Description
Lasagna Soup is a cozy, hearty meal that brings all the comforting flavors of classic lasagna into one delicious bowl. Made with seasoned ground beef, tomatoes, tender lasagna noodles, and a creamy three-cheese topping, this easy soup comes together in just 30 minutes and is perfect for busy weeknights.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) petite diced tomatoes
- 1 can (15 ounces) crushed tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces lasagna noodles, broken into small pieces
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 teaspoon Italian seasoning
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the ground beef and chopped onion. Break the beef apart and sauté for 5–7 minutes, or until the beef is fully cooked.
- Drain away any excess fat from the pot.
- Add the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper.
- Bring the soup to a boil, then cover the pot and reduce the heat.
- Simmer for about 15 minutes to allow the flavors to combine.
- While the soup simmers, bring a separate pot of water to a boil.
- Cook the lasagna noodles according to the package directions.
- In a bowl, combine the ricotta, mozzarella, Parmesan, and Italian seasoning.
- Refrigerate the cheese mixture until you are ready to serve.
- Drain the cooked noodles and stir them into the soup.
- Ladle the hot lasagna soup into bowls.
- Add a generous dollop of the cheese mixture to each bowl before serving.
Notes
- Serve the soup hot with an extra sprinkle of Parmesan or mozzarella on top.
- Pair it with garlic bread, crusty bread, or a simple green salad for a complete meal.
- For the best texture, keep the noodles separate if you expect leftovers because they can absorb a lot of the broth.
- Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
- Store the cheese topping separately in the refrigerator and add it when reheating.
- Reheat individual portions on the stovetop or in the microwave until hot.
- If the soup becomes too thick after refrigeration, add a little chicken broth or water while reheating.
- For freezing, freeze the soup without the noodles and cheese topping when possible. Add freshly cooked noodles and the cheese mixture after thawing and reheating.