Lasagna soup recipe

Lasagna soup recipe

Lasagna soup recipe
nutritional information (per serving)

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nutritional information
Servings: 4 to 6
amount per serving
% Daily Value*
Saturated Fat 11g56%
105 mg35%
856 mg37%
dietary fiber 3g12%
Total sugar 10g
Vitamin C 23 mg115%
Calcium 223 mg17%
iron 4 mg23%
Potassium 1088 mg23%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

If you love lasagna but don't have the time or energy to make one, lasagna soup is the answer. Packed with all the classic lasagna elements — there's seasoned ground beef, savory tomatoes, ricotta, and even lasagna noodles — this soup is the perfect low-key, no-fuss alternative.

Make it your own

Just like a tray of lasagna, there are countless ways to make this dish your own. If you're looking for an alternative to ground beef, try ground turkey or chicken. You can also use a combination of ground beef and spicy Italian sausage for an extra kick.

Which tomatoes to use

I love the texture of mashing up the whole tomatoes in the soup, but you can use tomato puree or even canned tomato sauce in a pinch. For me, the best thing about a lasagna soup is the topping. Ricotta, mozzarella and parmesan are mixed together before being poured onto a scalding hot soup that melts gently as you eat.

How to make lasagna soup ahead of time

To reduce the hassle of dishes and make it a true one-pot meal, the noodles are added directly to the soup for cooking. If you wish to make this dish ahead of time, follow the recipe until the pasta is added and store the soup in a sealed container in the refrigerator for up to five days or three months in the freezer. Once ready for dinner, simply bring the soup back to a boil, add the noodles and simmer until the noodles are tender.

“This is a quick dinner option that deserves to be added to your regular fall/winter menu. The cheese mixture complements the flavors and makes the soup creamy and hearty. I liked that this was a versatile recipe that could easily be tweaked with additional ingredients like spinach or other veggies. —Diana Chistruga

  • 1 tablespoon olive oil

  • 1 large yellow onionrolled

  • 3 Garlic cloveschopped

  • 1/4 Cup tomato paste

  • 1 Pound ground beef

  • 3/4 teaspoon fine Salt

  • 3/4 teaspoon ground black pepper

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried rosemary

  • 1 (28ounce) can be whole tomatoes

  • 6 cups chicken broth

  • 8th ounces Lasagna Noodlesroughly broken

  • 8th ounces Whole milk ricotta

  • 1/4 Cup grated parmesan cheese

  • 1/2 Cup shredded, low moisture Mozzarella

  • 1/4 Cup fresh basil leavesserve

  1. Gather the ingredients.

    The spruce eats / Diana Chistruga

  2. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat.

    The spruce eats / Diana Chistruga

  3. Once the oil starts to shimmer, add the onion and cook until soft and golden, about 5 minutes.

    The spruce eats / Diana Chistruga

  4. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.

    The spruce eats / Diana Chistruga

  5. Add the tomato paste and cook, stirring occasionally, until the tomato paste turns a brick red color, about 2 minutes.

    The spruce eats / Diana Chistruga

  6. Add the ground beef, salt, pepper, red pepper flakes, oregano, and rosemary and cook, shredding the meat with a wooden spoon, until brown and cooked through, about 5 minutes.

    The spruce eats / Diana Chistruga

  7. Mash the tomatoes with your hands and add them to the saucepan along with the canned tomato juice.

    The spruce eats / Diana Chistruga

  8. Add the chicken broth and bring the soup to a boil, stirring.

    The spruce eats / Diana Chistruga

  9. Add the lasagna noodles and cook al dente according to package directions.

    The spruce eats / Diana Chistruga

  10. While the pasta is cooking, place the ricotta, parmigiano-reggiano, and mozzarella in a small bowl and stir to combine.

    The spruce eats / Diana Chistruga

  11. Pour the lasagna soup into bowls and top with a dollop of ricotta mixture and a few basil leaves.

    The spruce eats / Diana Chistruga

recipe variations

  • As an alternative to beef, try ground turkey or chicken for an equally hearty soup.
  • If you're looking for something a little more spicy, try a mix of spicy Italian sausage and ground beef.
  • Whole tomatoes make for great texture, but a 28-ounce can of tomato puree or sauce will do just fine.

How to store and freeze it

  • Lasagna soup can be stored in a sealed container in the refrigerator for up to 5 days.
  • To freeze, make the soup without the lasagna noodles. Freeze in an airtight container for up to 3 months. When ready to serve, let the soup simmer, then add the lasagna pasta and cook until al dente.

Go on

You can also make the base of the soup ahead of time, but wait until you're ready to serve to add the noodles. If you add the noodles and then reheat, the noodles will become too mushy. Instead, bring the soup back to a boil and add the noodles just before serving, cooking according to package directions until al dente.

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