Lasagna soup is made with noodles, ground beef, three different types of cheeses, and a good serving of hidden veggies, all swimming in an herby tomato broth. This comforting soup is an easy way to enjoy the flavors of lasagna but without all the hassle!
What’s better than lasagna without all the fuss? That is exactly what this soup recipe is. This easy Lasagna Soup recipe has all the comforting flavors you are used to in the classic casserole dish but cuts the prep time down in a major way!
Noodles, ground beef, three cheeses, and herbs all in a flavorful and thick tomato broth that also hides shredded zucchini and carrot. These sneaky vegetables add flavor and nutrients but get hidden in the soup, making it possible to sneak them past those picky eaters.
Lasagna soup is the perfect cozy dish to warm up with on a cold day. It has been on our regular soup rotation this winter, along with other favorite soups like Creamy Chicken Noodle Soup, Greek Lemon Chicken and Rice Soup (Avgolemono Soup), and Slow Cooker Ham and Potato Soup.
Why we love this recipe
- It’s delicious! All the comfort and flavor of a traditional lasagna make this soup so tasty!
- Making lasagna in soup form is significantly easier than a layered casserole!
- Just 40 minutes are needed to make this, making it perfect for weeknight meals.
- This recipe hides a whole zucchini and carrot in it, so you can sneak some veggies past those picky eaters.
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add veggies or swap out proteins like using ground turkey, for example. You can make it vegetarian if you wish.
Ingredients in Lasagna Soup
- Olive oil
- Ground beef: I love using ground beef for a classic lasagna flavor. Ground sausage is another option that adds loads of delicious flavor to the soup. Other ground meats can also be subtituted, such as ground turkey, for a leaner option.
- Veggies: Onion, carrot, zucchini
- Herbs and Seasoning: dried oregano, dried thyme, dried basil, salt and black pepper.
- Tomato sauce: marinara sauce or a similar light tomato sauce is preferable for this lasagna soup.
- Beef broth: Beef broth adds delicious flavor to the soup but you can easily substitute it for a different type of broth like vegetable broth or chicken broth. Water can also be substituted.
- Pasta: Tripoline pasta broken up into smaller pieces is what I used for this lasagna soup, however, you can use pretty much any noodle you like. Broken lasagna noodles, bowtie pasta, and shells are just some other options that work.
- Cheeses: ricotta cheese, mozzarella cheese, and Parmesan cheese.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Lasagna Soup
- Prep veggies. Prep veggies by preparing them as listed above.
- Brown the beef. Heat oil in a large soup pot or dutch oven over medium-high heat. Add the ground beef, onion, and carrot. Cook until the beef has browned, stirring often and break up any large pieces of ground beef as it cooks.
- Add veggies, sauce, broth, and seasonings. Add the dried herbs, zucchini, tomato sauce, beef broth, salt and pepper to the pot.
- Add the pasta. Bring the soup to a boil and then add the pasta noodles. Lower the temperature to medium heat and let the soup simmer until the pasta is cooked through.
- Make the cheese mixture. In a small bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese. Once the soup is ready, ladle it into bowls and top the soup with a heaping spoonful of the cheese mixture. You may also sprinkle with additional Parmesan cheese or mozzarella for an extra cheesy soup (optional).
Storing leftovers and reheating
Once cooled, leftover soup can be stored in an airtight container in the fridge for a few days. To reheat it, place the soup back in a saucepan, adding a little water or broth to it. Heat it over medium heat until warmed through. It an also be warmed in the microwave (which is great to work lunches).
Can you freeze lasagna soup?
Recipes that include pasta are typically not good for freezing as the texture of the pasta becomes compromised through the freezing and thawing process, making it mushy.
If you know you want to make it in advance for the purpose of freezing, I suggest omitting the pasta when making the soup. Then, when you thaw and reheat the soup, you can add the pasta and cook the noodles at the time of serving.
This comforting lasagna soup is a wonderful meal for those colder months and an absolute hit in our home. It is warming, loaded with hidden veggies, and sure to satisfy kids and adults alike.
I love serving it with a delicious Healthy Caesar Salad and crusty bread. Loads of cheesy topping is a must!
You may also like these other lasagna-inspired recipes:
Pumpkin and Vegetable Lasagna
Lasagna Rolls with Zucchini
Looking for more cozy meals the family will love? Check out:
Easy Stove Top Ground Beef and Noodles
Spinach & Ricotta Stuffed Shells
Creamy Italian Sausage Pasta
Creamy Penne Pasta with Peas and Crispy Prosciutto
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Lasagna Soup
Ingredients
- 1 teaspoon olive oil
- 1 lb lean ground beef
- 1/2 medium onion finely chopped
- 1 medium carrot shredded or finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 small zucchini shredded (peel the darker green skin so it is less visible if serving to picky eaters)
- 3 cups tomato sauce (marinara)
- 6 cups beef broth or water
- 9 oz tripoline pasta broken into bite sized pieces (or broken lasagna noodles or any pasta of choice)
- salt and pepper to taste
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded, + more to serve (optional)
- 1/3 cup Parmesan cheese grated + more to serve (optional)
Instructions
- Prep veggies by preparing them as listed above.
- Heat oil in a large soup pot or dutch oven over medium-high heat. Add the ground beef, onion, and carrot. Cook until the beef has browned, stirring often and break up any large pieces of ground beef as it cooks.
- Add the dried herbs, zucchini, tomato sauce, beef broth, salt and pepper to the pot.
- Bring the soup to a boil and then add the pasta noodles. Lower the temperature to medium heat and let the soup simmer until the pasta is cooked through.
- In a small bowl, mix the ricotta cheese, mozzarella cheese, and Parmesan cheese. Once the soup is ready, ladle it into bowls and top the soup with a heaping spoonful of the cheese mixture. You may also sprinkle with additional Parmesan cheese or mozzarella for an extra cheesy soup (optional).
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
