Lasagna Soup Recipe
This Best Lasagna Soup Recipe is the ultimate cozy, cheesy, and easy comfort food! Packed with all the flavors of classic lasagna—tender noodles, a rich tomato broth, and loads of melty mozzarella—this one-pot soup is perfect for busy weeknights. Topped with a creamy ricotta mixture, every spoonful is pure comfort. Ready in under an hour, this easy lasagna soup will be your new family favorite! Serve with garlic bread for the perfect cozy dinner idea.
Ingredients
Lasagna Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion finely chopped
- 8 garlic cloves minced
- 1 pound ground beef
- ½ cup Tomato paste
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 28 oz can crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon granulated white sugar
- 1 bay leaf
- 3 cups chicken broth
- 3 cups beef broth
- ½ cup heavy whipping cream
- 1 cup parmesan cheese freshly grated
- 1 parmesan rind optional but adds a ton of flavor!
- 1 cup mozzarella cheese freshly grated
- 8 - 10 lasagna noodles broken into approx. 1-2 inch pieces
Ricotta Cheese Topping
- 1 ¼ cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese freshly grated
- sprinkle of salt
Instructions
- Sauté the Onion and Garlic: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute.
- Cook the Ground Beef: Add the ground beef to the pot. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook, breaking the meat into small pieces, until browned and fully cooked, about 8–10 minutes.
- Add the Tomato Base and Herbs: Stir in the tomato paste, dried basil, oregano, and thyme. Cook for 3–5 minutes to develop the flavors.
- Build the Soup: Add the crushed tomatoes, chicken broth, beef broth, granulated sugar, broken lasagna noodles, parmesan rind, grated parmesan, and mozzarella cheese. Stir until well combined. Season with an additional pinch of salt and pepper, and add the bay leaf.
- Simmer: Bring the soup to a boil, then reduce the heat to a gentle simmer. Cook for 20 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Add the Cream: Stir in the cream and simmer gently for 10 minutes until warmed through. Remove and discard the bay leaf before serving.
- Prepare the Ricotta Topping: While the soup simmers, combine the ricotta, mozzarella, parmesan, and a sprinkle of salt in a medium bowl. Mix well and refrigerate until ready to serve.
- Serve: Ladle the soup into bowls and top each serving with a dollop of the ricotta mixture. Garnish with additional grated parmesan, if desired. Serve and enjoy!