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Lasagna Soup

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Lasagna Soup Recipe
This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.
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I’m excited to partner with Carusele to bring you delicious lasagna soup made with Laura’s Lean Ground Beef. Although I have been compensated, all opinions are my own. #LaurasLean

This hearty, homemade lasagna soup is an amazing twist on a family classic. With a rich tomato broth, plenty of melted cheese, and tender pasta, this simple, comforting favorite will be an often requested dinner time staple. Plus, it’s all made in one pot!

Be sure to try with our homemade dinner rolls, no yeast dinner rolls or cheesy pull-apart bread.

A close up of food, with Soup and Cheese

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LASAGNA SOUP INGREDIENTS

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You will need…

For the soup:

  • 1 lb Laura’s Lean Ground Beef
  • 1 yellow onion, finely diced
  • 2 tbsp Better Than Bouillon Roasted Beef Base
  • 1 tsp Worcestershire sauce
  • 1 tbsp minced garlic
  • ¼ tsp red pepper flakes, optional
  • 1 24-oz pasta sauce
  • 8 cups of chicken broth
  • 1 14-oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 2 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic salt
  • ½ tsp ground white pepper
  • 2 tsp salt
  • 1 whole bay leaf
  • 12 uncooked lasagna noodles, broken into 1-inch pieces
  • ½ cup heavy whipping cream, let sit out 10 minutes prior to adding in

For the garnish:

  • Mozzarella cheese, shredded
  • Parmesan cheese, shredded
  • Ricotta cheese
  • Fresh Basil, chopped

SUBSTITUTIONS AND ADDITIONS

ITALIAN SAUSAGE: Add in a little spice by adding Italian sausage in with your Laura’s Lean Ground Beef.

ROMANO CHEESE: Add in some Romano cheese instead of Parmesan for another layer of flavor.

PASTA: Of course, we make this with lasagna noodles, but you could always substitute another pasta if you don’t have any lasagna noodles on hand.

SPICE: If you like heat, you can add more crushed red pepper flakes. You can also completely omit if you would prefer.

Why We Love Laura’s Lean

I love using Laura’s Lean Ground Beef for our recipes! They offer the best taste and quality and make every recipe extra yummy.

Each 4-ounce serving contains less than 10g of fat, 4.5g or less of saturated fat, and less than 95mg of cholesterol per 100g serving. It’s certified through the American Heart Association heart check program and meets USDA standards for Extra Lean.

Choosing Laura’s Lean Ground Beef is a simple way to balance taste and nutrition for your family with their premium, better-for-you, 92% ground beef, 96% ground beef, and 92% beef patties available at retail stores nationwide.

Laura’s Lean Ground Beef is PERFECT in this recipe because it adds such great flavor but won’t leave your soup swimming in extra grease. I highly recommend it.

HOW TO MAKE THIS LASAGNA SOUP RECIPE

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STEP ONE: In a 6-quart dutch oven over medium heat add the ground beef. Cook until no longer pink. Drain grease and return beef to the dutch oven. Add onion, Better Than Bouillon Roasted Beef Base, Worcestershire sauce, minced garlic, and red pepper flakes. Cook until the onion is soft, about 5-7 minutes.

STEP TWO: Add pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, Italian seasoning, garlic salt, white pepper, salt, and the whole bay leaf. Stir together until all ingredients are well combined.

A bowl of soup, with Laser and Cheese

STEP THREE: Bring the sauce to a boil. Add 1 inch pieces of lasagna noodles and stir together. Turn down heat to low and let simmer uncovered for 30 minutes. Noodles should be soft and ready to eat at the 30 minute mark. 

PRO TIP: You can cook the noodles separately and add to individual servings instead of cooking all in one pot, if you prefer. This can be a great option if you anticipate a lot of leftovers.

A bowl of soup

STEP FOUR: Discard bay leaf. Add heavy cream while stirring the mixture. Let simmer an additional 3-4 minutes.

STEP FIVE: Scoop soup into individual bowls. Top each individual bowl of soup with mozzarella cheese, parmesan cheese, a spoonful of ricotta cheese, and fresh basil.

STORAGE

FRIDGE: This soup is best served fresh since the noodles will continue absorbing the broth and can eventually lead to mushy noodles. If you anticipate having leftovers, we would suggest adding the noodles separately.

FREEZER: You can easily make this a freezer meal by doing steps one and two of this recipe and then cooling and freezing. When you’re ready to make, thaw and then proceed with adding your pasta.

A close up of a plate of food, with Lasagna Soup

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Lasagna Soup Recipe

Lasagna Soup

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This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8

Ingredients
  

For the soup:

  • 1 lb Laura’s Lean Ground Beef
  • 1 yellow onion finely diced
  • 2 tbsp Better Than Bouillon Roasted Beef Base
  • 1 tsp Worcestershire sauce
  • 1 tbsp minced garlic
  • ¼ tsp red pepper flakes optional
  • 1 24- oz pasta sauce
  • 8 cups of chicken broth
  • 1 14- oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 2 tsp granulated sugar
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1 tbsp Italian seasoning
  • 1 tbsp garlic salt
  • ½ tsp ground white pepper
  • 2 tsp salt
  • 1 whole bay leaf
  • 12 uncooked lasagna noodles broken into 1 inch pieces
  • ½ cup heavy whipping cream let sit out 10 minutes prior to adding in

For the garnish:

  • Mozzarella cheese shredded
  • Parmesan cheese shredded
  • Ricotta cheese
  • Fresh Basil chopped

Instructions
 

  • In a 6 quart dutch oven over medium heat add the ground beef. Cook until no longer pink. Drain grease and return beef to the dutch oven. Add onion, Better Than Bouillon Roasted Beef Base, Worcestershire sauce, minced garlic, and red pepper flakes. Cook until the onion is soft, about 5-7 minutes.
  • Add pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried parsley, Italian seasoning, garlic salt, white pepper, salt, and the whole bay leaf. Stir together until all ingredients are well combined.
  • Bring the sauce to a boil. Add 1 inch pieces of lasagna noodles and stir together. Turn down heat to low and let simmer uncovered for 30 minutes. Noodles should be soft and ready to eat at the 30 minute mark.
  • Discard bay leaf. Add heavy cream while stirring the mixture. Let simmer an additional 3-4 minutes.
  • Scoop soup into individual bowls. Top each individual bowl of soup with mozzarella cheese, parmesan cheese, a spoonful of ricotta cheese, and fresh basil.
  • Serve immediately.

Video

Nutrition

Calories: 354kcal | Carbohydrates: 46g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 2935mg | Potassium: 1012mg | Fiber: 4g | Sugar: 10g | Vitamin A: 807IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 4mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Kathleen Sweetin says

    I need to make this before giving it a five star rating but it looks like it will be quite good. I do have some questions. If the recipe uses beef as its base, why did you use chicken broth, especially as the recipe uses the Beef Better than Boullion base. Why not just add hot water to the Base or use a beef broth? The other question I have is this: Have any of you tried using ricotta in this soup or does it just leave lumps or not work at all?

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