Easy Beef Lasagna Soup

side shot of lasagna soup in a white bowl with spoon in it

5 from 4 votes

This 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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: American, Italian

Diet: Gluten Free

Servings: servings

Author: Rena

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.

*To make this recipe gluten-free, simply use gluten-free lasagna noodles.

Nutrition