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4.41 from 5 votes

The Best Lasagna Soup Recipe

It tastes just like lasagna, but it's a soup! The hearty meat, the chewy pasta, the delicious tomato sauce and allllll the cheese...it's all there in this outrageous lasagna soup!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner, 50 of the Best Easy Soup Recipes for Families
Keyword: beef, cheese, entree, food, lasagna, main dish, mozzarella, pasta, recipe, ricotta, soup
Servings: 6
Author: Sweet Basil

Ingredients

  • 1 Tablespoon Olive Oil
  • 4 Cloves Garlic small, minced
  • 1 Red Onion minced *see note
  • 1 Bell Pepper minced
  • 1/2 teaspoon Fresh Oregano chopped
  • 1 Tablespoon Fresh Parsley chopped
  • 1 1/2 teaspoon Fresh Basil chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Pound Ground Beef
  • 32 Ounces Beef Broth
  • 1/2 Cup Ricotta
  • 32 Ounces Marinara Sauce *Rao's is our favorite
  • 14 Ounces Fire Roasted Diced Tomatoes
  • 1" Parmesan Rind
  • 2 Cups Lasagna Noodles broken
  • 1 Cup Mozzarella Cheese shredded
  • Garlic Bread for dipping
US Customary - Metric

Instructions

  • In a heavy bottomed pot, over medium heat, add the olive oil until it just starts to shimmer.
    1 Tablespoon Olive Oil
  • Add the garlic and onion, stirring as you add it and cook for 3-5 minutes, until translucent.
    4 Cloves Garlic, 1 Red Onion
  • Add the bell pepper, oregano, parsley and basil and season with a little salt and pepper.
    1 Bell Pepper, 1/2 teaspoon Fresh Oregano, 1 Tablespoon Fresh Parsley, 1 1/2 teaspoon Fresh Basil, 1/2 teaspoon Salt, 1/4 teaspoon Pepper
  • Stir to combine and let cook for one minute.
  • Add the ground beef and cook until browned and no longer raw. Drain off any grease.
    1 Pound Ground Beef
  • I've decided it's easiest to add the ricotta in at this point as it will melt into the meat, but you'll notice I add it in the next step in the video. Either will work.
    1/2 Cup Ricotta
  • Add the beef broth, marinara, diced tomatoes and parmesan rind.
    32 Ounces Beef Broth, 14 Ounces Fire Roasted Diced Tomatoes, 32 Ounces Marinara Sauce, 1" Parmesan Rind
  • Let simmer all day for maximum flavor or at least 30 minutes.
  • The last 15 minutes add the broken lasagna noodles and cook until tender.
    2 Cups Lasagna Noodles
  • Remove parmesan rind.
  • Place the soup in oven safe bowls or soup mugs and top with a little cheese. You can add another dollop of ricotta here as well if you'd like.
    1 Cup Mozzarella Cheese
  • Heat the broiler to high heat and place the soup in the oven.
  • Once the cheese is golden and melted remove from the oven and serve with our favorite garlic bread.
    Garlic Bread

Notes

  • You can use 1/2 ground beef and 1/2 Italian Sausage for more flavor
  • You can use any onion you'd like, but I tend to use red like our bolognese sauce
  • If you don't have access to fresh herbs, you can substitute half the amount of dry herbs.
  • You can freeze this soup for up to 6 months, but never with the lasagna noodles or they will absorb liquid. Cool completely and freeze in heavy duty freezer bag or in a covered freezer container.

Nutrition

Serving: 1g | Calories: 675kcal | Carbohydrates: 75g | Protein: 34g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1767mg | Potassium: 1030mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1819IU | Vitamin C: 40mg | Calcium: 230mg | Iron: 5mg