Lasagna Soup

All of the goodness of lasagna is packed into this hearty and delicious soup!  Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!


I figured that I could squeeze one last soup recipe in before it gets too warm.  But actually here in Utah it has been incredibly warm.  We have been enjoying our last few days outside.   It has been in the 70s here.  It is insane.  We have been jacket free and driving with the sun roof open!  But luckily for me, I could eat soup year round.  I love it and this recipe is one of our favorites!

I made this soup when I first started my blog.  We loved it and have made it several times since!  I mean who doesn’t love a good lasagna?  This soup is packed with all of the goodness of lasagna.   Noodles, ground beef, marinara, and cheese.  It is excellent!  I know that you are going to love this soup as much as our family did!


5.0 from 1 reviews
Lasagna Soup
Prep time
Cook time
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All of the goodness of lasagna is packed into this hearty and delicious soup! Packed with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Serves: 4-6
  • 8 ounces lasagna noodles, broken into pieces (about 10 noodles)
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 pound ground beef, or sausage
  • 3 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1 15 -ounce can crushed tomatoes
  • ½ cup chopped fresh basil, plus thinly sliced leaves for topping
  • ⅓ cup grated parmesan cheese (plus more for sprinkling, optional)
  • ¼ cup heavy cream or half-and-half
  • Ricotta cheese, for garnish
  1. Cook the pasta according to package directions. Drain and drizzle with a little bit of olive oil.
  2. In a large pot, add 1 Tablespoon olive oil and heat over medium high heat. Add the onion to cook until it starts to soften. Add the ground beef, garlic and oregano and continue to cook until the meat is brown and cooked throughout. Add the tomato pasta and continue to stir and cook for about 2 minutes.
  3. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes.
  4. Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.

 Recipe adapted from Food Network


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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 70 degrees and sunny?! I’m sooo jealous! The sun only comes out in Chicago in the winter when it’s below 10. So we’ve seen the sun a lot lately but who wants to go outside when it’s in the single digits! Don’t even get me started on what the actual wind chills are!

  2. Comfort in a bowl!

  3. All the flavor without the effort of putting a lasagna together? Sign me up! Yum!

  4. I love the ricotta in this!

  5. Sherie Northup says:

    We loved this one! Easy & tastes great. I’ve made it several times now. Don’t change the recipe up. Great just like it is!

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