How To Serve Lasagna Soup Recipe The Best

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Lasagna soup is a soul-warming comfort food that combines all the delicious elements of classic lasagna in a delightful and convenient bowl. It’s perfect for chilly nights or when you’re craving a satisfying meal without the commitment of layering an entire pan.

This recipe is a fantastic way to use up leftover ground beef, ricotta cheese, and marinara sauce, but it’s also easy to prepare with fresh ingredients.

Easy Lasagna Soup
Easy Lasagna Soup

Ingredients (serves 6-8)

1 tablespoon olive oil

  • 1 pound ground beef (or Italian sausage)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces dry broken lasagna noodles
  • 15 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh chopped parsley, for garnish (optional)

  • Directions

    1. Sauté the Meat and Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.

    2. Add Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    3. Build the Base: Pour in the crushed tomatoes, diced tomatoes (with their juices), beef broth, oregano, basil, red pepper flakes (if using), bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.

    4. Incorporate the Noodles: Add the broken lasagna noodles to the simmering soup. Cook according to package directions, stirring occasionally, until the noodles are tender but still have a slight bite. This usually takes about 10-12 minutes.

    5. Cheese Time! Once the noodles are cooked, remove the bay leaf and discard. Stir in the ricotta cheese until it’s evenly distributed throughout the soup.

    6. Get Cheesy: Turn off the heat and ladle half of the soup into a serving bowl. Top with half of the shredded mozzarella cheese and half of the grated Parmesan cheese. Repeat with the remaining soup in another bowl and top with the remaining cheese.

    7. Broil for a Golden Finish: Preheat your oven’s broiler setting. Carefully place the soup bowls under the broiler and cook until the cheese is melted and bubbly, about 2-3 minutes. Watch closely to avoid burning the cheese.

    8. Serve and Enjoy: Garnish with fresh chopped parsley (optional) and serve the lasagna soup piping hot with crusty bread for dipping.

    Nutrition Facts (per serving)

    This recipe yields approximately 6-8 servings. Here’s a general estimate of the nutritional content per serving:

    Calories: 500-600 (depending on the fat content of the ground beef and cheeses used)

  • Fat: 25-30 grams
  • Saturated Fat: 10-15 grams
  • Cholesterol: 70mg
  • Sodium: 800mg (depending on the sodium content of the broth and canned tomatoes)
  • Carbohydrates: 50-60 grams
  • Fiber: 5-7 grams
  • Protein: 30-35 grams

  • Note: This is just an approximation, and the actual nutritional content may vary depending on the specific ingredients you use.


    Lasagna soup is a fantastic way to enjoy the comforting flavors of lasagna without all the work. It’s a hearty and satisfying meal that’s perfect for feeding a crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Now, let’s answer some frequently asked questions about lasagna soup:


    1. Can I Substitute Ground Chicken or Turkey for the Ground Beef?

    Absolutely! Ground chicken or turkey can be a great leaner option in this recipe. Simply follow the same cooking instructions as for ground beef.

    2. What if I Don’t Have Broken Lasagna Noodles?