Lasagna Soup (Perfected Recipe!) - Cooking Classy (2024)

Published December 31, 2018. Updated April 19, 2021

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This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Lasagna Soup (Perfected Recipe!) - Cooking Classy (1)

Lasagna Soup

I first shared this recipe way back in December 2013 and since then I’ve made it countless times. It’s been a go-to recipe for 5 years going strong so I figured it was time to update the photos and add tips.

How To Make Lasagna Soup Video Tutorial

On a chilly day this is one of my favorite ways to warm up. It’s such a cozy soup and it has such an incredibly flavor.

You get an herbed tomato based broth that’s filled with hearty bits of ground beef, and it’s finished off with a generous mound of cheese that melts perfectly into the steaming hot soup.

This simple recipe may look a little daunting due to the long list of ingredients but a lot of it is pantry staples you likely already have so don’t miss out on this recipe thinking it’s too much.

It’s actually easy to make and perfect for weeknights. Try it soon, it’s likely to become a chilly night staple!

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Ingredients Needed for Lasagna Soup

  • Olive oil
  • Lean ground beef
  • Yellow onion
  • Garlic
  • Low-sodium chicken broth
  • Canned diced tomatoes, crushed tomatoes, and tomato paste
  • Dried herbs basil, oregano, rosemary, thyme
  • Seasoning Salt and pepper
  • Cheeses mozzarella, parmesan, ricotta
  • Dried lasagna noodles (campanelle or bow-ties works great too)
  • Fresh parsley

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How to Make Lasagna Soup

  • Heat one tablespoon olive oil in a large pot over medium-high heat.
  • Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside.

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  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes.
  • Add in garlic and saute 30 seconds longer.

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  • Pour in broth, diced tomatoes, crushed tomatoes, tomato paste and herbs.
  • Bring to a boil, then reduce heat, cover and simmer 20 minutes.

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  • Meanwhile cook pasta according to package instructions.
  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

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  • Add cooked pasta to soup and thin soup with a little more broth if desired. See notes below next photo.
  • Stir together cheeses then serve soup with dollops of cheese.

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Can I Cook the Pasta in the Soup?

  • If you plan on serving the soup right away you can also just simmer the noodles with the soup. Add 1 extra cup of broth or water to make up for what the noodles will absorb. They’ll likely take about 12 – 14 minutes to cook with soup.
  • I like to cook pasta separately and add to individual servings then reserve remaining noodles (tossed with oil) for leftovers separately. We don’t finish the whole pot in one sitting and I hate soggy pasta.

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What If I Don’t Have all Those Dried Herbs?

If you don’t have the long list of herbs I’ve also tried this with 1 Tbsp Italian seasoning and it works great.

Can I Use Fresh Herbs?

I’ve also made this with fresh basil in place of dried. If doing so use 1/4 cup chopped fresh basil. You could also use fresh oregano, rosemary or thyme too just triple those amounts.

Can I Freeze This Soup?

The soup will freeze great without the pasta or cheeses mixed in. Freeze cheeses and pasta separately (lightly rinse pasta, drain then drizzle and toss with a little oil so it doesn’t stick excessively).

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Tips for This Recipe

  • You can use half Italian sausage in place of the ground beef (or try half sausage half beef). You can use ground turkey to cut fat.
  • You could also replace parmesan cheese with romano cheese.
  • Freeze any leftover crushed tomatoes (if you had to use a large can and couldn’t find the small) or tomato paste for a later use.

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More Italian Soup Recipes You’ll Love!

  • Zuppa Toscana
  • Pasta e Fagioli
  • Spinach Tomato Tortellini Soup
  • Italian Wedding Soup
  • Italian Vegetable Lentil Soup
  • Minestrone
  • Italian Beef Stew

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

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Lasagna Soup

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This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Watch the video

Servings: 6

Prep15 minutes minutes

Cook35 minutes minutes

Ready in: 50 minutes minutes

Ingredients

Instructions

  • Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.

  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

  • Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

  • Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

  • Meanwhile, prepare lasagna noodles according to directions listed on package.

  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

  • Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Notes

  • *If you don't love garlic you can reduce to 2 or 3 cloves.
  • **If you don't have all the dried herbs listed then 1 Tbsp Italian seasoning can be use instead.
  • ***Another great option that's faster is to use campanelle pasta or bowtie pasta.
  • ****If you plan on left overs I like to add pasta to individual servings. If you plan on serving it all right away you can just simmer the noodles in with the soup for about 12 minutes (add 1 cup extra broth to make up for what they absorb).
  • If you'd like to add another veggie it's also good with a diced carrot added along with the onion.
  • Recipe originally listed 1 tsp sugar and 1/2 tsp crushed fennel seeds be added along with the other herbs, I've omitted this as I feel they aren't a must so we can cut down on ingredients.

Nutrition Facts

Lasagna Soup

Amount Per Serving

Calories 546Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 92mg31%

Sodium 649mg28%

Potassium 1041mg30%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 9g10%

Protein 38g76%

Vitamin A 895IU18%

Vitamin C 17.9mg22%

Calcium 381mg38%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: Italian

Keyword: Lasagna Soup

Author: Jaclyn

Lasagna Soup (Perfected Recipe!) - Cooking Classy (2024)

FAQs

How do I make my lasagna less soupy? ›

Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna.

Where did lasagna soup originate? ›

Traditional lasagna, baked in a casserole dish, first became popular in the 1930s in Italian American restaurants and was presented as frozen food in the 1950s, said Ian MacAllen, the author of “Red Sauce: How Italian Food Became American.” The soup version was likely first introduced at Windsor's Lounge at the Palmer ...

How to make lasagna sauce thicker? ›

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

Why does my lasagna get watery? ›

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

How to stop lasagne from going sloppy? ›

How can I keep lasagna from being a mushy mess? The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick.

Do Italians put ricotta in lasagna? ›

In southern Italy lasagna is generally made with dried sheets of pasta layered with rich meat ragú, ricotta and mozzarella. In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano.

Can Muslims eat lasagna? ›

Several food companies offer halal processed foods and products, including halal foie gras, spring rolls, chicken nuggets, ravioli, lasagna, pizza and baby food. Halal ready meals are a growing consumer market for Muslims in Britain and America and are offered by an increasing number of retailers.

What do Italians eat with lasagna? ›

Lasagne (it's plural, not singular) are a primo, so you eat it on its own, but followed by at least some vegetables or, if it's a festive meal, also some proteins in the form of meat (as most lasagne are meat-based) and vegetables.

Why add tomato paste to lasagna? ›

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

Should you add sugar to lasagna sauce? ›

Sugar: Two tablespoons of white sugar add subtle sweetness and enhance the flavor of the sauce.

How do you keep the top layer of lasagna going hard? ›

And finally, to avoid your lasagne drying out, cover the top with foil while it's baking, then remove it halfway through so that the top can brown nicely.

Why put an egg in ricotta for lasagna? ›

For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny. One or more eggs are recommended whether you add the other ingredients mentioned here or not.

What is a good substitute for ricotta cheese in lasagna? ›

What can I use in place of ricotta cheese in lasagna? Instead of ricotta cheese, use cottage cheese, cream cheese, shredded cheese, or mascarpone.

Why does my lasagna falls apart when I cut it? ›

If your lasagna is falling apart it could be because, it is to hot. Let it sit about 5 mins after you pull it out of the oven.

How do you thicken lasagna filling? ›

You could also use a roux, a cooked mixture of starch and fat (usually flour and butter). It's a highly popular and equally effective thickening agent. To make a roux, melt butter in a pan, add flour, and whisk until it forms a thick golden brown paste. Add it to your tomato sauce and whisk well to prevent clumping.

How do you Make lasagna moist again? ›

How do you reheat lasagna without drying it out? Refrigerated lasagna is best when adding additional liquid or sauce on top before reheating it in the oven. Use foil to cover the lasagna so it helps seal in the moisture while it reheats.

How do you fix a soupy casserole? ›

Just because your casserole is starting to look a bit soupy doesn't mean it's beyond saving. In fact, all you need to do is add some pasta noodles or grains to your base. This trick works for the simple reason that both types of ingredients soak up water as they cook.

How do you thicken lasagna sauce without tomato paste? ›

Use Cornstarch or Arrowroot: Mix a slurry of cornstarch or arrowroot with water and stir it into the sauce. 🌽 Parmesan Cheese: Grate and add Parmesan cheese; it not only thickens but also enhances flavor.

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