If you love lasagna but want a quicker, more comforting version, then Best Lasagna Soup is the perfect solution. This hearty, flavorful soup is loaded with all the classic lasagna ingredients—tender ground beef, rich tomato sauce, pasta, and plenty of cheese—but served in a cozy bowl, making it a comforting and satisfying dish for any time of year. With layers of flavor, this lasagna soup is like a warm hug in a bowl!
Why You’ll Love This Recipe
You’ll love Best Lasagna Soup because it captures all the delicious flavors of lasagna without the hassle of layering and baking. It’s a one-pot meal that’s incredibly easy to make yet full of rich, savory flavors. The tomato-based broth is seasoned to perfection, and the soup is packed with ground beef, cheese, and noodles, making it a filling and satisfying meal. Plus, it’s a great make-ahead dish, and the leftovers taste even better the next day!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 8 oz uncooked lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh basil or parsley, chopped
- Extra shredded mozzarella cheese
Directions
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Cook the beef: In a large pot, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
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Sauté the aromatics: Add the chopped onion to the pot and cook for 3-4 minutes, until softened. Add the garlic and cook for another 1-2 minutes until fragrant.
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Add the tomatoes and broth: Stir in the crushed tomatoes, diced tomatoes, beef broth, tomato paste, dried basil, oregano, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer, then reduce the heat and let it simmer for 10-15 minutes to allow the flavors to meld together.
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Cook the noodles: Add the broken lasagna noodles to the soup and cook for 8-10 minutes, or until the noodles are tender.
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Make the cheese mixture: In a small bowl, mix together the ricotta cheese, shredded mozzarella cheese, and Parmesan cheese.
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Serve the soup: Ladle the soup into bowls, and then top with a spoonful of the cheese mixture. Stir it in slightly so it melts into the hot soup. Garnish with fresh basil or parsley and a sprinkle of extra mozzarella cheese.
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Enjoy: Serve the lasagna soup hot, and enjoy the comforting flavors of lasagna in a cozy bowl!
Servings and Timing
- Servings: 6-8 servings
- Total time: 35-40 minutes
Variations
- Vegetarian version: Replace the ground beef with sautéed mushrooms, lentils, or a combination of vegetables like zucchini, bell peppers, and spinach for a meat-free version of this soup.
- Spicy kick: Add more red pepper flakes or a diced jalapeño to the soup for a spicier twist.
- Use different noodles: You can swap lasagna noodles for other pasta shapes like rigatoni, penne, or even bowtie pasta. Just adjust the cooking time accordingly.
- Use ground turkey: For a leaner version, substitute the ground beef with ground turkey or chicken.
Storage/Reheating
- Storage: Leftover lasagna soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: This soup freezes well. Let it cool completely, then store in a freezer-safe container for up to 3 months. Reheat on the stove or in the microwave.
- Reheating: To reheat, simply heat over medium-low heat on the stovetop, adding a splash of broth or water if the soup has thickened too much.
FAQs
1. Can I use no-boil lasagna noodles?
Yes, you can use no-boil lasagna noodles. Break them into pieces and add them directly to the soup. Be sure to check the package for cooking instructions, as no-boil noodles may take slightly longer to cook.
2. Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together even more after sitting for a while, making it even more delicious the next day!
3. Can I use other types of cheese?
Yes, you can use other cheeses such as provolone or fontina in place of or in addition to the mozzarella and Parmesan for different flavors. Just keep in mind that ricotta is essential for the creamy texture.
4. Can I make this soup gluten-free?
Yes, you can make it gluten-free by using gluten-free pasta instead of regular lasagna noodles. Be sure to check the other ingredients, such as the broth, to ensure they are gluten-free.
5. Can I add more vegetables to the soup?
Yes, you can add more vegetables like spinach, bell peppers, or zucchini to make the soup even heartier and more nutritious. Add them when you’re simmering the broth for the best results.
6. Can I use ground sausage instead of ground beef?
Absolutely! Ground sausage would add great flavor to the soup, giving it a slightly different but equally delicious taste. You can also use a mix of ground beef and sausage for added depth of flavor.
7. Can I skip the cheese topping?
If you prefer a lighter version, you can skip the cheese topping, although it adds a creamy, indulgent touch. You could also substitute the ricotta cheese with a dairy-free version.
8. Can I make this soup in a slow cooker?
Yes, you can make lasagna soup in a slow cooker. Brown the beef and sauté the onions and garlic first, then add all the ingredients (including the pasta) to the slow cooker. Cook on low for 4-6 hours or until the noodles are tender. Add the cheese mixture just before serving.
9. Can I use tomato sauce instead of crushed tomatoes?
Yes, you can substitute tomato sauce for crushed tomatoes, but it may alter the texture slightly. You might want to add a little more seasoning or a splash of water to achieve the desired consistency.
10. Can I make a double batch?
Yes, you can easily double this recipe. Just be sure to use a large enough pot and adjust the cooking time slightly, especially when cooking the noodles.
Conclusion
Best Lasagna Soup is a comforting, hearty, and delicious dish that brings the classic flavors of lasagna into a cozy, easy-to-make soup. Packed with tender beef, flavorful tomato broth, and layers of cheese, this soup is sure to be a family favorite. It’s a great way to enjoy the indulgent flavors of lasagna without all the work, and it’s perfect for meal prep, weeknight dinners, or a cozy weekend meal. Whether you’re looking for a simple dinner or a dish to impress your guests, this lasagna soup is sure to satisfy!
Print
Best Lasagna Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian, Comfort Food
- Diet: Gluten Free
Description
Best Lasagna Soup brings all the classic flavors of lasagna into a comforting, easy-to-make soup. Packed with tender ground beef, rich tomato broth, pasta, and layers of melted cheese, this hearty dish is a warm and satisfying alternative to traditional lasagna. It’s perfect for busy weeknights, meal prep, or a cozy dinner, and the leftovers taste even better the next day!
Ingredients
For the Soup:
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- 8 oz uncooked lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For Garnish:
- Fresh basil or parsley, chopped
- Extra shredded mozzarella cheese
Instructions
- Cook the beef: Heat a tablespoon of olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart, until browned and cooked through. Drain excess fat if needed.
- Sauté the aromatics: Add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
- Add the tomatoes and broth: Stir in crushed tomatoes, diced tomatoes, beef broth, tomato paste, dried basil, oregano, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer, then reduce heat and let it simmer for 10-15 minutes.
- Cook the noodles: Add the broken lasagna noodles and cook for 8-10 minutes, or until noodles are tender.
- Make the cheese mixture: In a small bowl, combine ricotta, shredded mozzarella, and Parmesan cheese.
- Serve the soup: Ladle the soup into bowls, and top with a spoonful of the cheese mixture. Stir to allow the cheese to melt slightly. Garnish with fresh basil or parsley and extra mozzarella cheese.
Notes
- For a vegetarian version, replace ground beef with sautéed mushrooms, lentils, or a combination of vegetables.
- For a spicier twist, increase the red pepper flakes or add a diced jalapeño.
- Gluten-free: Use gluten-free pasta and ensure that the broth and other ingredients are gluten-free.
- Use ground turkey for a leaner option.
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