Lasagna Soup Recipe

Introduction

This hearty Lasagna Soup delivers all the comforting flavors of classic lasagna in a cozy, spoonable form. It’s perfect for warming up on a chilly day and comes together easily for a satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tablespoon garlic, minced
• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 2 teaspoons ground pepper
• 2 teaspoons kosher salt
• 1 jar (24 ounces) marinara sauce
• 4 cups (32 ounces) beef broth (can add up to 4 more cups for a runnier soup)
• 1 can (28 ounces) crushed tomatoes
• 12 ounces Mafalda noodles (or broken lasagna noodles)
• ½ cup (119 g) heavy cream
• 1 cup (113 g) mozzarella cheese, shredded
• 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
• Parsley to garnish

Instructions

1. Step 1: Heat the olive oil in a large Dutch oven over medium-high heat.
2. Step 2: Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute.
3. Step 3: Add the ground beef, Italian seasoning, salt, and ground pepper. Cook, breaking up the meat with a spoon, for 8-10 minutes or until no longer pink. Drain excess grease if needed.
4. Step 4: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir to combine and bring the mixture to a simmer.
5. Step 5: Once simmering, add the noodles and cook for about 8 minutes, or until they are al dente.
6. Step 6: Stir in the heavy cream and shredded cheeses until melted and fully incorporated.
7. Step 7: Garnish with fresh parsley and serve immediately while hot.

Tips & Variations

• For a lighter option, substitute ground turkey for the beef.
• Add chopped fresh basil or spinach for extra freshness and nutrition.
• Use gluten-free noodles if needed, just adjust the cooking time accordingly.
• If you prefer a thicker soup, use less broth or cook a few extra minutes uncovered.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The noodles may absorb liquid over time, so add a splash of broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and replace the beef broth with vegetable broth. You can also add mushrooms or lentils for extra protein and texture.

What type of noodles work best in this soup?

Mafalda noodles are traditional and hold up well, but broken lasagna noodles or any pasta shape that cooks quickly and can absorb the flavors will work great.

Lasagna Soup Recipe

Print Recipe

★★★★★

4.6 from 276 reviews

This hearty Lasagna Soup recipe delivers all the comforting flavors of classic lasagna in a warm, delicious soup form. Combining ground beef, Italian seasoning, a rich tomato base, noodles, and a creamy blend of cheeses, this soup offers a perfect weeknight meal that’s easy to prepare and satisfying.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 tablespoon garlic, minced

Meat & Seasoning

• 2 pounds ground beef
• 1 tablespoon Italian seasoning
• 2 teaspoons ground pepper
• 2 teaspoons kosher salt

Soup Base

• 1 jar (24 ounces) marinara sauce
• 4 cups (32 ounces) beef broth (can add up to 4 more cups if you want a runnier soup)
• 1 can (28 ounces) crushed tomatoes

Noodles & Dairy

• 12 ounces Mafalda noodles (can use lasagna noodles broken)
• ½ cup (119 g) heavy cream
• 1 cup (113 g) mozzarella cheese, shredded
• 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded

Garnish

• Parsley to garnish

Instructions

1. Heat the oil: Heat 1 tablespoon of olive oil over medium-high heat in a large Dutch oven until hot and shimmering.
2. Sauté onion and garlic: Add the diced onion to the hot oil and cook for 3-4 minutes until translucent and softened. Add the minced garlic and cook for an additional minute, stirring to release its aroma.
3. Cook the ground beef: Add 2 pounds of ground beef along with 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, and 2 teaspoons ground pepper. Cook, stirring occasionally and breaking up the meat, for about 8-10 minutes until the beef is no longer pink. Drain excess grease if necessary.
4. Add the liquids and tomatoes: Pour in the 24 ounces of marinara sauce, 4 cups of beef broth, and the 28 ounces crushed tomatoes. Stir to combine all ingredients and bring the soup to a simmer over medium heat.
5. Cook the noodles: Once simmering, add 12 ounces of Mafalda noodles (or broken lasagna noodles) to the pot. Let them cook for about 8 minutes or until al dente, stirring occasionally to prevent sticking.
6. Add cream and cheese: Stir in ½ cup heavy cream and both cheese blends—1 cup shredded mozzarella and 1 cup shredded cheddar and Monterey Jack mix. Continue stirring until the cheeses have fully melted and the soup is creamy.
7. Garnish and serve: Remove from heat, garnish with chopped parsley, and serve the soup immediately while warm and comforting.

Notes

• If the soup becomes too thick, add more beef broth a little at a time until desired consistency is reached.
• You can substitute ground turkey or chicken for a leaner option.
• For a vegetarian version, omit the meat and use vegetable broth with extra mushrooms to add umami flavor.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• This soup freezes well; store in an airtight container for up to 3 months.

Keywords: lasagna soup, Italian soup, comfort food, beef soup, cheesy soup, easy dinner, hearty soup