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Lasagna Soup Recipe

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4.1 from 73 reviews

A comforting and hearty Lasagna Soup that captures the classic flavors of lasagna in a warm, easy-to-make soup. Combining ground beef, tomatoes, Italian herbs, and broken lasagna noodles, this recipe is perfect for a cozy family meal served with melty cheeses on top.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Meat and Aromatics

  • 1 1/2 pounds lean ground beef
  • 1 medium onion, chopped
  • 4 cloves garlic, minced

Liquids and Sauces

  • 2 (14.5 oz) cans petite diced tomatoes with juice
  • 1 (24 oz) jar spaghetti sauce (Marinara preferred)
  • 6 cups water

Seasonings

  • 4 teaspoons chicken bouillon granules (or 4 cubes)
  • 4 teaspoons beef bouillon granules (or 4 cubes)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper, to taste

Pasta

  • 1/2 (16 ounce) box lasagna noodles, broken into pieces (about 8 full pieces)

Cheeses

  • 1/2 cup shredded Parmesan cheese
  • Ricotta cheese, for topping
  • Shredded mozzarella cheese, for topping

Instructions

  1. Brown the beef and aromatics: In a large soup pot over medium heat, cook the ground beef along with the chopped onion and minced garlic until the beef is browned and the onions have softened. Season with salt and pepper to taste. Drain any excess grease.
  2. Add liquids and seasonings: To the browned beef mixture, add the diced tomatoes with juice, spaghetti sauce, chicken and beef bouillon granules, water, Italian seasoning, dried basil, and the bay leaf. Stir well and bring the mixture to a boil over medium-high heat.
  3. Simmer the soup: Once boiling, reduce the heat to low and let the soup simmer gently for 25 minutes to allow the flavors to meld.
  4. Cook the lasagna noodles: Stir in the broken lasagna noodles and cook for an additional 10-15 minutes or until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
  5. Remove bay leaf: Carefully remove and discard the bay leaf from the soup.
  6. Add Parmesan cheese: Stir the shredded Parmesan cheese into the soup about 5 minutes before serving to add creaminess and depth of flavor.
  7. Serve: Ladle the hot soup into bowls and top each serving with dollops of ricotta cheese and a sprinkle of shredded mozzarella cheese. Serve immediately and enjoy!

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter option.
  • If you prefer a spicier soup, add crushed red pepper flakes or a dash of hot sauce.
  • For a vegetarian version, omit the meat and use vegetable bouillon and additional vegetables like mushrooms or zucchini.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
  • Adding fresh basil or parsley on top before serving adds a fresh touch.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://allyumcooks.com/lasagna-soup-recipe/