Lasagna Soup

Comments are Disabled

If you love lasagna but don’t always have the time or patience to layer everything perfectly, this lasagna soup is going to be your new go-to comfort meal. It’s hearty, cheesy, and tastes just like classic lasagna, only easier and faster. I make this when I’m craving all the cozy flavors but want dinner ready in under an hour.

Why You’ll Love This Lasagna Soup Recipe

  • All the flavor of traditional lasagna but way less effort.
  • Perfect for chilly evenings or when you just want something that feels like a warm hug in a bowl.
  • It reheats beautifully, making it great for leftovers or meal prep.

Recipe Details

Serves: 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: Around 480 per serving

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 450 g (1 lb) ground beef or sausage (or use plant-based mince for vegetarian)
  • 1 tablespoon tomato paste
  • 1 can (400 g) crushed tomatoes
  • 4 cups beef or vegetable broth
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • Salt and pepper, to taste
  • 8–10 lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil or parsley, for garnish

How to Make Lasagna Soup

  1. In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and cook for about a minute until fragrant.
  2. Add the ground beef or sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
  3. Stir in tomato paste, crushed tomatoes, Italian seasoning, and basil. Pour in the broth and bring to a boil.
  4. Drop in the broken lasagna noodles. Lower the heat and simmer for about 15–20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. In a small bowl, mix ricotta, mozzarella, and Parmesan together.
  6. Ladle the hot soup into bowls and add a generous scoop of the cheese mixture on top. Garnish with fresh basil or parsley.

Tips and Tricks

  • If you prefer a thicker soup, let it simmer a little longer so it reduces.
  • You can swap the noodles for short pasta like rotini or bow-tie if that’s what you have.
  • For extra creaminess, stir a splash of heavy cream into the soup before serving.
  • This soup freezes well, just leave out the cheese mixture and add it fresh when reheating.

Other amazing soup recipe’s to try out

Lasagna Soup
Print

Lasagna Soup

Recipe by BalancedHealthyMealsCourse: Dinner, LunchDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

480

kcal

Ingredients

  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 3 garlic cloves, minced

  • 450 g (1 lb) ground beef or sausage (or use plant-based mince for vegetarian)

  • 1 tablespoon tomato paste

  • 1 can (400 g) crushed tomatoes

  • 4 cups beef or vegetable broth

  • 1 teaspoon Italian seasoning

  • ½ teaspoon dried basil

  • Salt and pepper, to taste

  • 8–10 lasagna noodles, broken into bite-sized pieces

  • 1 cup ricotta cheese

  • 1 cup shredded mozzarella cheese

  • ¼ cup grated Parmesan cheese

  • Fresh basil or parsley, for garnish

Directions

  • In a large pot, heat olive oil over medium heat. Add onion and cook until soft. Stir in garlic and cook for about a minute until fragrant.
  • Add the ground beef or sausage and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
  • Stir in tomato paste, crushed tomatoes, Italian seasoning, and basil. Pour in the broth and bring to a boil.
  • Drop in the broken lasagna noodles. Lower the heat and simmer for about 15–20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  • In a small bowl, mix ricotta, mozzarella, and Parmesan together.
  • Ladle the hot soup into bowls and add a generous scoop of the cheese mixture on top. Garnish with fresh basil or parsley.

Tags