Go Back
+ servings
Lasagna Soup Recipe

Lasagna Soup

This hearty homemade lasagna soup offers a rich, tomato broth with melted cheese and lasagna noodles in a simple, one-pot meal.
Course Main Course
Cuisine American, Italian
Keyword Lasagna Soup, Lasagna Soup Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 354kcal


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


  • 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.



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