What is Lasagna Soup made of?

Lasagna Soup is made of a delicious mix of ground beef, pasta, crushed tomatoes, beef broth, and a variety of herbs and spices. The dish is topped with cheeses like ricotta and Parmesan, making it a cheesy, hearty comfort food.

Can I make Lasagna Soup with ground turkey or chicken?

Yes! If you prefer a leaner meat, you can easily substitute ground beef with ground turkey or chicken. These variations will still provide great flavor and texture in the soup, while reducing the fat content.

How can I make Lasagna Soup vegetarian?

To make a vegetarian version of Lasagna Soup, simply replace the ground beef with lentils or a plant-based meat substitute. You can also use vegetable broth instead of beef broth for an entirely meat-free soup.

Easy Lasagna Soup Recipe

Description

Lasagna Soup combines all the comforting, cheesy goodness of traditional lasagna into a quick, hearty soup. Made with simple ingredients like ground beef, pasta, and crushed tomatoes, this soup is easy to prepare and perfect for a cozy dinner. With creamy ricotta and Parmesan cheese topping off the dish, it’s a delicious twist on classic lasagna that’s ready in under an hour!

Ingredients

Scale

1 tablespoon olive oil
1 lb ground beef
½ cup minced onion
2 tablespoons minced garlic (about 6 cloves)
28 oz crushed tomatoes (low or no sodium)
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
4 cups low sodium beef broth
2 cups water
2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
¼ cup ricotta cheese (optional, for serving)
¼ cup grated Parmesan cheese (optional, for serving)

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Instructions

In a large pot, heat olive oil over medium-high heat for 3 minutes.
Add ground beef and cook for 10 minutes until browned, breaking it apart as it cooks.
Add onion and garlic, sauté for an additional 2-3 minutes until softened and fragrant.
Stir in the crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, and red pepper flakes. Mix well.
Pour in the beef broth and water, bringing to a boil. Stir occasionally to prevent sticking.
Add the pasta and cook for half the time recommended on the pasta box, stirring occasionally. Ensure the pasta is slightly undercooked to avoid it becoming too soft.
Remove from heat and let sit for 5 minutes. The pasta will continue cooking in the hot broth.
Discard the bay leaf and serve the soup in bowls, topping with ricotta and Parmesan cheese.

Notes

Undercook the pasta slightly to avoid mushy noodles.
If storing leftovers, cook the pasta separately to prevent it from absorbing too much broth.
Feel free to substitute ground beef with turkey, chicken, or even plant-based alternatives.
This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Add more broth if you like a thinner consistency.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2.5 cups
Calories: 324 kcal
Sugar: 7g
Sodium: 596mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 27g
Fiber: 3g
Protein: 26g
Cholesterol: 57mg