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Bowl of lasagna soup garnished with torn basil and parmesan cheese with another bowl nearby.
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5 from 23 votes

Lasagna Soup

This one-pot lasagna soup recipe is comfort in a bowl. Made with lasagna noodles, ground beef and a delicious spice blend it's lasagna in soup form!
Course Soup
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 50 minutes
0 minutes
Total Time 1 hour
Servings 6 servings
Calories 491kcal
Author Yumna Jawad

Ingredients

Instructions

  • Add olive oil to a large dutch oven and set over medium heat. Once the olive oil is shimmering, add onions, carrots and celery and cook for 7 to 9 minutes, or until the vegetables have softened and the onion is translucent.
  • Add garlic, Italian seasoning, salt, pepper and crushed red pepper, and cook for 1 to 2 minutes, or until the garlic is very fragrant.
  • Add the ground beef, breaking it up with a spatula, and cook for about 5 minutes, or until no longer pink. Add tomato paste, stirring to incorporate it into the meat and vegetables, and cook for 2 minutes.
  • Add the diced tomatoes, marinara sauce and vegetable broth and bring to a boil. Reduce heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are very soft.
  • Once the vegetables have softened, return the soup to a boil and add lasagna noodles. Cook at a gentle boil for 8 to 10 minutes, or until the pasta is al dente.
  • Serve the soup in large bowls topped with a dollop of ricotta, grated Parmesan and a sprinkle of fresh basil.

Notes

Tip: Make a big batch of this lasagna soup minus the noodles for an easy dump-and-heat freezer meal for busy weeknights!

Nutrition

Calories: 491kcal | Carbohydrates: 46g | Protein: 27g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 568mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4mg