Lasagna Soup

All the flavors of hearty lasagna in a tomato-beef soup, finished with a ricotta-mozzarella-parmesan dollop.

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Lasagna Soup
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15 min Prep Time
35 min Cook Time
50 min Total Time
6 Servings

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 lb lean ground beef
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 4 1/2 cups low-sodium chicken broth, plus more to thin
  • 1 (14.5 oz) can petite diced tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 2 1/2 tablespoons tomato paste
  • 1 3/4 teaspoons dried basil
  • 3/4 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • Salt and black pepper, to taste
  • 8 lasagna noodles, broken into bite-size pieces
  • 1 1/4 cups shredded mozzarella
  • 1/2 cup finely shredded parmesan
  • 8 oz ricotta cheese
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the beef with salt and pepper. Drain and set aside.
  2. Heat the remaining 1 tablespoon oil. Cook the onion about 3 minutes, then add the garlic for 30 seconds.
  3. Add the broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, and browned beef. Season with salt and pepper. Bring just to a boil, then cover and simmer on medium-low for 20 minutes.
  4. Meanwhile, cook the lasagna noodles according to the package. In a bowl, mix the mozzarella, parmesan, and ricotta.
  5. Stir the cooked pasta and parsley into the soup. Thin with more broth if you want. Ladle into bowls and top with a scoop of the cheese mixture and extra parsley.

Notes

1 tablespoon Italian seasoning can replace the separate dried herbs. Cook pasta separately if you want leftovers without soggy noodles; or simmer noodles in the soup about 12 minutes with 1 extra cup of broth. Half sausage and half beef works. Freeze the soup without pasta or cheese.