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Lasagna Soup

Easy Lasagna Soup: A Comfort Food Classic

This hearty and flavorful lasagna soup is a quick and easy weeknight meal. It combines all the classic lasagna flavors in a simple, satisfying soup.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive Oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground Beef
  • 28 ounces Crushed Tomatoes
  • 15 ounces Tomato Sauce
  • 15 ounces Ricotta Cheese
  • 1 Egg lightly beaten
  • 1/2 cup Parmesan Cheese grated
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 9 Lasagna Noodles broken into 1-inch pieces (oven-ready preferred)
  • 2 cups Vegetable Broth or chicken broth
  • 1 cup Mozzarella Cheese shredded

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in crushed tomatoes, tomato sauce, ricotta cheese, egg, Parmesan cheese, oregano, basil, salt, and pepper. Mix well to combine.
  4. Add the broken lasagna noodles and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  5. Stir in mozzarella cheese during the last 5 minutes of cooking, or until melted and bubbly.
  6. Serve hot, garnished with extra Parmesan cheese if desired.

Notes

For a spicier soup, add a pinch of red pepper flakes. You can also substitute ground turkey or Italian sausage for the ground beef. Leftovers can be stored in the refrigerator for up to 3 days.