Lasagna Soup Recipe

Introduction

This lasagna soup recipe captures all the comforting flavors of classic lasagna in a cozy, easy-to-make bowl. With savory ground beef, tender pasta, rich tomato sauce, and plenty of melty cheese, it’s a perfect meal for chilly evenings or any time you crave hearty comfort food.

Ingredients

• 1 Tablespoon Olive Oil
• 4 Cloves Garlic, small, minced
• 1 Red Onion, minced
• 1 Bell Pepper, minced
• ½ teaspoon Fresh Oregano, chopped
• 1 Tablespoon Fresh Parsley, chopped
• 1 ½ teaspoon Fresh Basil, chopped
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 1 Pound Ground Beef
• 32 Ounces Beef Broth
• ½ Cup Ricotta Cheese
• 32 Ounces Marinara Sauce (Rao’s recommended)
• 14 Ounces Fire Roasted Diced Tomatoes
• 1-inch Parmesan Rind
• 2 Cups Lasagna Noodles, broken into pieces
• 1 Cup Mozzarella Cheese, shredded
• Garlic Bread, for dipping (optional)

Instructions

1. Step 1: In a heavy-bottomed pot over medium heat, add the olive oil and heat until it just starts to shimmer.
2. Step 2: Add the minced garlic and red onion, stirring frequently, and cook for 3-5 minutes until translucent.
3. Step 3: Stir in the minced bell pepper, fresh oregano, parsley, basil, salt, and pepper. Cook for an additional minute.
4. Step 4: Add the ground beef and cook until browned and no longer pink, breaking it apart as it cooks. Drain any excess grease.
5. Step 5: Stir in the ricotta cheese until it melts into the meat mixture.
6. Step 6: Pour in the beef broth, marinara sauce, fire-roasted diced tomatoes, and add the Parmesan rind. Bring to a simmer.
7. Step 7: Let the soup simmer for at least 30 minutes for the flavors to meld; simmer longer if time allows for deeper flavor.
8. Step 8: About 15 minutes before serving, add the broken lasagna noodles and cook until tender.
9. Step 9: Remove the Parmesan rind from the pot.
10. Step 10: Ladle the soup into oven-safe bowls or mugs. Top with shredded mozzarella cheese and an optional dollop of ricotta.
11. Step 11: Preheat your oven broiler to high and place the bowls under the broiler until the cheese is melted and golden.
12. Step 12: Remove from the oven and serve immediately with garlic bread for dipping if desired.

Tips & Variations

• For best texture, add lasagna noodles just before serving as they soak up broth over time.
• You can substitute ground beef with half beef and half Italian sausage, or use ground turkey or chicken for a lighter option.
• Use vegetable broth and omit meat to make a vegetarian version.
• Try swapping fresh herbs for dried by using half the amount, or use herb pastes or tubes for convenience.
• Add extra vegetables like mushrooms, zucchini, or spinach for added nutrition and flavor.
• Store noodles separately if freezing and add fresh when reheating to avoid sogginess.
• Don’t discard Parmesan rinds; they add a rich, nutty boost to soups and sauces.

Storage

Store leftover soup in an airtight container in the refrigerator for 3-4 days. To freeze, cool completely and freeze without the pasta and cheese for up to 6 months. When reheating, thaw fully, heat on the stove until boiling, then add fresh noodles and cook until tender. Top with cheese after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be simmered ahead and stored in the fridge. Add the noodles and cheese fresh just before serving to keep the best texture and flavor.

What can I serve with this lasagna soup?

Garlic bread or any crusty bread is perfect for dipping. A fresh salad, like Caesar salad, also pairs well to balance the richness of the soup.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This lasagna soup recipe captures all the comforting flavors of classic lasagna—rich beef, tender broken lasagna noodles, a savory tomato broth infused with fresh herbs and parmesan rind, and topped with melty mozzarella and creamy ricotta cheese. Perfectly cozy and easy to prepare in one pot, it delivers hearty, cheesy deliciousness with minimal cleanup, ideal for family dinners or entertaining guests.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Dinner, Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Produce

• 4 Cloves Garlic, small, minced
• 1 Red Onion, minced
• 1 Bell Pepper, minced
• ½ teaspoon Fresh Oregano, chopped
• 1 Tablespoon Fresh Parsley, chopped
• 1 ½ teaspoon Fresh Basil, chopped

Meat

• 1 Pound Ground Beef (80/20 for rich flavor)

Dairy

• ½ Cup Ricotta Cheese
• 1 Cup Mozzarella Cheese, shredded

Pantry

• 1 Tablespoon Olive Oil
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• 32 Ounces Beef Broth
• 32 Ounces Marinara Sauce (Rao’s recommended)
• 14 Ounces Fire Roasted Diced Tomatoes
• 1” Parmesan Rind
• 2 Cups Lasagna Noodles, broken into pieces

Optional

• Garlic Bread for dipping

Instructions

1. Heat Oil: In a heavy bottomed pot over medium heat, add the tablespoon of olive oil and heat until it just starts to shimmer, preparing the base for sautéing the vegetables.
2. Sauté Veggies: Add the minced garlic and red onion to the pot, stirring as you add them. Cook for 3 to 5 minutes until the onion becomes translucent and fragrant.
3. Add Peppers and Herbs: Stir in the minced bell pepper, fresh oregano, parsley, basil, and season lightly with salt and pepper. Let it cook for an additional minute to combine the flavors.
4. Cook Ground Beef: Add the ground beef to the pot, breaking it apart as it cooks. Continue until the meat is browned and no longer pink inside, then drain off any excess grease from the pot.
5. Incorporate Ricotta: Mix in the ricotta cheese with the cooked beef; this will melt into the meat and add creaminess to the soup.
6. Add Liquids and Parmesan: Pour in the beef broth, marinara sauce, fire roasted diced tomatoes, and add the parmesan rind to infuse the broth with rich flavor.
7. Simmer Soup: Bring the mixture to a simmer and allow it to cook for at least 30 minutes, or simmer all day on low heat for deeper, more developed flavors.
8. Cook Noodles: During the last 15 minutes of simmering, add the broken lasagna noodles to the pot and cook until tender but not mushy.
9. Remove Parmesan Rind: Take out the parmesan rind from the soup once the noodles are cooked and flavors are infused.
10. Prepare for Broiling: Ladle the soup into oven-safe bowls or mugs. Top each serving with shredded mozzarella cheese and, if desired, an additional dollop of ricotta for extra creaminess.
11. Broil Cheese: Place the bowls under a preheated broiler on high heat until the cheese is golden, melted, and bubbly, creating that delicious lasagna topping effect.
12. Serve: Remove from the oven carefully and serve immediately with warm garlic bread on the side for dipping and added flavor.

Notes

• You can substitute half the ground beef for Italian sausage for more flavor variation.
• Red onion is preferred for its sweetness, but any onion will work.
• If fresh herbs aren’t available, use half the amount of dried herbs due to their concentrated flavor.
• For best texture in leftovers or when freezing, store noodles separately and add fresh when reheating, as noodles soak up broth over time.
• Never discard parmesan rinds; they add a rich, nutty flavor when simmered in soups or sauces.
• This soup freezes well for up to 6 months if cooked without noodles and cheese.
• Slow Cooker option: Follow stovetop steps through adding liquids, then cook in the crock pot on low for 6-8 hours; add noodles in the last 15 minutes; broil cheese toppings before serving.
• Instant Pot option: Brown beef with sauté mode, then add ingredients and cook on high pressure for 5 minutes; quick release pressure, add cheese to melt on top in covered pot or broil separately.
• Serve with crusty breads like baguette or garlic bread and a fresh salad like Caesar for a balanced meal.

Keywords: lasagna soup, comfort food, Italian soup, one pot meal, cheesy soup, beef soup, easy dinner recipe