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Lasagna Soup


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10 min
30 min
Lasagna Soup

The secret to this soup is the toppings/mix-ins. It’s ALL about the cheese on top. Swirling in a scoop of ricotta, and a sprinkle of mozzarella is what takes this ordinary soup to extraordinary. I mean, can you even handle that cheesy goodness?


  • 2 tablespoons olive oil

  • 1 onion, small dice

  • pound ground beef

  • 3/4 teaspoon salt (divided)

  • pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried thyme

  • 4 garlic cloves, minced

  • 8 ounces mushroom, thinly sliced

  • 1 tablespoon tomato paste

  • 1 (28 ounce) can crushed tomatoes

  • 4 cups low sodium chicken broth or stock

  • 1 cup your favorite marinara sauce

  • 1/4 pound lasagna noodles, broken into bite size pieces (about 4-5 noodles)

  • 1/4 cup fresh chopped parsley

  • 2 tablespoons grated parmesan cheese, plus more for serving


  • shredded mozzarella cheese

  • ricotta cheese

  • chopped basil


  • Heat a large pot over medium/high heat. Add oil, onion, a pinch of salt and pepper and cook for 3-5 minutes until onions begin to soften. Add the ground beef and begin to break it up with a wooden spoon.

  • Add 1/2 teaspoon salt, pinch of pepper, garlic powder, oregano and thyme and cook meat until no longer pink (about 5 minutes), breaking it up as it cooks. Add the garlic and cook for another minute.

  • Remove meat from the pot and set aside while you cook the mushrooms. If pan is very dry add another tablespoon of oil. Add the mushrooms and 1/4 teaspoon salt. Cook for 3-5 minutes.

  • Add the cooked meat back into the pot and combine with the mushrooms. Add the tomato paste, crushed tomatoes, chicken stock and marinara sauce. Stir to combine. Bring mixture to a boil then reduce to a simmer and add the lasagna noodles. Simmer until noodles are cooked through, stirring occasionally (about 10-15 minutes).

  • Once noodles are cooked, turn off the heat and stir in chopped parsley, 2 tablespoons of parmesan cheese and if needed, a little more salt and pepper to taste.

  • Ladle soup into bowls and serve with a scoop of ricotta cheese, a large pinch of shredded mozzarella, a sprinkle of grated parmesan and some chopped basil. Enjoy immediately!


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