There is no better homemade comfort meal than soup during these colder winter months. And I am currently in love with this lasagna soup! It’s easy to make, flavorful, filling and there’s really no fussy or complicated ingredients.
While this lasagna soup recipe is currently on repeat at our house, I have to point out that we’ve got LOTS of different soup recipes in our archives if you’re looking for something meatless or with different flavors.
Related: And if you especially love soups with pasta (me too!), next up try creamy gnocchi soup, chicken noodle soup, tortellini soup, or gnocchi and vegetable soup.
Ingredients
- Ground beef
- Italian seasoning
- Olive oil
- Onion
- Garlic
- Tomato sauce
- Tomato paste
- Diced tomatoes
- Chicken broth
- Red pepper flakes
- Lasagna noodles
- Salt and pepper
- Ricotta cheese
- Parmesan cheese
- Basil
Directions
In a large pot, cook the ground beef with the Italian seasoning over medium heat until browned. Remove from the pot.
Add olive oil to the still hot pot, then add in the diced onions and minced garlic. Cook for a couple minutes until the onions soften. Now stir in the tomato paste. Now add the tomato sauce, diced tomatoes, and chicken broth. Break up with noodles some and add them to the soup. Cover and cook for 10-12 minutes, until the noodles are cooked.
During the last few minutes of cooking the noodles, add the browned meat back into the pot. Stir in the red pepper flakes. Taste and add any salt and pepper you feel the soup needs.
When you are ready to serve, top the soup with ricotta cheese, parmesan cheese and some chopped fresh basil.
Tips & Substitutions
- You could swap the ground beef for ground turkey or chicken for an even leaner option.
- If it annoys you to have large lasagna noodles in your soup, you can easily break them into small pieces before adding or even swap them for different noodles like dumpling noodles or broad egg noodles.
- The ricotta cheese melts into the soup as you eat, so I really like it here as it makes the soup feel more like lasagna. But if you don’t like ricotta or can’t find it, you could use shredded mozzarella or even cheddar instead.
Serving Suggestions
I love soup and salad, so here are a few salad and dressing recipes you could pair this with.
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Instructions
-
In a large pot, cook the ground beef with the Italian seasoning over medium heat until browned. Remove from the pot.
-
Add olive oil to the still hot pot then add in the diced onions and minced garlic. Cook for a couple minutes until the onions soften.
-
Now stir in the tomato paste. Now add the tomato sauce, diced tomatoes, and chicken broth.
-
Break up with noodles some and add them to the soup. Cover and cook for 10-12 minutes, until the noodles are cooked.
-
During the last few minutes of cooking the noodles, add the browned meat back into the pot. Stir in the red pepper flakes. Taste and add any salt and pepper you feel the soup needs.
-
When you are ready to serve, top the soup with ricotta cheese, parmesan cheese and some chopped fresh basil.
Notes
If it annoys you to have large lasagna noodles in your soup, you can easily break them into small pieces before adding or even swap them for different noodles like dumpling noodles or broad egg noodles.
The ricotta cheese melts into the soup as you eat, so I really like it here as it makes the soup feel more like lasagna. But if you don’t like ricotta or can’t find it, you could use shredded mozzarella or even cheddar instead.
Store any leftover soup in an airtight container in the refrigerator for at least 3 days. I like to add the cheeses just before eating, after I have reheated the soup.
Nutrition
Nutrition Facts
Lasagna Soup
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
