Let me tell you, these photos don’t do justice to the deliciousness in this bowl of soup. It’s incredibly tasty, with a rich tomato broth and tender noodles – a true lasagna experience in soup form.
Garnish with fresh parsley or basil and serve with some garlic bread.
Lasagna Soup
This easy Lasagna Soup recipe is one of my favorite soups! Imagine a soup with beef, garlic, onion, and tomato sauce with tender lasagna noodles throughout.
- 1 pound lean ground beef
- 1 cup diced onion
- 3 garlic cloves, minced
- 2 14.5 ounce cans diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1/4 cup tomato paste
- 4 cups 32 ounces low sodium beef broth (chicken broth can be substituted)
- 2 teaspoons Italian seasoning
- 6 uncooked lasagna noodles, broken into 1 1/2 inch pieces (about 6-8 ounces; see Note)
Cheese Topping:
- 8 ounces (1 cup) ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- In a large Dutch oven or saucepan, brown the beef and onion over medium-high heat. Add the garlic and cook for about 30-60 seconds. Drain.
- Stir in the diced tomatoes, tomato sauce, tomato paste, beef broth, and Italian seasonings. Bring the mixture to a boil and add the lasagna pieces. Reduce the heat slightly and cook for about 10 minutes or until the noodles are tender. Season with salt and pepper to taste.
- For the Cheese Topping: In a small bowl, mix together the ricotta, Parmesan, and salt.
- To serve, spoon the soup into a bowl and top it with a dollop of the cheese mixture. Garnish with chopped parsley or fresh basil if desired. To enjoy, stir in the cheese mixture. Store any leftovers in an airtight container in the fridge.
You can substitute any small-shaped pasta for the lasagna noodles; simply use about 2 1/2 cups. Note that lasagna noodles tend to absorb liquid if left in the soup for a while, so if you’re preparing it ahead of time, it’s a good idea to boil the noodles separately and add them just before serving. You can also add some beef broth to thin it out if needed.
