Lasagna Soup Recipe

Introduction

This comforting lasagna soup brings all the flavors of classic lasagna into a warm, hearty bowl. It’s an easy, flavorful meal perfect for cozy nights when you want something satisfying without the fuss of assembling a traditional lasagna.

Ingredients

• 1 pound lean ground beef
• 1 medium yellow onion, chopped
• 1 can (28 ounces) petite diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 teaspoon McCormick® Basil Leaves
• 1 teaspoon McCormick® Oregano Leaves
• 1 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Onion Powder
• 3/4 teaspoon salt
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
• 1 container (32 ounces) chicken stock
• 8 ounces (about 10) lasagna noodles, broken into pieces
• 1 cup ricotta cheese, to serve
• Shredded mozzarella cheese, to serve

Instructions

1. Step 1: Brown the ground beef in a large saucepan over medium heat. Drain excess fat. Add the chopped onion and cook, stirring frequently, for 2 to 3 minutes until softened.
2. Step 2: Stir in the petite diced tomatoes (with their juice), tomato sauce, basil, oregano, garlic powder, onion powder, salt, pepper, and chicken stock. Bring the mixture to a boil.
3. Step 3: Add the broken lasagna noodle pieces to the boiling soup. Cook for 6 to 8 minutes, or until the noodles are tender.
4. Step 4: Ladle the soup into serving bowls. Top each bowl with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella cheese before serving.

Tips & Variations

• For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken stock. Add sautéed mushrooms or zucchini for extra flavor.
• Use fresh basil and oregano if available to enhance the herbal fragrance.
• Feel free to add a pinch of red pepper flakes for a subtle kick of heat.
• To make it gluten-free, substitute the lasagna noodles with gluten-free pasta pieces or broken rice noodles.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low to medium heat, adding a splash of chicken stock or water to loosen the soup if it has thickened. Avoid reheating in the microwave with cheese toppings; add fresh cheese after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well and will give the soup a lighter flavor. Just brown it the same way as the beef.

Can I prepare this soup in advance?

Absolutely. You can make the soup a day ahead and refrigerate it. When ready to serve, reheat and add fresh ricotta and mozzarella cheese on top for the best texture and flavor.

Lasagna Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

Lasagna Soup is a comforting and hearty dish that combines all the favorite flavors of classic lasagna into a warm, easy-to-make soup. Ground beef, tender diced tomatoes, flavorful seasonings, and broken lasagna noodles cook together in a savory broth, topped with creamy ricotta and melted mozzarella cheeses for an indulgent yet simple meal perfect for chilly evenings.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 pound lean ground beef
• 1 medium yellow onion, chopped
• 1 can (28 ounces) petite diced tomatoes, undrained
• 1 can (15 ounces) tomato sauce
• 1 teaspoon McCormick® Basil Leaves
• 1 teaspoon McCormick® Oregano Leaves
• 1 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Onion Powder
• 3/4 teaspoon salt
• 1/4 teaspoon McCormick® Pure Ground Black Pepper
• 1 container (32 ounces) chicken stock

Noodles

• 8 ounces (about 10) lasagna noodles, broken into pieces

Toppings

• 1 cup ricotta cheese, to serve
• Shredded mozzarella cheese, to serve

Instructions

1. Brown the beef and cook the onions. In a large saucepan over medium heat, brown 1 pound of lean ground beef until fully cooked, then drain the fat carefully. Add 1 chopped medium yellow onion to the saucepan and cook, stirring occasionally, for 2 to 3 minutes until the onion is softened and translucent.
2. Add tomatoes, sauce, seasonings, and stock. Stir in one 28-ounce can of petite diced tomatoes with their juices, one 15-ounce can of tomato sauce, 1 teaspoon each of dried basil leaves and oregano leaves, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour in 32 ounces (4 cups) of chicken stock and bring the mixture to a boil over medium-high heat.
3. Cook the noodles in the soup. Once boiling, add 8 ounces broken lasagna noodles (about 10 pieces) to the pot. Cook for 6 to 8 minutes or until the noodles are tender but not mushy, stirring occasionally to prevent sticking.
4. Serve with cheeses. Ladle the hot soup into serving bowls. Top each bowl with a generous dollop of ricotta cheese and sprinkle with shredded mozzarella cheese. Serve immediately while warm and enjoy the cheesy, savory flavors of this lasagna-inspired soup.

Notes

• Use lean ground beef to reduce excess fat and keep the soup lighter.
• Breaking the noodles into smaller pieces helps them cook quickly and makes the soup easier to eat.
• For a vegetarian version, substitute vegetable stock and omit the beef, adding mushrooms or lentils instead.
• Leftovers store well in the refrigerator for 3-4 days; reheat gently to prevent noodles from becoming too soft.
• Feel free to add fresh herbs like basil or parsley as a garnish for an extra fresh flavor.

Keywords: lasagna soup, easy soup recipe, Italian soup, hearty soup, comfort food, ground beef soup, cheesy soup