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This healthy Lasagna Soup Recipe has all the incredible flavor of classic lasagna in a comforting soup. It’s easy to make with very little prep work and is ready to serve in just about 30 minutes. It might even be better than the traditional version!
This easy Lasagna Soup recipe tastes just like a traditional lasagna without all the time, hassle, or multiple dishes it takes to make it! Simply brown some ground beef and dump in all the other ingredients. So quick & easy!
This recipe for lasagna soup will blow your mind. You will be enjoying your favorite Comforting Italian dish but in a soup form. Yummy!
Why you’ll love this recipe
- Easy to make: When you don’t have the patience or time to stand at the kitchen counter layering and layering, and then wait for the lasagna to bake, this soup is the way to go! It has all the same great flavors but is ready in about 30 minutes.
- Incredibly tasty: This soup is the perfect way to warm up on a cold night! Not only is it absolutely delicious, but it’s cozy and comforting!
- Great family dinner: Pair this with crusty bread or garlic bread for a complete meal. Even your picky kids will be asking for seconds!
Ingredients needed
Seasoned beef, tomato sauce, noodles, and plenty of cheese come together for the most amazing meal! Here’s what you’ll need to make it:
- Meat: Lean ground beef is seasoned with dried herbs and cooked until no longer pink. You can also use ground turkey or ground Italian sausage, depending on what you prefer.
- Onion + garlic: For a boost of savory flavor.
- Seasonings: Dried basil, thyme, and salt & pepper season the meat as it cooks.
- Marinara sauce: This is the base of the soup and gives it that classic tomato-y flavor we love. you may also use plain tomato sauce or diced tomatoes. You can check out our Homemade Marinara Sauce Recipe.
- Beef broth: I recommend using a low-sodium beef broth because then you can control the sodium in the recipe. Feel free to use vegetable or chicken broth, instead, if that’s what you have on hand.
- Lasagna noodles: You’ll need 8 ounces of uncooked lasagna noodles or sub with Mafalda or fusilli noodles.
- Cheese: This is loaded with 2 different types of cheese – parmesan and mozzarella to add amazing flavor and creaminess.
- Garnish: For a pop of color and fresh flavor, top your soup with fresh basil or fresh parsley, and extra cheese.
How to make this recipe
Making a rich, satisfying lasagna soup from scratch could not be easier! Here’s the simple method:
For printable instructions, reference the recipe card at the bottom of the post.
- Brown the meat: Heat a dutch oven or large soup pot over medium-high heat. Cook the beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the onion, garlic, basil, thyme, salt, and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.
- Simmer: Add the marinara sauce and allow the sauce to bubble for 6-8 minutes before adding the broth. As the soup simmers, stir in the lasagna noodles. Cook for 15 minutes, or until the pasta is cooked to al dente.
- Serve: Enjoy hot with shredded mozzarella and parmesan cheese.
Expert Tips
- We typically use 90% lean ground beef. It has plenty of moisture but isn’t overly greasy. You can substitute other ground meats if you prefer.
- This soup is best served immediately after it’s made, as the lasagna noodles will continue to absorb the liquid as it sits.
- We recommend using freshly grated mozzarella and parmesan cheese for the best flavor and melting. Shredded cheese from a bag contains anti-caking agents and cellulose coating that doesn’t melt as well and can turn grainy.
- To make this recipe gluten-free, simply use gluten-free lasagna noodles.
- Serve with some garlic bread, grilled cheese, dinner rolls, or crusty bread.
Frequently asked questions
Lasagna soup is made from all of the same ingredients you would find in a regular lasagna but with the addition of broth, it becomes a soup.
The 3 main components of lasagna and this soup are the pasta, the cheese, and the sauce. Unless it’s a vegetarian recipe, it also usually calls for ground meat.
This recipe can easily be made in a Crockpot, simply brown the meat with onion, garlic, and herbs as directed, then transfer it to the crock pot with the marinara sauce and broth. Cook on low heat for 4-6 hours. Add the lasagna noodles during the last 30 minutes of cooking, and cook until the noodles have softened.
Storage and Reheating Tips
- Storing leftovers: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up the extra broth and become overly mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
- To freeze: Store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
- To reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.
More delicious soup recipes
- Mexican Chicken Soup Recipe
- Italian Chicken And Bean Soup
- Chicken Lemon Rice Soup
- Sausage and White Bean Soup
- White Bean and Kale Soup
- Beef Stroganoff Soup
- Creamy Chicken and Gnocchi Soup
- Italian Wedding Soup
- Roasted Pumpkin Soup
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Easy Beef Lasagna Soup
Ingredients
- 1 1/2 lb lean ground beef
- 1 onion, diced
- 4-5 garlic cloves, minced
- 2 tsp dried basil
- 2 tsp dried thyme
- Kosher salt and pepper, to taste
- 2 (15 oz) jars marinara sauce
- 4 cups beef broth
- 8 oz lasagna noodles, uncooked and broken
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, shaved
Instructions
- Heat a dutch oven over medium-high heat. Cook the beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the onion, garlic, basil, thyme, salt and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.
- Add the marinara sauce and allow the sauce to bubble for 6-8 minutes before adding the broth. As the soup simmers, stir in the lasagna noodles. Cook for 15 minutes, or until the pasta is cooked to al-dente.
- Serve soup hot with shredded mozzarella and parmesan cheese.
Notes
- Storing leftovers: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up the extra broth and become overly mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
- To freeze: Store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
- To reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
