Lasagna Soup Recipe
Make this easy Lasagna Soup recipe – a quick, one-pot comfort food with ground beef, tender noodles, rich tomato broth, and creamy cheese topping. Ready in 30 minutes, it’s perfect for weeknights, meal prep, or cozy dinners.
Servings: 6
Equipment
Ingredients
- 1 pound ground beef
- 1.5 teaspoons Stone House Seasoning
- 1/2 medium onion diced (optional)
- 1 recipe marinara sauce homemade or 1 (24-ounce) store-bought marinara sauce
- 2 teaspoons dried parsley
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 8 cups chicken broth
- 10 whole lasagna noodles broken into pieces
- 1 (10-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
Instructions
- Make the Soup. Add the ground beef to a 6-quart Dutch oven or large pot set over medium-high heat. Cook until the ground beef is browned and the onion is translucent, about 3 minutes. Drain away any grease. Stir in the diced onion (if using) Stone House Seasoning, marinara sauce, parsley, oregano, basil, and broth.
- Add the Noodles. Break the lasagna noodles into 2-inch pieces and stir into the soup. Reduce the heat to medium-low and stir occasionally. Cook until the noodles are tender, about 10 minutes.
- Make Cheese Mixture. Mix together the ricotta, Mozzarella, and Parmesan cheeses in a small bowl.
- Serve. Ladle the soup into individual soup bowls and top with dollops of the cheese mixture on top and garnish with fresh basil or parsley, if desired.
Notes
Ingredient Swaps:
- Protein Swaps: Use ground turkey or chicken for a leaner option or add 1/2 pound Italian sausage for additional flavor.
- Spice it Up: Add crushed red pepper flakes, hot sauce or diced jalapeño to add a spicy flavor.
- Creamier Broth: Stir in 1/2 cup heavy cream right before removing the soup from the heat and serving.
- Vegetarian/ Vegan: Omit the meat and add veggies like zucchini, eggplant, or squash and swap the cheeses for a vegan variety or omit entirely.
- Gluten-Free: Use gluten-free pasta.
- Low-Carb: Swap noodles for thinly sliced zucchini, eggplant, or even cauliflower florets.
- Dairy-Free: Omit or use cashew ricotta or nutritional yeast for cheeses.
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Reheat: Prepare the soup base up to 3 days ahead and refrigerate. Cook noodles fresh when reheating to avoid mushiness. Add fresh toppings just before serving.
- Freeze: Freeze the soup without noodles and cheese topping in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. Add freshly cooked noodles and cheese mixture.
- Meal Prep: Make the soup base and store in the fridge. Cook the noodles in a pan on the stove before serving (to avoid them being mushy) and store the cheese mixture separate. Add the freshly cooked noodles and the cheese topping when serving.
Nutrition
Calories: 348kcal | Carbohydrates: 6g | Protein: 24g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 2205mg | Potassium: 331mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 2mg
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