Lasagna Soup 🍝🍲
A warm, hearty bowl of everything you love about traditional lasagna—beefy tomato sauce, tender pasta, and creamy cheese—transformed into a cozy, soul-soothing soup. Perfect for chilly nights or when you’re craving lasagna without the layering!
📝 Ingredients:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp dried Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
👨🍳 Instructions:
- Brown the beef:
In a large soup pot, cook ground beef over medium heat until no longer pink. Drain excess fat. - Sauté aromatics:
Add chopped onion and garlic. Cook for 3–4 minutes until soft and fragrant. - Add liquids & seasoning:
Stir in crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil. - Simmer:
Reduce heat and let it simmer for 15–20 minutes to allow flavors to meld. - Add noodles:
Stir in the broken lasagna noodles. Cook uncovered for about 10 minutes, or until noodles are al dente. - Prepare cheese topping:
In a small bowl, combine ricotta, mozzarella, and Parmesan. - Serve:
Ladle soup into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh basil.
🍽️ Servings:
Makes 6 servings (hearty portions)
📊 Nutritional Info (per serving – approx.):
- Calories: 430
- Protein: 28g
- Carbs: 32g
- Fat: 22g
- Fiber: 3g
- Sodium: 820mg
- Calcium: 200mg
Nutritional values may vary depending on cheese and broth choices.
💡 Notes:
- Substitute ground beef with Italian sausage or ground turkey for variation.
- For a vegetarian version, skip the meat and add sautéed mushrooms and spinach.
- You can use oven-ready or regular lasagna noodles. Just adjust cooking time.
- Great for meal prep—soup thickens over time but remains delicious!
✅ Tips:
- Cheese Tip: Mix in a bit of basil or parsley into the cheese topping for extra freshness.
- Broth Boost: Use bone broth for extra richness and added protein.
- Prevent mushy noodles: If making ahead, cook noodles separately and add when serving.
💪 Health Benefits:
- Protein-rich: Thanks to beef and cheese.
- Calcium boost: From ricotta, mozzarella, and Parmesan.
- Lycopene: From tomatoes—great for heart health.
- Comfort food: A satisfying, feel-good meal that’s lighter than baked lasagna.
❓Q&A:
Q: Can I make this in a slow cooker?
A: Yes! Brown the meat first, then add everything except the noodles and cheese. Cook on low for 6–7 hours. Add noodles in the last 30 minutes.
Q: Can I freeze lasagna soup?
A: Yes, but freeze it without the noodles to avoid mushiness. Add fresh noodles when reheating.
Q: Is it spicy?
A: Not spicy as written. Add red pepper flakes if you like heat!
Q: Can I use gluten-free noodles?
A: Absolutely! Just monitor the texture—they may cook faster.