Easy Lasagna Soup (+Video)
Lasagna Soup is easily made with ground beef, onion, garlic, Italian seasonings, tomato sauce, pasta and served with mozzarella cheese!
A DELICIOUSLY COMFORTING SOUP RECIPE
What is more comforting than a pasta-type soup? This is a fun little twist on lasagna. And like many other soups, you can add in whatever flavors you enjoy. Mushrooms or even ricotta cheese can be added. Make it your own. But it is seriously delicious. And seriously comforting.
TIPS FOR MAKING LASAGNA SOUP:
- There is a type of pasta called ‘Mafalda’ pasta. It is shaped like little lasagna noodles. They would be perfect in this.
- This can be made meatless.
- Try switching up the ground beef or with ground Italian sausage. Make it to your family’s tastes!
- Try serving with a dollop of ricotta cheese. It adds depth of flavor and texture!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef (or ground Italian sausage)
- green pepper
- ground thyme
- Italian seasoning
- brown sugar
- chicken broth
- petite diced tomatoes
- tomato sauce
- lasagna noodles
- parmesan cheese
- mozzarella cheese or ricotta cheese (for serving)
HOW TO MAKE LASAGNA SOUP:
In a large pot, brown and crumble ground beef along with the onion and bell pepper. Add in garlic during the last couple of minutes of cooking so it doesn’t burn.
Drain excess grease from the ground beef mixture. Put ground beef back into the pot. Stir in thyme, Italian seasoning, salt, brown sugar, chicken broth, diced tomatoes and tomato sauce.
Stir well and bring mixture up to a boil. Reduce heat, cover and gently simmer for about 20 minutes. Then add in broken lasagna noodles. You’ll need about 6 whole lasagna noodles to make about 2 cups broken. Just break them into bite size chunks.
There is a type of pasta called Mafalda pasta. It’s actually shaped like little lasagna noodles. But I can’t find it in my local grocery stores. But if you can find it near you, then you can use those to substitute.
Simmer until noodles are tender (about 10 or so minutes.) Then stir in parmesan cheese.
Ladle soup into bowls. Then top each bowl with a little shredded mozzarella cheese or a dollop of ricotta cheese and serve!
CRAVING MORE RECIPES?
Lasagna Soup (+Video)
- 1 pound ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground thyme
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 32 ounce carton chicken broth
- 2 (14.5 ounce) cans petite diced tomatoes
- 15 ounce can tomato sauce
- 2 cups broken lasagna noodles
- 1/2 cup freshly grated Parmesan cheese
- shredded mozzarella cheese or a dollop of ricotta cheese for topping, optional
- In a large pot, brown and crumble 1 pound ground beef along with 1 small onion, diced and 1 green bell pepper, diced.
- Add in 3 cloves garlic, minced during the last couple of minutes of cooking so it doesn't burn and stir.
- Drain excess grease from the ground beef mixture. Put ground beef back into the pot.
- Stir in 1 teaspoon ground thyme, 2 teaspoons Italian seasoning, 1/2 teaspoon salt, 1 tablespoon brown sugar, 32 ounce carton chicken broth, 2 (14.5 ounce) cans petite diced tomatoes, and 15 ounce can tomato sauce. Stir well and bring mixture up to a boil.
- Reduce heat, cover and gently simmer for about 20 minutes.
- After 20 minutes, add in 2 cups broken lasagna noodles Stir. Simmer until noodles are tender (about 10 or so minutes). Stir occasionally.
- Finally, stir in 1/2 cup freshly grated Parmesan cheese.
- Ladle soup into bowls. Then top each bowl with shredded mozzarella cheese or a dollop of ricotta cheese.
- You’ll need about 6 whole lasagna noodles to make about 2 cups broken.
- We like to serve this with a side salad and some garlic bread.
- If you can find Mafalda (or Mafaldine) noodles – they look like little lasagna noodles and work perfect in this. They aren’t easy to find but look really nice in this dish!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: September 2012
Updated & republished: January 2019
My 14 yr old son is the pickiest eater EVER and he ate his full bowl and said it was good. I added about double the lasagna noodles and only 1 can of tomatoes since we aren’t big fans of them. I have leftovers I’m delivering to my mom and grandma tomorrow still with plenty to take to work for lunch.
My family really enjoyed this Lasagna Soup. Would definitely recommend!
My family doesn’t care for fixed tomatoes. Can I substitute for more tomato sauce or tomato paste for this recipe? Thank you.
Can you make this soup the night before.
I wouldn’t suggest it. The noodles will continue to absorb the liquid as it sits and they’ll get gummy.
This calls for a pound of beef and 75oz of liquid/canned contents…I’m a bit concerned how big a pot I will need…
This is insanely Awesome. I love lasagna but this is way easier to make and tastes better. I added a ricotta mixture dollop to the center and I am soooooooo impressed
When is the best time to add the ricotta cheese?
Hi Sandra, I add a dollop to each bowl just before serving. 🙂
This looks so yummy and easy too!! A good recipe for cool weather… 🙂 I’ll definitely be trying this soon and let you know how much we liked it!! Thanks for all your recipes. 🙂
You are so very sweet – thank you SO much Tess!!
I love all ur recipes but wish when u list ingredients u would give specific measurements of each ingredient! Would really help me!
Hey Sue! The list of exact measurements are at the bottom of each post where the printable recipe is located. 🙂 Hope that helps!
First fall weather soup of the season! My house smells of Italian goodness..❤️
Yay for soup season!! Thank you so much Melissa!!
Great recipe!! This is a keeper!
Yay! Thanks so much Cindy!
I love this recipe.
Thanks so much Lewis!! Happy to hear that!
Just made the soup and I added some grated Pecorino Romano cheese in with the Parmesan shredded cheese and it was delicious and of course with the mozzarella cheese shredded on top with some garlic bread. It is time to dig in.. Thank you so much.
That is so awesome Diana! Thanks so much for taking the time to come back and letting me know how it turned out for you!
Just wondering if one could make this is the crockpot? It looks delicious and can’t wait to try it!
This is a good one! I haven’t made it in a while, we are having it tonight, thanks for posting!
Thanks so much Sunnie!! Perfect for these cooler days! 🙂 P.S. Love your name!