Description
This hearty Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, easy-to-make soup. Featuring browned ground beef, savory tomatoes, tender noodles, and a creamy cheese topping, it’s a perfect cozy meal that comes together in just 40 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- Salt and pepper to taste
Pasta
- 8 oz lasagna noodles, broken into pieces
Cheese Topping
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley for garnish
Instructions
- Cook the Meat: Heat olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking it up as it cooks. Once cooked, drain any excess fat from the pot.
- Sauté the Vegetables: Add the diced onion and minced garlic to the pot with the meat. Sauté for 3 to 4 minutes until the onions are softened and fragrant.
- Add the Tomatoes and Broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, chicken broth, Italian seasoning, dried basil, salt, and pepper. Mix well and bring the mixture to a boil.
- Cook the Noodles: Add the broken lasagna noodles to the boiling soup. Reduce heat slightly and cook for 10 to 12 minutes, or until the noodles are tender but not overcooked.
- Prepare the Cheese Topping: While the noodles cook, combine ricotta cheese, shredded mozzarella, and grated Parmesan in a small bowl, mixing until smooth and well blended.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley for a pop of color and added flavor.
Notes
- For a vegetarian version, omit the meat and use vegetable broth instead of chicken broth.
- You can substitute ground turkey or chicken for a leaner meat option.
- Breaking the noodles before cooking helps them cook evenly and makes the soup easier to eat.
- Leftovers store well in the refrigerator for up to 3 days and often taste even better the next day.
- If you prefer a thicker soup, reduce the chicken broth by half a cup.
- Fresh herbs like basil or parsley add brightness—feel free to use either based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
