EASY LASAGNA SOUP
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.
SWITCH UP THE PASTA
There is a type of pasta called ‘Mafalda’ pasta. It is shaped like little lasagna noodles. They would be perfect in this.
Or, just use any pasta shape that you enjoy. Also, this can be made meatless or with ground Italian sausage. Make it to your family’s tastes!
ground beef
onion
green pepper
garlic
ground thyme
Italian seasoning
salt
brown sugar
chicken broth
petite diced tomatoes
tomato sauce
lasagna noodles
parmesan cheese
mozzarella cheese
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 sprinkle with mozzarella cheese and serve.
Enjoy!
Originally published: September 2012
Updated & republished: January 2019
Lasagna Soup
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 tsp ground thyme
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1 tbsp brown sugar
- 1 (32 oz) box chicken broth
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 cups broken lasagna noodles
- 1/2 cup Parmesan cheese grated
- 2 cups mozzarella cheese shredded
Instructions
- 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.
- Simmer until noodles are tender (about 10 or so minutes).
- Then stir in Parmesan cheese.
- Ladle soup into bowls. Then sprinkle with mozzarella cheese and serve.
Sunnie says
This is a good one! I haven’t made it in a while, we are having it tonight, thanks for posting!
Brandie @ The Country Cook says
Thanks so much Sunnie!! Perfect for these cooler days! 🙂 P.S. Love your name!
Julie Tjepkes says
Just wondering if one could make this is the crockpot? It looks delicious and can’t wait to try it!
Diana says
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.
Brandie @ The Country Cook says
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!
Lewis Johnson says
I love this recipe.
Brandie @ The Country Cook says
Thanks so much Lewis!! Happy to hear that!
Cindy Edmonds says
Great recipe!! This is a keeper!
Brandie @ The Country Cook says
Yay! Thanks so much Cindy!