Lasagna Soup is such a warm and comforting soup to make. It takes all your favorite flavors of lasagna and puts them into a simple to make soup!
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. Lasagna soup is seriously delicious and seriously comforting.
FREQUENTLY ASKED QUESTIONS
I just like this pasta because I think it looks exactly like baby lasagna noodles. You do not have to use these for this to turn out fantastic! Just use 6 regular lasagna noodles and break them up into bite size pieces and continue with the recipe as normal. See my video in the recipe card below to see what that looks like.
If you’d like to purchase Mafalda pasta online, you can get it on Amazon here or these ones here (paid affiliate links).
Absolutely! If you leave the meat out, this will still be a delicious soup!
Yes, just substitute the ground beef with Italian sausage (wither sweet or spicy – whatever your tastebuds prefer).
Make the recipe up to step 4 (in the recipe card below). Do not add the pasta to the pot. Allow the soup to cool then put it in a covered container in the refrigerator. When ready to serve, start at step 5, making sure to bring the soup back up to a boil and then add the pasta and continue with the recipe.
Yes but make sure to freeze it without any added cheese. Allow soup to cool completely then place soup in a freezer safe container and freeze for 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this soup ahead of time for the purpose of freezing, I would not add the noodles. I would add those to the soup when you reheat it (see above question on making the soup ahead of time).
Yes – lasagna soup can easily be made in the crock pot. Brown and crumble the ground beef along with the onion and green pepper (drain excess grease) then add to the bottom of a 5-6 quart crock pot. Add in all the rest of the ingredients except for the pasta and cheeses. Stir then cover and cook on low for 5-6 hours. Remove the lid then add in your broken up pasta pieces. Cover again and allow to cook for an additional 30 minutes or until the pasta is soft. Stir in parmesan cheese. Then serve topped with mozzarella and/or a dollop of ricotta cheese!
Allow the soup to cool then place in a covered container in the refrigerator for up to 4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – you can used ground Italian sausage or ground turkey.
- onion, green pepper and garlic – if you don’t like green peppers or onion, you can leave them out.
- ground thyme, Italian seasoning and salt – these are my preferred seasonings but you can add or remove whatever you prefer.
- brown sugar – I know this sounds strange but adding a tad bit of sugar to any dish that is heavy on tomatoes helps cut the strong acidity from the tomatoes and tomato sauce but you can leave it out if you prefer. You do not taste the sugar in this soup at all. It’s just offsetting the acid from the tomatoes.
- chicken broth – purchase low or no sodium chicken broth if necessary. For a beefier flavor, try using beef broth.
- petite diced tomatoes – if you really want to amp up the flavor, get the petite diced tomatoes that have the basil and oregano added.
- tomato sauce – again, if you need lower sodium just purchase as many of these ingredients with low or no sodium options as possible.
- Mafalda or lasagna pasta – see my FAQ above about the pasta.
- parmesan cheese – if you don’t like parmesan cheese, just leave it out. I just use finely shredded parmesan cheese but you can use the stuff in the green bottle too.
- mozzarella cheese and/or ricotta cheese – some of my family like mozzarella and some like ricotta so go with what you like or enjoy both!
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 (note: if you used a very lean ground beef, this may not be necessary). 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 up to a boil.
Reduce heat, cover and gently simmer for about 20 minutes. After 20 minutes, add in Mafalda pasta (or lasagna noodles, whatever you are using). Stir. 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?
Originally published: September 2012
Updated with new photos & republished: October 2023
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
- ½ 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 Mafalda pasta (or lasagna noodles)
- ½ 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 Mafalda pasta Stir. Simmer until pasta is tender (about 10 or so minutes). Stir occasionally. Note: break these up as small or as large as you prefer.
- 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.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- We like to serve this with a side salad and some garlic bread.
“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 and other nutritional values can vary quite a bit depending on which brands were used.