Lasagna Soup

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This easy Lasagna Soup is loaded with tender noodles and savory meat simmered in a rich tomato broth and topped with a creamy seasoned ricotta cheese blend.

Prep Time10

Cook Time25

Total Time35

Course: Soup

Cuisine: American, Italian

Keyword: Lasagna Soup

Servings: servings

Calories: 435kcal

Ingredients

For the Soup:

½ pound lean ground beef
½ ground Italian sausage mild
1 yellow onion diced
3 garlic cloves minced
29 ounces cans diced tomatoes, undrained 2 (14.5 ounce) cans, undrained
8 ounce can tomato sauce
2 tablespoons tomato paste
4 cups beef broth
2 teaspoons Italian seasoning
½ teaspoon Kosher salt plus more to taste
½ teaspoon freshly cracked black pepper plus more to taste
9 uncooked lasagna noodles broken into 1-2 inch pieces
Fresh chopped parsley or basil for garnish

For the Cheese Topping

1 cup ricotta cheese
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ teaspoon Kosher salt

Instructions

Brown beef and sausage over medium-high heat in a large pot or Dutch oven.
½ pound lean ground beef, ½ ground Italian sausage
Add onions and cook for 5 to 7 minutes or until soft and translucent. Add garlic and cook for an additional minute. Drain if necessary.
1 yellow onion, 3 garlic cloves
Stir in diced tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, salt, and black pepper. Bring mixture to a boil.
29 ounces cans diced tomatoes, undrained, 8 ounce can tomato sauce, 2 tablespoons tomato paste, 4 cups beef broth, 2 teaspoons Italian seasoning, ½ teaspoon Kosher salt, ½ teaspoon freshly cracked black pepper
Stir in lasagna piece and cook for 10 minutes, or until noodles are tender.
9 uncooked lasagna noodles
Mix ricotta, Parmesan, mozzarella, and salt in a medium mixing bowl.
1 cup ricotta cheese, ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, ¼ teaspoon Kosher salt
Spoon soup into serving bowls, and top with a dollop of the ricotta cheese mixture.
Garnish with fresh parsley if desired. Enjoy immediately.
Fresh chopped parsley or basil

Notes

Storage:

Store lasagna soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. This is a great recipe to freeze for a rainy or chilly day when you don’t feel like cooking.

Freeze: You can freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for up to 2-3 months. This is a great recipe to freeze for a rainy or chilly day when you don’t feel like cooking! Just thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may want to make the noodles fresh, right before serving.

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