cooking and stirring.
- ladle – for serving.
How to make Lasagna Soup
Brown the ground beef. In a Dutch oven or large stockpot over medium heat, add the ground beef, parmesan cheese, garlic powder, onion powder, salt, and pepper. Cook and crumble the meat until there is no pink left, about 8 minutes. Drain most of the grease.
Add the onion and garlic. Stir in the onions and cook, occasionally stirring, until softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the stock and deglaze the pan. Add the stock and scrape off any bits stuck on the bottom of the pan.
Stir in ingredients. Add the crushed tomatoes, tomato sauce, tomato paste, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
Cook. Bring to a boil, reduce to a simmer, and simmer, covered for 1 hour. Make sure to stir every few minutes, so nothing sticks to the bottom of the pot.
Adjust seasoning and add basil. Taste and adjust seasoning if necessary. Add the torn basil leaves and stir them into the soup.
Prepare the cheese mixture. In a small bowl, stir together the ricotta, half of the mozzarella, the parmesan, and black pepper.
Serve. To serve, add some of the cooked noodles to a bowl, and top with the soup. Add shredded mozzarella, the ricotta mixture, and fresh basil if using, and enjoy immediately.
Lasagna Soup: FAQs
Ground beef is most commonly used, but you can also use ground turkey or even Italian sausage for a different flavor profile.
Yes, you can skip the meat or use a plant-based substitute along with vegetable stock to make the soup vegetarian.
The classic trio of ricotta, mozzarella, and parmesan is a favorite, but you can experiment with other Italian cheeses like Asiago or Pecorino Romano.
Mafalda noodles are recommended because they resemble mini lasagna sheets. However, you can break up regular lasagna sheets or even use farfalle or fusilli.
Certainly! Use gluten-free pasta and ensure all other ingredients, like the beef stock and seasoning, are gluten-free.
Lasagna Soup can be stored in the fridge for up to 4 days.
Yes, you can freeze the soup for up to 3 months. However, it’s advisable to store the noodles separately to avoid them becoming too soft when reheating.
If you find the soup too thin, you can use a cornstarch slurry or let it simmer uncovered for a longer time.
Absolutely, if you can’t find fresh basil, you can use two teaspoons of dried basil as a substitute.
Yes, Lasagna Soup adapts well to slow cooking. Brown the meat first and then add all the ingredients, except for the pasta and cheese, to the slow cooker.
Other recipes you may enjoy
Lasagna Soup
Equipment
Ingredients
For the meat
- 1 pound ground beef
- ¼ cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
For the soup
- 1 small onion small diced
- 4 cloves garlic minced
- 1 carton beef stock 32 ounces
- 1 can crushed tomatoes 28 ounces
- 1 can tomato sauce 15 ounces
- 1 can tomato paste 6 ounces
- ¼ cup parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 10 fresh basil leaves roughly torn
To serve
- 1 container ricotta cheese 15 ounces
- 2 cups shredded mozzarella divided
- 2 tablespoons grated parmesan cheese
- ½ teaspoon ground black pepper
- 12 ounces mafalda noodles cooked per directions on the back of the box
- fresh chopped basil for garnish
Instructions
- In a Dutch oven or large stockpot over medium heat, brown and crumble the ground beef, parmesan cheese, garlic powder, onion powder, salt, and pepper until there is no pink left, about 8 minutes. Drain most of the grease.
- Add the onions and cook, occasionally stirring, until softened, 10 minutes. Stir in the garlic and cook until fragrant, 30 seconds.
- Add the stock and scrape off any bits stuck on the bottom of the pan.
- Add the crushed tomatoes, tomato sauce, tomato paste, parmesan cheese, Italian seasoning, salt, and pepper. Mix until well combined.
- Bring to a boil, reduce to a simmer, and simmer, covered for 1 hour. Make sure to stir every few minutes, so nothing sticks to the bottom of the pot.
- Taste and adjust seasoning if necessary. Add the torn basil leaves and stir them into the soup.
- In a small bowl, stir together the ricotta, half of the mozzarella, the parmesan, and black pepper.
- To serve, add some of the cooked noodles to a bowl, and top with the soup. Add shredded mozzarella, the ricotta mixture, and fresh basil if using, and enjoy immediately.
Notes
- Leftover Lasagna Soup can be stored in the fridge for up to 4 days.
- You can freeze the soup for up to 3 months. However, it's advisable to store the noodles separately to avoid them becoming too soft when reheating.
- If you find the soup too thin, you can use a cornstarch slurry or let it simmer uncovered for a longer time.
- Lasagna Soup adapts well to slow cooking. Brown the meat first and then add all the ingredients, except for the pasta and cheese, to the slow cooker.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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