Go Back
–+ servings
Print
A bowl of lasagna soup sits in front of a stock pot of soup.

Lasagna Soup

This Lasagna Soup gives you all the flavors of traditional lasagna in a comforting soup! Loaded with beef, tomatoes, Italian flavors and garnished with lots cheesy goodness this soup is sure to be a hit with your family!
Course Main Course
Cuisine American, Italian American
Keyword Easy Soup, Homemade Soup, Lasagna Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 471 kcal
Susanne Susanne

Ingredients

  • 1 pound ground beef or ground Italian sausage
  • 1 cup onion minced
  • 3 cloves garlic minced
  • 32 ounces chicken stock
  • 24 ounces jarred marinara sauce
  • 15 ounces crushed tomatoes
  • 1 teaspoon black pepper divided
  • ½ teaspoon salt
  • 8 lasagna noodles broken into bite-sized pieces
  • 15 ounces ricotta cheese
  • 1 cup mozzarella cheese shredded
  • grated parmesan cheese for garnish (optional)
  • prepared pesto sauce (optional)

Instructions

  1. In a dutch oven over medium-high heat, brown and crumble the ground beef with the onion until there is no pink left and the onions appear translucent, about 10 minutes. Add the garlic and cook for 30 seconds until fragrant. Drain off any excess fat.

  2. Add the chicken stock and scrape off any bits from the bottom of the pan. Add the marinara sauce, crushed tomatoes, half of the black pepper, and salt, stir to combine. Bring to a simmer and simmer uncovered for 20 minutes, stirring occasionally.

  3. While the soup is simmering, break up the lasagna noodles into bite-sized pieces. Cook them per the directions on the back of the box. Make sure to stir this often so the noodles don’t stick to each other or the bottom of the pan. Drain and run cold water over them so they don’t stick and stop the cooking process.

  4. In a medium-sized bowl, stir together the ricotta, mozzarella, and remaining black pepper until combined.

  5. Add soup to bowls and stir in noodles to serve. Add a generous dollop of the ricotta mixture on top with pesto is desired. Garnish with grated parmesan cheese.

Recipe Notes

  • You can add the noodles directly to the soup if you intend on eating the whole pot at once. Otherwise, keep the noodles separate so they don’t get soggy.
  • Shred the cheese just before adding it to the soup for a smoother melted cheese with less clumps. 
  • I recommend using minced or finely diced onions for this recipe. Big chunks of onion will be overpowering when eating the soup. No one wants a big bite of onion when they are expecting delicious lasagna. 

  • Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes. 

Nutrition Facts
Lasagna Soup
Amount Per Serving (1 cup)
Calories 471 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 82mg27%
Sodium 996mg43%
Potassium 875mg25%
Carbohydrates 38g13%
Fiber 4g17%
Sugar 10g11%
Protein 28g56%
Vitamin A 819IU16%
Vitamin C 13mg16%
Calcium 237mg24%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.