This lasagna soup is a comforting and hearty dish packed with all the flavors of classic lasagna. Loaded with savory ground beef, tender noodles, melty cheese, and a rich tomato broth, it’s a one-pot meal perfect for cozy nights. It’s easy to make and just as satisfying as traditional lasagna, with less effort and cleanup!
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Directions:
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in the onion and garlic, cooking until softened, about 3 minutes.
- Add broth, diced tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- In a small bowl, mix ricotta cheese with a pinch of salt.
- Once the noodles are cooked, stir in mozzarella and Parmesan cheese until melted and creamy.
- Ladle the soup into bowls, topping each with a dollop of ricotta cheese and a sprinkle of fresh basil. Serve hot and enjoy!
Time and Servings:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Variations:
- Protein Options: Substitute ground turkey, chicken, or even plant-based crumbles for the beef or sausage.
- Vegetarian: Skip the meat and add diced zucchini, mushrooms, or spinach for a hearty veggie version.
- Gluten-Free: Use gluten-free lasagna noodles or pasta.
- Extra Creaminess: Stir in a splash of heavy cream or a dollop of cream cheese at the end.
FAQs:
Can I make this soup ahead of time?
Yes! Prepare the soup base without adding the noodles, then store it in the fridge for up to 3 days. When ready to serve, reheat and cook the noodles fresh.
What sides pair well with lasagna soup?
Garlic bread, a fresh green salad, or roasted vegetables are excellent accompaniments.
Can I freeze lasagna soup?
It’s best to freeze the soup without the noodles, as they can become mushy when thawed. Add fresh noodles when reheating.
This lasagna soup will quickly become a family favorite! Serve it up for a cozy weeknight dinner or when you’re craving a bowl of comfort food.
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The BEST Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This lasagna soup is a comforting and hearty dish packed with all the flavors of classic lasagna. Loaded with savory ground beef, tender noodles, melty cheese, and a rich tomato broth, it’s a one-pot meal perfect for cozy nights. It’s easy to make and just as satisfying as traditional lasagna, with less effort and cleanup!
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 2 cans (14.5 oz each) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Stir in the onion and garlic, cooking until softened, about 3 minutes.
- Add broth, diced tomatoes, tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- In a small bowl, mix ricotta cheese with a pinch of salt.
- Once the noodles are cooked, stir in mozzarella and Parmesan cheese until melted and creamy.
- Ladle the soup into bowls, topping each with a dollop of ricotta cheese and a sprinkle of fresh basil. Serve hot and enjoy!
Notes
- Protein Options: Substitute ground turkey, chicken, or even plant-based crumbles for the beef or sausage.
- Vegetarian: Skip the meat and add diced zucchini, mushrooms, or spinach for a hearty veggie version.
- Gluten-Free: Use gluten-free lasagna noodles or pasta.
- Extra Creaminess: Stir in a splash of heavy cream or a dollop of cream cheese at the end.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420-480
- Sugar: 5-7g
- Sodium: 620-720mg
- Fat: 25-32g
- Saturated Fat: 10-13g
- Unsaturated Fat: 12-18g
- Trans Fat: 0-1g
- Carbohydrates: 30-35g
- Fiber: 3-4g
- Protein: 28-35g
- Cholesterol: 90-110mg