Chef-Approved Lasagna Soup Recipe

Lasagna soup is a hearty and comforting dish that combines lasagna’s rich flavors with a soup’s convenience.

This recipe is perfect for those who love the taste of lasagna but want a quicker and easier way to enjoy it.

With a blend of ground beef, lasagna noodles, and a creamy cheese mixture, this soup is sure to satisfy your cravings.

How to Make Lasagna Soup

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 1 (14-ounce) can low-sodium beef broth
• 1 bay leaf
• 8 ounces lasagna noodles, broken into 1-inch pieces
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)
• Additional shredded mozzarella cheese, for garnish (optional)

Instructions

Brown the Beef: Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through about 5-7 minutes. Drain any excess fat.

Sauté Aromatics: Add the chopped onion to the pot and cook until softened about 3-4 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

Add Spices: Sprinkle in the oregano, basil, salt, and pepper. Stir to coat the beef and vegetables, cooking for about 30 seconds to toast the spices.

Add Tomatoes and Broth: Pour in the crushed tomatoes, diced tomatoes, and beef broth. Add the bay leaf. Stir to combine. Bring the mixture to a boil.

Add Noodles: Stir in the broken lasagna noodles. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the noodles are tender.

Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.

Add Cheese Mixture: Stir the cheese mixture into the soup until well combined and the cheese is melted. Remove the bay leaf.

Serve: Ladle the lasagna soup into bowls. Garnish with fresh basil leaves and additional shredded mozzarella cheese, if desired.

Make Ahead & Freezing Instructions

Variations

• Vegetarian Lasagna Soup: Substitute the ground beef with 1 pound of firm tofu, crumbled. Use vegetable broth instead of beef broth.
• Spicy Lasagna Soup: Add ¼ teaspoon of red pepper flakes to the spice mixture in step 3.
• Pasta Variation: Substitute the lasagna noodles with campanelle or rotini pasta.
• Cheese Variation: Use a blend of Italian cheeses in the cheese mixture, such as adding fontina or provolone.

Equipment

• Large pot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Mixing bowl

Tips & Techniques

• Noodle Size: Breaking the lasagna noodles into smaller pieces helps them cook more evenly and incorporates them better into the soup.
• Cheese Mixture: Adding the cheese mixture at the end ensures the cheese stays melty and doesn’t curdle during cooking.
• Simmer Time: Don’t overcook the noodles. Al dente noodles will have a better texture in the soup.
• Reheating: When reheating leftovers, add a splash of water or broth if the soup seems too thick.

Nutrition Facts

FAQs

• Can I use fresh lasagna noodles? Yes, you can use fresh lasagna noodles. They will cook faster than dried noodles.
• What can I substitute for ricotta cheese? You can substitute cottage cheese or a blend of mascarpone and cream cheese.
• How do I prevent the cheese from curdling? Add the cheese mixture to the hot soup and stir gently until melted. Avoid boiling the soup after adding the cheese.

Chef’s Note For Lasagna Soup

This lasagna soup recipe captures the essence of traditional lasagna in a comforting and easy-to-make soup.

The key is using quality ingredients and allowing the flavors to meld during the simmering process.

The combination of ground beef, tomatoes, and cheese creates a satisfying and hearty meal.

Storage & Reheating of Lasagna Soup

Storage

Refrigeration: Allow the lasagna soup to cool to room temperature before transferring it to airtight containers. Store it in the refrigerator for up to 3-4 days. Properly stored lasagna soup can retain its flavor and texture while preventing spoilage and foodborne illnesses. To maximize freshness, use high-quality ingredients and cool the soup quickly after cooking. Divide the soup into smaller portions and store them in shallow containers to speed up the cooling process. Label and date the containers to keep track of storage time.

Freezing: For longer storage, pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Lasagna soup can be stored in the freezer for up to 3 months without significant loss of quality. Freezing helps preserve the flavors and textures of the soup. To maintain quality, consider storing the soup base and pasta separately. This prevents the noodles from becoming mushy when reheated. Label and date the containers before placing them in the freezer.

Reheating

Stovetop: Reheat the soup gently on the stovetop over medium-low heat. Stir occasionally to ensure even warming. If the soup has thickened, add a splash of broth or water to reach the desired consistency. Avoid overheating, as this can cause the cheese to curdle and the pasta to become overly soft.

Microwave: Place a serving of soup in a microwave-safe bowl, cover loosely with a lid or plate, and heat on medium power. Stir halfway through the heating process to ensure even warming. Microwave in short intervals to prevent overheating and maintain the soup’s texture.

Oven: Pour the soup into an oven-safe dish, cover with foil, and bake at 350°F (175°C) until heated through. This method helps retain the soup’s flavors and textures while ensuring thorough reheating.

Tips for Storage and Reheating

• Cool Quickly: After cooking, let the soup cool to room temperature within 1-2 hours to prevent bacterial growth.
• Use Airtight Containers: Store the soup in airtight containers made of glass or BPA-free plastic to prevent air exposure and contamination.
• Separate Components: Store the soup base and pasta separately to prevent the noodles from absorbing too much liquid and becoming mushy.
• Thaw Properly: Thaw frozen soup in the refrigerator overnight or use the defrost setting on your microwave. Avoid leaving the soup at room temperature for extended periods.
• Adjust Consistency: If the soup appears too thick after storage, add a bit of broth or water to restore its desired texture.
• Add Fresh Garnishes: To refresh the soup, consider adding freshly grated cheese, herbs, or pasta before serving.

One-Pot Tips

• Use a large pot to accommodate all the ingredients and allow for easy stirring.
• Ensure the pot has a tight-fitting lid for simmering.

Common Substitutions

• Ground Beef: Substitute with ground turkey, sausage, or even lentils for a vegetarian option.
• Herbs: Fresh herbs can be used instead of dried. Use 1 tablespoon of fresh oregano and 1 tablespoon of fresh basil.
• Pasta: Substitute lasagna noodles with egg noodles, penne, or farfalle.

Additional Suggestions

• Add a sprinkle of red pepper flakes for a spicy kick.
• Stir in a tablespoon of tomato paste for a deeper flavor.
• Garnish with croutons or a drizzle of olive oil.

Video Tutorial

Why This Recipe Works

This recipe works because it combines the comforting flavors of lasagna with the convenience of a soup.

The use of ground beef makes it a quick and easy meal, while the cheese mixture adds a creamy and satisfying element.

The broken lasagna noodles provide the signature texture of lasagna without the hassle of layering.

Lasagna Soup Recipe

A hearty and comforting lasagna soup with ground beef, lasagna noodles, and a creamy cheese mixture. Ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

5 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 450 kcal

Equipment

• 1 Large Pot For simmering soup
• 1 Cutting board For chopping vegetables
• 1 Chef's knife For chopping vegetables
• 1 Measuring cups and spoons For accurate measurements

Ingredients

  

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 yellow onion chopped
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 28-ounce can crushed tomatoes
• 1 14.5-ounce can diced tomatoes
• 1 14-ounce can low-sodium beef broth
• 1 bay leaf
• 8 ounces lasagna noodles broken into 1-inch pieces
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)
• Additional shredded mozzarella cheese for garnish (optional)

Instructions

 

• Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess fat.
• Sauté Aromatics: Add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
• Add Spices: Stir in oregano, basil, salt, and pepper. Cook for 30 seconds to toast the spices.
• Add Tomatoes and Broth: Pour in crushed tomatoes, diced tomatoes, and beef broth. Add bay leaf. Bring to a boil.
• Add Noodles: Stir in broken lasagna noodles. Reduce heat to medium-low, cover, and simmer for 15-20 minutes until noodles are tender.
• Prepare Cheese Mixture: In a small bowl, combine ricotta, mozzarella, and Parmesan cheeses.
• Add Cheese Mixture: Stir cheese mixture into soup until melted and combined. Remove bay leaf.
• Serve: Ladle soup into bowls. Garnish with fresh basil and additional mozzarella cheese, if desired.

Notes

• Make Ahead: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Variations: Substitute ground beef with sausage or turkey. Use different pasta shapes like campanelle or tortellini. Add vegetables like spinach or zucchini.

Keyword Soup, Lasagna, Comfort Food, Quick Meal