Lasagna Soup
This warm & cozy lasagna soup is the definition of comfort food! It’s made with creamy ricotta, melty mozzarella, and lots of herbs and spices for a delicious twist on a classic, nostalgic dish.
Lasagna lovers unite! This soup is gonna be your new favorite recipe; it’s got all the flavor of a classic lasagna in soup form, and it’s a quick and easy recipe you’ll want to make again and again. Hearty ground beef, crushed tomatoes, creamy ricotta, earthy seasonings, thick lasagna noodles, and a pile of melty mozzarella on top–what more could you ask for in a soup?! It’s the perfect cozy meal on a chilly fall or winter day, and you can whip it up in under 30 minutes, so there’s really no reason not to add it to your weekly meal rotation. Just imagine yourself curled up on the couch with a blanket and maybe a book, watching the snow or rain outside your window, enjoying a warm bowl of this soup… you can thank me later.
Here are some more soup recipes you’ll love: Creamy Bean and Sausage Soup, Broccoli Cheddar Gnocchi Soup, and Roasted Vegetable Sheet Pan Soup.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this lasagna soup:
- Large saucepan
- Crushed tomatoes
- Ground beef (or sausage)
- Broth (meat or veggie based)
- Lasagna noodles
- Ricotta
- Mozzarella
- Shallot
- Butter (or olive oil)
- Garlic
- Parsley
- Oregano
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add heat with meat. Using a spicy sausage or adding a variety of hotter spices to your ground beef can add a great kick to this soup without being overpowering!
- Make it vegetarian. Veggie lasagna is just as delicious–you can easily swap out the meat for a bunch of your favorite vegetables, either roasting them before adding to the pot, or boiling them directly in the soup!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Break your noodles. They’ll be easier to cook, serve, and eat in smaller pieces rather than long strands, especially if you don’t have a huge pot to boil them in!
FAQ
Yes, you can either cook the lasagna noodles in a pot of water and add them just before serving, or cook them directly in the soup. If you’re planning to freeze this soup, I actually recommend cooking the noodles separately for each portion when you’re ready to serve, since the noodles can get too soft if they’re cooked, frozen, then cooked again.
If you want to make this soup vegetarian-friendly, remove the meat and add any veggies you want! I personally love spinach, mushrooms, broccoli, peas, and/or carrots, but the options are truly endless.
This soup is best enjoyed immediately after cooking, but you can also store it in a sealed container in the fridge for about a week, or portioned in the freezer for up to 2 months. *If you’re freezing this soup, I suggest leaving out the lasagna noodles and boiling them per portion when eating.
More soup and salad recipes:
Did you make this recipe? Leave a star rating and/or review below to let me know how it turned out! To keep up with all my latest recipes, subscribe to my newsletter and follow along on Instagram. 🙂
Lasagna Soup
Ingredients
- 2 tbsp olive oil or butter
- ½ lb ground beef
- 1 shallot chopped
- 3-4 cloves garlic minced
- 15 oz crushed tomatoes 1 small can
- 1 tbsp parsley flakes or freshly chopped
- 2 tsp oregano
- 1 tsp salt and pepper
- 1 parmesan rind optional
- 2 cups broth any kind
- 4-6 lasagna noodles roughly broken
- 1 cup ricotta divided into halves
- ⅓ cup shredded mozzarella
Instructions
- In a large saucepan on medium heat, add butter and ground beef. Cook for about 5 minutes until beef is completely cooked through, adding a pinch of salt and pepper or seasoning the beef to your personal taste.
- Add the shallot and garlic, mixing for a minute or two until fragrant, then add in the crushed tomatoes, parsley, oregano, salt, and pepper. If you're adding a parmesan rind, do so now.
- Add the broth, stir well to incorporate into the tomato mixture, then add the lasagna noodles and simmer on medium heat for about 10-15 minutes, until the noodles are cooked through.
- Remove the parmesan rind, then stir in ½ cup ricotta to the soup, mixing well until creamy and combined.
- Transfer the soup into serving bowls and top each serving with mozzarella and another scoop of ricotta if desired.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Break your noodles. They’ll be easier to cook, serve, and eat in smaller pieces rather than long strands, especially if you don’t have a huge pot to boil them in!
- Add heat with meat. Using a spicy sausage or adding a variety of hotter spices to your ground beef can add a great kick to this soup without being overpowering!
- Make it vegetarian. Veggie lasagna is just as delicious–you can easily swap out the meat for a bunch of your favorite vegetables, either roasting them before adding to the pot, or boiling them directly in the soup!
*As an Amazon Associate, I earn from qualifying purchases.
