Lasagna Soup

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

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 or cheesy pull-apart bread.

MORE GROUND BEEF RECIPES
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Lasagna Soup INGREDIENTS

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

INGREDIENT ADDITIONS & SUBSTITUTIONS

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

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.

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.

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.

How to Store

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.

MORE RECIPES YOU’LL LOVE

• Cheeseburger Pie
• Frito Pie
• Layered Taco Salad
• Salisbury Steak
• Tater Tot Casserole

Lasagna Soup

This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 8

Calories: 354kcal

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.

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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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