Lasagna Soup Recipe – Hearty and comforting lasagna turned into a soup. Ready in just minutes and great for any night of the week!
As soon as it gets chilly I am all about soup! It can be something in the crock pot like Crock Pot Chili or it can be ready in just minutes on the stove top. This Chicken Enchilada Chili is a favorite we have been making for over 10 years.
This lasagna soup recipe is perfect for those cold nights, and is ready in just minutes on the stovetop. Super comforting like a hearty slice of lasagna you know and love, but in a bowl and you can have ready in no time.
Spaghetti & Meatball Soup is kind of what turned me onto this soup. I mean, if you can turn a hearty plate of spaghetti into a soup, why not lasagna. Complete with a ricotta and mozzarella mixture that is to die for! You are not missing out on anything.
How to Make Lasagna Soup
- This is a really easy soup to make. You start by browning your meat and onions together. I like to use ground beef, because that is what my mom always used in her lasagna. But you can definitely use Italian sausage or even half and half if that is what you like.
- Next you add in the broth, all the tomato products and the seasonings. You want to mix it until it is nice and smooth and then bring it to a simmer.
- Now you have a choice. You can either cook the noodles in with the soup or you can cook them separately and add them to the bowls you are serving. If you are going to eat the whole pot right away, then cooking the noodles in the soup is the easiest. If you are counting on leftovers, then cooking them separately is best. If you leave them in the soup they will soak up all the liquid and get mushy.
- While the noodles are cooking mix together the ricotta, mozzarella, Parmesan and the seasoning. This is what gives you your nice creamy and authentic lasagna tasting soup!
- After the noodles are cooked you are ready to eat! Just ladle everything in to bowls and serve with a large dollop of the ricotta mixture on top. This will melt into the soup and make it extra delicious.
Can you Freeze Lasagna Soup
Yes you can, but it is best to make and store the noodles separately. I would store the soup in one container, the cooked noodles in another, and then the cheese mixture separately as well. Then when you want to serve, just thaw and reheat the soup and noodles.
How do I Cook the Noodles in the Soup?
Add 1 cup of broth to the soup and then just break the noodles directly into the pot. They will cook as the soup simmers. You will want to stir to make sure they are separated.
I like to only do this if I am serving the soup right away. If I know we aren’t going to eat it all, I cook the noodles separately so they don’t absorb too much liquid and get mushy.
Soup really is comfort food at my house and there are so many ways you can enjoy it. This lasagna soup recipe is one of my son’s most requested every year.
More Soups that will warm you up!
- Slow Cooker Pesole – a Mexican favorite that is so good!
- Crock Pot Potato Soup – super comforting and delicious
- Cheeseburger Soup – the taste of summer is a bowl
- Wonton Soup – Asian flavors that are ready in 15 minutes
- Creamy Chicken Wild Rice Soup – my all time favorite soup!
- Beef Barley Soup – slow cooker, instant pot, or stove top instructions included!
- 1 Tbls olive oil
- 1 pound ground beef
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 oz) can petite diced tomatoes
- 1 (15 oz) can crushed tomatoes
- 3 Tbls tomato paste
- 1 Tbls Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz lasagna noodles, broken into small pieces
- 1 cup ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese
- 1 tsp Italian seasoning
- In a large pot all olive oil and heat over medium high heat. Add ground beef and onions, breaking up the beef and sauteing for 5-7 minutes until the beef is cooked.
- Drain any fat away.
- Add chicken broth, diced tomatoes, crushed tomatoes, tomato paste, Italian seasoning and salt and pepper. Bring to a boil , cover and reduce heat to simmer for about 15 minutes.
- Meanwhile bring a pot of water to a boil and cook noodles according to the package directions.
- In a bowl mix together ricotta, mozzarella cheese, Parmesan cheese, and Italian seasoning. Store in fridge until ready to serve.
- Stir cooked noodles in with soup and ladle into bowls. Top with a large dollop of cheese mixture to serve.
If you are not going to eat all the soup right away, add the noodles to the individual bowls. Store the leftovers separately to avoid the noodles getting mushy.
Amount Per ServingCalories 472 Total Fat 26g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 12g Cholesterol 105mg Sodium 1267mg Carbohydrates 23g Net Carbohydrates 0g Fiber 3g Sugar 4g Sugar Alcohols 0g Protein 36g