This easy lasagna soup recipe has all of the flavors of homemade lasagna without the work! Made in one pot in about 10 minutes for a perfect weeknight dinner. The ricotta cheese topping adds a delicious, rich dimension to each bowl that will leave your family coming back for more!
Lasagna Soup Recipe
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 – 14.5 ounce cans diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1/4 cup tomato paste
- 4 cups (32 ounces) low sodium beef broth
- 1 1/2 teaspoons Italian seasoning
- 7 uncooked lasagna noodles, broken into pieces
- 1 cup Ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- In a large saucepan, brown beef and onion over medium-high heat. Add the garlic and cook for about 45-60 seconds.
- Stir in the tomatoes, tomato paste, tomato sauce, beef broth, and Italian seasonings. Bring mixture to a boil and stir in broken lasagna pieces. Reduce heat and cook for about 10 minutes or until noodles are tender. Season with salt and pepper to taste.
- For the Cheese mixture: In a small bowl, mixture together the ricotta, Parmesan, salt & pepper.
- To serve, spoon soup in a bowl and top with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired.
Lasagna Soup Variations
- Add chopped spinach at the very end and allow to wilt just before serving.
- Change up the meat. Use Italian sausage, ground turkey or a mixture.
- Substitute the stock for vegetable stock and replace meats with additional vegetable. I like zucchini, mushrooms, yellow squash and more onion.
- Substitute broken lasagna noodles with whatever pasta you have on hand.
Make ahead and freezing instructions:
To make ahead: Make the recipe but do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, bring the soup to a boil and add noodles. Cook until noodles are tender. Serve with a dollop of cheese.
To freeze: Freeze lasagna soup without the cheese topping. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).
As you surely know by now, I am a sucker for a good bowl of soup and have shared plenty of scrumptious soup recipes here. If you’re looking for more hearty soups, don’t miss my better that Panera Broccoli Cheddar Soup that can be made in the crock pot. If you like a little spice, my Easy Crockpot Taco Soup and Slow Cooker White Chicken Chili recipes might add a little tingle to your taste buds. Let me know how you like any that you may try!