Lasagna Soup
This lasagna soup is on the table in 30 minutes and it is delicious. One pot on the stovetop and you’ve got a quick and easy, hearty dinner in half and hour. Serve it with a salad or some garlic toast for a perfect meal. It is truly comfort in a bowl.
I love lasagna, it is hearty, flavorful and comforting. But you need to plan ahead for a traditional lasagna and give yourself the time to make it. It does take time, like 2 hours or more. When I am craving lasagna but don’t want to take the time or make the effort to be honest, this is where lasagna soup steps in. It is so much less work and tastes pretty much the same.
If you don’t want to make this soup on the stovetop you can absolutely make it in your crock pot for a slowed down version. You can even make it in your Instant pot, for a dare-I-say, speedier version.
This lasagna soup is also freezer friendly, if you happen to have leftovers. It will last in the freezer for 3 months for you to enjoy again.
What you need for Lasagna Soup:
- Lean Ground beef – you can substitute ground turkey or ground chicken if you prefer.
- Onions – any onion will work (or even Shallots)
- Fresh Garlic – for the best flavor
- Italian Seasoning Blend – you can use store bought or make your own but I wouldn’t skip it unless you have an amazing Marinara sauce.
- Marinara Sauce – your favorite store bought one will work
- Low Sodium beef broth – you can use regular beef broth but I find the soup a bit salty when I do. If you are using ground poultry then go ahead and use chicken or vegetable broth if you prefer.
- Mozzarella Cheese – I prefer fresh mozzarella then to shred it myself, but you can use any kind you like.
- Ricotta – you can use it or omit it, it’s up to you but it adds a nice creaminess to the soup.
- Fresh Basil or parsley – for garnish. The fresh basil in my opinion is the better choice flavor wise, but use what you have or none at all.
Lasagna Soup
Equipment
- 1 Dutch oven or heavy bottom soup pot
Ingredients
- 500 grams Lean ground beef
- 1 med onion, diced small
- 1 cloves fresh garlic, minced
- 1 Tbsp Italian Seasoning blend
- ½ tsp salt and pepper (each)
- 4 cups low sodium beef broth
- 1 jar Marinara sauce *650 ml
- 6 lasagna noodles, uncooked * you can substitute other large pasta such as rotini if you like
- ½ cup shredded mozzarella cheese (fresh)
- ½ cup ricotta cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- In a dutch oven on the stovetop, scramble fry the ground beef over med-high heat until it is brown (drain an excess grease-a little is okay)
- Add in the onion and garlic and cook until they become fragrant
- Add the 1 Tbsp Italian Seasoning blend the ½ tsp salt and pepper (each), the 4 cups low sodium beef broth1 jar Marinara sauce *650 ml and the 6 lasagna noodles, uncooked (broken into bite sized pieces) and simmer over low heat until the pasta noodles are cooked
- Serve in bowls and top with the mozzarella and ricotta, garnish with fresh basil or parsley.
- If you prefer, you can add half or all of the cheese to the soup directly instead of on top. I like a bit of both
Notes
Tips and Tricks:
To make ahead: If you want to get a head start on the soup then add everything except the noodles and cheese then refrigerate. When you are ready to eat, bring the soup to a boil, add the noodles and then reduce to a simmer until the noodles cook through, then add cheese and enjoy.
To Freeze: If you plan on freezing this soup, then I recommend you DO NOT add the cheese to the soup, just add it to each bowl as you serve it. It will freeze for 2-3 months, thaw in the refrigerator overnight and for best results reheat slowly on the stovetop. If you are making this soup with the sole intent of freezing it then leave out the lasagna noodles as well (they do absorb some of the broth when included in freezing), then just make fresh noodles (lasagna or other) and add to the soup.
However you make this soup is up to you but do give it a try. It really does taste like a plate of lasagna!
More Soup Recipes:
I love love love soup, below you will find a few of my favorites.
Broccoli Cauliflower Cheddar Soup