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side shot of lasagna soup in a white bowl with spoon in it
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5 from 4 votes

Easy Beef Lasagna Soup

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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Diet: Gluten Free
Servings: 6 servings
Author: Rena

Ingredients

  • 1 1/2 pound lean ground beef
  • 1 onion diced
  • 4-5 garlic cloves minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • Kosher salt and pepper to taste
  • 30 ounces marinara sauce 2 cans
  • 4 cups beef broth
  • 8 ounces 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 1 1/2 pound lean ground beef, mincing it with a wooden spoon. Once the meat is no longer pink, stir in the 1 onion (diced), 4-5 garlic cloves (minced), 2 teaspoons dried basil, 2 teaspoons dried thyme, Kosher salt and pepper. Continue to cook, stirring occasionally, for 4-5 minutes.
    Cooking ground beef with onion and garlic.
  • Add the 30 ounces marinara sauce sauce and allow the sauce to bubble for 6-8 minutes before adding the 4 cups beef broth.
    Adding marinara sauce to ground beef in a large pot.
  • As the soup simmers, stir in the 8 ounces lasagna noodles. Cook for 15 minutes or until the pasta is cooked to al-dente.
    Lasagna noodles simmering in soup.
  • Serve soup hot with 1 cup mozzarella cheese (divided) and 1/2 cup parmesan cheese (divided).

Video

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

Serving: 1serving | Calories: 441kcal | Carbohydrates: 39g | Protein: 40g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1984mg | Potassium: 1052mg | Fiber: 4g | Sugar: 7g | Vitamin A: 821IU | Vitamin C: 12mg | Calcium: 262mg | Iron: 6mg