Lasagna Soup
This Lasagna Soup is a cozy, flavor-packed twist on the classic Italian favorite! Tender pasta simmers in a rich tomato broth with seasoned ground beef, herbs, and melty cheese for the ultimate comfort meal in a bowl. Warm, hearty, and incredibly satisfying — it delivers all the lasagna goodness you love with a fraction of the effort. Perfect for busy weeknights or chilly days!
Servings 6
Ingredients
- For the Soup
- 1 tablespoon olive oil
- 1 pound 450 g ground beef (or half beef, half Italian sausage)
- 1 medium onion diced
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 can 28 oz / 796 g crushed tomatoes
- 6 cups beef broth
- 8 –10 lasagna noodles broken into pieces
- 1 bay leaf
- For the Creamy Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried
Instructions
- Cook the Meat
- Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain excess fat if needed.
- Add Aromatics & Seasonings
- Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Build the Base
- Mix in the tomato paste and cook for 1 minute to deepen the flavor. Add crushed tomatoes, beef broth, and bay leaf. Stir well.
- Add the Noodles
- Bring the soup to a boil. Add broken lasagna noodles. Reduce heat to a simmer and cook for 15–18 minutes, stirring occasionally, until noodles are tender.
- Make the Cheese Mixture
- In a bowl, combine ricotta, mozzarella, Parmesan, and parsley.
- Serve
- Remove the bay leaf. Ladle hot soup into bowls. Add a generous spoonful of the cheese mixture on top of each serving. It melts beautifully into the soup.