Lasagna Soup Recipe
Lasagna Soup is comforting, filling, and so easy to make! After a long, chilly day, this is the recipe to heat up on your stove top. It features ground beef, sausage, onions, cheeses, lasagna noodles and more all mixed together in a robust tomato broth.
Lasagna Soup
Craving a bowl of real comfort? Lasagna Soup is the recipe for you! It has everything you love about traditional lasagna all tossed together in a big pot. It’s meaty, cheesy, and packed with lasagna noodles. Trust me, after a heaping serving of Lasagna Soup for dinner, you won’t still be hungry… But it’s so tasty that you’ll be craving seconds!
This soup is definitely a family favorite in my home. It’s a kid friendly recipe that my husband and I are also pretty obsessed with! While this recipe does call for a light sprinkle of red pepper flakes, it’s not overly spicy at all. However, you can always omit the red pepper flakes entirely if you’re serving this soup to some sensitive palates.
I’m a fan of so many soups, but I struggle to think of one as savory, rich, and comforting as this one. Besides all of the key lasagna ingredients, the broth itself is also downright delicious! It’s primarily made with chicken stock and marinara sauce and it features plenty of dried herbs to really solidify that mouthwatering Italian flavor.
Ingredients for Lasagna Soup
- BEEF – 1/2 pound ground beef
- SAUSAGE – 1/2 pound ground Italian sausage
- SALT AND PEPPER – salt and freshly ground black pepper, to taste
- ONION – 1 yellow onion , chopped
- OLIVE OIL – 1 Tablespoon olive oil
- GARLIC – 3 cloves garlic , minced
- MARINARA SAUCE – 24 ounce marinara sauce
- RED PEPPER FLAKES – 1/4 teaspoon red pepper flakes
- HERBS – 2 teaspoons dried parsley, 1/2 teaspoon dried oregano leaves, 1 teaspoons dried basil
- BROTH – 7 cups low sodium chicken broth
- LASAGNA NOODLES – 9 lasagna noodles, broken into 4ths
- CHEESES – 10 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1/2 cup freshly grated parmesan cheese
How to Make Lasagna Soup
COOK THE MEAT. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
COOK ONIONS AND GARLIC. In a large pot, heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
CREATE THE BROTH AND ADD BEEF. Stir in marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Add the ground beef to the pot.
ADD NOODLES. Bring to boil then add lasagna noodles to the pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.
MAKE IT CHEESY. In a small bowl, stir together mozzarella, parmesan and ricotta cheese. Serve soup into bowls, and dollop a scoop of the cheese mixture on top. Serve with garlic bread for dipping.
Can I make Lasagna Soup in the Crockpot?
Yes! This soup is so easy to make in the slow cooker. Start off by cooking the beef and sausage as the recipe instructs, drain it, then toss it in the Crockpot. Stir in all of the remaining ingredients and cook on low for 7-8 hours. In the last thirty minutes, boil the pasta on the stove until cooked al dente and drain it. Stir the cooked noodles in the Crockpot and let them sit in there for about 10-15 minutes prior to serving.
Lasagna Soup
Ingredients
- ½ pound ground beef
- ½ pound ground Italian sausage
- salt and freshly ground black pepper, to taste
- 1 yellow onion, chopped
- 1 Tablespoon olive oil
- 3 cloves garlic, minced
- 24 ounce marinara sauce
- ¼ teaspoon red pepper flakes
- 2 teaspoons dried parsley
- ½ teaspoon dried oregano leaves
- 1 teaspoons dried basil
- 7 cups chicken broth, 56 oz
- 9 lasagna noodles, broken into 4ths
- 10 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Instructions
- In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.
- In a large pot, heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.
- Stir in marinara sauce, red pepper flakes, parsley, oregano, basil, and chicken broth. Add the ground beef to the pot.
- Bring to boil then add lasagna noodles to the pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender.
- In a small bowl, stir together mozzarella, Parmesan and ricotta cheese
- Serve soup into bowls, and dollop a scoop of the cheese mixture on top. Serve with garlic bread for dipping.
Notes
- This soup is so easy to make in the slow cooker. Start off by cooking the beef and sausage as the recipe instructs, drain it, then toss it in the Crockpot. Stir in all of the remaining ingredients and cook on low for 7-8 hours. In the last thirty minutes, boil the pasta on the stove until cooked al dente and drain it. Stir the cooked noodles in the Crockpot and let them sit in there for about 10-15 minutes prior to serving.
Stay warm this fall and winter with more of my favorite soup recipes! Some of the best ones include Slow Cooker Broccoli Cheddar Soup, and Slow Cooker Chicken Noodle Soup.