Lasagna Soup is all the wonderful, memory-filled flavors of a classic lasagna in soup form! Ground beef is sautéd together with garlic and aromatics, then simmered low and slow with a decadent sauce of tomato sauce and beef stock. Mini lasagna noodles get swirled in and make the perfect spoonful of lasagna soup!

This Lasagna Soup recipe is a wonderful, homey pot of soup to have simmering on the stove. I sure didn’t mind having leftovers of this one! You can easily heat up the leftover Lasagna Soup, or pour the leftovers into a baking dish, top it with cheese and bake it for a re-constructed Lasagna Soup Lasagna. Ya feel me? I’m just thinking about all that gooey, melty cheese that would crust over on the top. Leftovers are never a bad idea!

Lasagna Flavors

Start this infusing this soup recipe with all the classic lasagna flavors by browning some ground beef in the bottom of the soup pot or Dutch oven. Cooking it all in the same pot helps build the layers of flavor as well!

Next, in go all the goodies! I’m talking onion, garlic, dried oregano, dried basil and crushed red pepper flakes. It instantly starts smelling like lasagna after this!

Then, it’s time to create the “soup” part of the soup. AKA: the broth! This is made by pouring in tomato sauce, diced tomatoes and beef stock. Swirl it all together to create a decadent soup. Simply irresistible!

Finally, the fun part: noodles! You can’t have lasagna without the classic, squiggly-edged lasagna noodles. Let’s dive into those below!

Let’s Talk Lasagna Noodles

Originally for this recipe, I used regular lasagna noodles that I broke into pieces. BUT NOW, there’s this wonderful invention of mini lasagna noodles! Brilliant! They are still perfectly squiggly and really do taste like miniature lasagna noodles. Check out your local grocery store to see if they have them. If you are in the midwest region, Hyvee carries them. I also found this version of them on Amazon.

If you are able to get your hands on some of the mini lasagna noodles, I highly recommend going this route as it is much easier and so darn cute. I also noticed that they aren’t as thick as regular lasagna noodles, which makes them much more suitable for a soup.

Otherwise. you can go the route of breaking the large lasagna noodles into smaller pieces. When using this method, about 3/4 of the lasagna noodle box will be used. Since they are more dense, not as many of them will be needed for the soup. Try to break them into even-sized pieces to match each other.

**I highly recommend cooking the noodles in a separate pot of water according to package instructions to get al dente noodles. Then, drain the noodles and add them into the soup. This way, the noodles won’t absorb all the broth that was just made in the soup while they are cooking. 

How to Serve

After the soup has simmered away, it’s time to dig in! Ladle the soup in to bowls and top with desired toppings. Here’s some ideas:

Looking for other Soup Recipes? Check these out!

 

Sweet Potato Taco Soup
Creamy Tortellini Soup
Roasted Tomato Soup

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Lasagna Soup


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Description

Lasagna Soup is all the wonderful, memory-filled flavors of a classic lasagna in soup form! Ground beef is sautéd together with garlic and aromatics, then simmered low and slow with a decadent sauce of tomato sauce and beef stock. Mini lasagna noodles get swirled in and make the perfect spoonful of lasagna soup!


Ingredients

Scale
  • 2 pounds ground beef
  • 1 small onion, diced
  • 1 1/2 tablespoons chopped garlic
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon crushed red pepper flakes
  • 15 oz can tomato sauce
  • 15 oz can diced tomatoes
  • (2) 32 oz containers beef stock (64oz total)
  • 1 pound mini lasagna noodles

 

Topping ideas:

  • Ricotta cheese
  • Cottage cheese
  • Shredded mozzarella
  • Fresh basil
  • Garlic bread

Instructions

  1. Add the ground beef to a large pot or Dutch oven and brown over medium heat, breaking apart slightly during the process. Add in the onion and sauté for a few minutes more until translucent.
  2. Add in the garlic, oregano, basil, salt and red pepper flakes and stir to combine.
  3. Pour in the tomato sauce, diced tomatoes and beef stock and stir to combine. Bring to a low boil, then reduce the heat to low and allow to simmer for about 20 minutes.
  4. Meanwhile, cook the noodles in a separate pot of boiling water according to package instructions to get al dente noodles. Drain the noodles and then add them into the lasagna soup after it has been simmering for 20 minutes.
  5. Stir the noodles in to combine completely. Allow to simmer for a few minutes more for the noodles to be able to soak in some of the flavors.
  6. Ladle into bowls and serve with desired toppings. Enjoy!

Notes

  • Mini lasagna noodles are highly recommended for this recipe as they are easier to use and aren’t as thick as regular lasagna noodles. If mini lasagna noodles can’t be found, then regular lasagna noodles can be broken into smaller pieces, then boiled according to package instructions. Use about 3/4 of the box of regular lasagna noodles as they are more dense.
  • Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soups & Stews

Nutrition

  • Serving Size: 1
  • Calories: 337
  • Sugar: 4.5g
  • Fat: 9g
  • Carbohydrates: 21.5g
  • Fiber: 2.6g
  • Protein: 41.1g
  • Cholesterol: 118mg

Keywords: Lasagna Soup

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

Affiliate Links

This post may contain affiliate links, which means that KJ & Company would receive a small commission if anything is purchased. Thank you for supporting KJ & Company in all the ways that you do!

Recipe originally posted on 4/14/2018 – recipe and photos updated on 1/14/2022.

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