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All of the goodness of lasagna is packed into this hearty and delicious soup! Filled with noodles, ground beef, marinara and cheese, this is a soup that your family will love!
Fall is my favorite time of year because it can only mean one thing… Soup season! This lasagna soup pairs perfectly with a nice fresh salad and either this Homemade Easy Cheesy Garlic Bread or this delicious Focaccia for the perfect homecooked meal.
Lasagna is always a huge hit at my house! So when I made the soup version of it, my kids went crazy! This soup is packed with all of the goodness of lasagna. Tender noodles, savory meat, flavor-packed broth, and gooey cheese. It is divine! Both soup and lasagna are classic comfort foods, and I’ve combined them into the ultimate mega comfort dish, lasagna soup!
Lasagna soup has a delightful creamines to it in addition to that classic lasagna flavor. Your family will love this twist on the classic, plus it’s super simple and easy to make. And… one of the best parts about Italian food, in general, is it tastes even better the second day after all the flavors meld together. It’s a perfect homemade meal.
Lasagna is classic homey comfort food that everyone loves. Putting it in soup form is absolutely irresistible!
- Lasagna Noodles: This keeps this dish classic! Break up the noodles into bite-sized pieces so that you can have some n every bite!
- Oil: Olive Oil is a classic in Italian cooking.
- Onion: Chop the onion up into small pieces so that the flavor gets distributed throughout the dish.
- Ground Beef: You can also use ground turkey or ground sausage, depending on what you prefer.
- Garlic: I like to use fresh, but garlic from a jar will also work in a pinch. 1/2 a teaspoon of minced garlic equals about one clove of garlic.
- Oregano: This is the must-have spice in lasagna!
- Tomato Paste: The tomato paste adds richness and depth to the tomato flavor.
- Chicken Broth: You can also use beef or vegetable broth in lasagna soup!
- Crushed Tomatoes: If you want bigger pieces, you can use diced tomatoes, but my kids like them small.
- Chopped Fresh Basil: Fresh basil add such a nice bright flavor.
- Grated Parmesan: Parmesan adds a delicious flavor and texture.
- Heavy Cream: You can also use half and half. check out my half and half recipe so that you don’t have to run to the store!
Putting Lasagna Soup Together
- Boil: Cook the lasagna noodles according to the directions and drain, drizzle with a bit of olive oil to prevent sticking.
- Sauté: n a large pot add 1 Tablespoon of oil and suge the onion till softens.
- Cook: Add the ground meat, garlic, oregano and cook till meat is brown and cooked through. Add the tomato paste and stir for 2 min.
- Simmer: Pour in the chicken broth, tomatoes, and a cup of water, cover and bring to simmer. Uncover and cook, till slightly reduced about 10 min. Stir in the noodles, basil, parmesan, and heavy cream, and heat for about 2 min.
- Garnish: Top with more fresh basil, ricotta, and parmesan if desired.
Cooking Tips and Tricks
I want you to enjoy this lasagna soup every time that you cook it! Here are some tips and trick for it to turn out perfectly.
- Noodles: I cook the noodles separately to keep them from getting overly cooked and mushy. Add the noodles to the soup right before serving. The soup can sit on the stove for a while simmering, but don’t add the noodles till right at the end.
- Cook in the Soup: You can cook the noodles in the soup. Add them once you bring the broth to a simmer. Add one extra cup of water to compensate for what the noodles absorb.
- Meat: Use your favorite type of meat here. Italian sausage, spicy sausage or ground pork, turkey, chicken, and beef all will work in this recipe.
- Cheese: Feel free to add different cheeses to garnish. Romano, asiago, or mozzarella are all favorites.
- Mix up the Pasta: Don’t have lasagna noodles? Don’t fret. You can use any type of pasta to make this soup. Use whatever you have on hand.
Storing Lasagna Soup
As I said, Italian food stores amazingly and almost tastes better the next day! Here is how you can enjoy your lasagna soup for lunch or dinner the next day!
- In the Refrigerator: If you know you’re going to have leftovers keep your noodles separate from the rest of the soup so that the noodles don’t soak up the extra broth and become super soft and mushy. Store the soup and pasta in separate airtight containers in the fridge for up to 3-4 days.
- In Freezer: Lasagna soup also freezes well. Again store the soup and noodles separately in freezer-safe containers for up to 3 months. Thaw in the fridge overnight
- To Reheat: Warm up the soup in a saucepan on the stove over medium heat. Once heated through you can stir in the noodles and heat thoroughly, about 5-10 minutes.
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- 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
- 1/2 cup chopped fresh basil plus thinly sliced leaves for topping
- 1/3 cup grated parmesan cheese plus more for sprinkling, optional
- 1/4 cup heavy cream or half-and-half
- Ricotta cheese for garnish
- Cook the pasta according to the package directions. Drain and drizzle with a little bit of olive oil.
- Add 1 tablespoon olive oil in a large pot 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 paste, continue stirring, and cook for about 2 minutes.
- Add the chicken broth, tomatoes, and 1 cup of 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 for two more minutes.
- Serve in bowls and garnish with chopped basil, ricotta cheese, and parmesan if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.