Lasagna Soup (Perfected Recipe!) - Cooking Classy (2024)

Published December 31, 2018. Updated April 19, 2021

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This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Lasagna Soup (Perfected Recipe!) - Cooking Classy (1)

Lasagna Soup

I first shared this recipe way back in December 2013 and since then I’ve made it countless times. It’s been a go-to recipe for 5 years going strong so I figured it was time to update the photos and add tips.

How To Make Lasagna Soup Video Tutorial

On a chilly day this is one of my favorite ways to warm up. It’s such a cozy soup and it has such an incredibly flavor.

You get an herbed tomato based broth that’s filled with hearty bits of ground beef, and it’s finished off with a generous mound of cheese that melts perfectly into the steaming hot soup.

This simple recipe may look a little daunting due to the long list of ingredients but a lot of it is pantry staples you likely already have so don’t miss out on this recipe thinking it’s too much.

It’s actually easy to make and perfect for weeknights. Try it soon, it’s likely to become a chilly night staple!

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Ingredients Needed for Lasagna Soup

  • Olive oil
  • Lean ground beef
  • Yellow onion
  • Garlic
  • Low-sodium chicken broth
  • Canned diced tomatoes, crushed tomatoes, and tomato paste
  • Dried herbs basil, oregano, rosemary, thyme
  • Seasoning Salt and pepper
  • Cheeses mozzarella, parmesan, ricotta
  • Dried lasagna noodles (campanelle or bow-ties works great too)
  • Fresh parsley

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How to Make Lasagna Soup

  • Heat one tablespoon olive oil in a large pot over medium-high heat.
  • Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned.
  • Drain fat from beef and set beef aside.

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  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes.
  • Add in garlic and saute 30 seconds longer.

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  • Pour in broth, diced tomatoes, crushed tomatoes, tomato paste and herbs.
  • Bring to a boil, then reduce heat, cover and simmer 20 minutes.

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  • Meanwhile cook pasta according to package instructions.
  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

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  • Add cooked pasta to soup and thin soup with a little more broth if desired. See notes below next photo.
  • Stir together cheeses then serve soup with dollops of cheese.

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Can I Cook the Pasta in the Soup?

  • If you plan on serving the soup right away you can also just simmer the noodles with the soup. Add 1 extra cup of broth or water to make up for what the noodles will absorb. They’ll likely take about 12 – 14 minutes to cook with soup.
  • I like to cook pasta separately and add to individual servings then reserve remaining noodles (tossed with oil) for leftovers separately. We don’t finish the whole pot in one sitting and I hate soggy pasta.

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What If I Don’t Have all Those Dried Herbs?

If you don’t have the long list of herbs I’ve also tried this with 1 Tbsp Italian seasoning and it works great.

Can I Use Fresh Herbs?

I’ve also made this with fresh basil in place of dried. If doing so use 1/4 cup chopped fresh basil. You could also use fresh oregano, rosemary or thyme too just triple those amounts.

Can I Freeze This Soup?

The soup will freeze great without the pasta or cheeses mixed in. Freeze cheeses and pasta separately (lightly rinse pasta, drain then drizzle and toss with a little oil so it doesn’t stick excessively).

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Tips for This Recipe

  • You can use half Italian sausage in place of the ground beef (or try half sausage half beef). You can use ground turkey to cut fat.
  • You could also replace parmesan cheese with romano cheese.
  • Freeze any leftover crushed tomatoes (if you had to use a large can and couldn’t find the small) or tomato paste for a later use.

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More Italian Soup Recipes You’ll Love!

  • Zuppa Toscana
  • Pasta e Fagioli
  • Spinach Tomato Tortellini Soup
  • Italian Wedding Soup
  • Italian Vegetable Lentil Soup
  • Minestrone
  • Italian Beef Stew

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

Lasagna Soup (Perfected Recipe!) - Cooking Classy (12)

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Lasagna Soup

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This Lasagna Soup is one of my all time favorites! You get all the flavors of a delicious hearty lasagna in a comforting soup form! It's loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

Watch the video

Servings: 6

Prep15 minutes minutes

Cook35 minutes minutes

Ready in: 50 minutes minutes

Ingredients

Instructions

  • Heat one tablespoon olive oil in a large pot over medium-high heat. Once hot, crumble beef into pot, season with salt and pepper to taste and cook, stirring occasionally until browned. Drain fat from beef and set beef aside.

  • Heat remaining 1 Tbsp olive oil in pot, add chopped yellow onion and saute until it begins to soften, about 3 minutes. Add in garlic and saute 30 seconds longer.

  • Add in chicken broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, rosemary, thyme, browned ground beef and season with salt and pepper to taste.

  • Bring just to a boil, then reduce heat to medium-low, cover and simmer 20 minutes.

  • Meanwhile, prepare lasagna noodles according to directions listed on package.

  • In a mixing bowl, using a fork, stir together mozzarella, parmesan and ricotta.

  • Stir cooked pasta into soup along with parsley, then thin soup with a little more broth if desired****.

  • Ladle soup into bowls, dollop with a large scoop of the cheese mixture and sprinkle with chopped parsley (cheese will melt well once stirred into soup).

Notes

  • *If you don't love garlic you can reduce to 2 or 3 cloves.
  • **If you don't have all the dried herbs listed then 1 Tbsp Italian seasoning can be use instead.
  • ***Another great option that's faster is to use campanelle pasta or bowtie pasta.
  • ****If you plan on left overs I like to add pasta to individual servings. If you plan on serving it all right away you can just simmer the noodles in with the soup for about 12 minutes (add 1 cup extra broth to make up for what they absorb).
  • If you'd like to add another veggie it's also good with a diced carrot added along with the onion.
  • Recipe originally listed 1 tsp sugar and 1/2 tsp crushed fennel seeds be added along with the other herbs, I've omitted this as I feel they aren't a must so we can cut down on ingredients.

Nutrition Facts

Lasagna Soup

Amount Per Serving

Calories 546Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 11g69%

Cholesterol 92mg31%

Sodium 649mg28%

Potassium 1041mg30%

Carbohydrates 41g14%

Fiber 4g17%

Sugar 9g10%

Protein 38g76%

Vitamin A 895IU18%

Vitamin C 17.9mg22%

Calcium 381mg38%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: Italian

Keyword: Lasagna Soup

Author: Jaclyn

Lasagna Soup (Perfected Recipe!) - Cooking Classy (2024)

FAQs

What goes down first when making lasagna? ›

Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.

How do you make lasagna not soggy? ›

How to keep lasagna from being a mushy mess - Quora. The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick.

Where did lasagna soup originate? ›

Lasagna soup is a delightful twist on the classic Italian dish, lasagna, in a comforting soup form. While the exact origin of lasagna soup is unclear, it is believed to have originated in the United States, likely as a creative adaptation of the popular pasta dish.

How many levels should lasagna be? ›

You will need four layers of noodles total. It is best to start and finish with wider layers, so if you have less than 16 noodles, put your extra noodles in the bottom or top layers.

Do you put cheese in between lasagna layers? ›

The best way to layer your lasagna is to start with a layer of red sauce, follow it up with a layer of white sauce, then pasta, then cheese. Follow this pattern until you've filled your tray.

Do you put meat as bottom layer lasagna? ›

However there should be a thin layer of sauce in the bottom of the pan to prevent sticking but not meat. You put a thin layer of sauce then noodles. There are many different types of lasagna and not all have meat but some do. The bottom layer is always sauce.

Why do you put milk in lasagna? ›

The secret ingredient? Milk. It tenderises the meat, to leave you with the most tender ragù. Use a deep dish and find out how to layer a lasagne.

Can you put too much sauce in lasagna? ›

The number one reason lasagna turns out soupy is, quite simply, too much sauce. There is such a thing as too much of a good thing, and this is it. To avoid baked lasagna swimming in sauce, use enough sauce to cover each layer but don't go overboard. Wet ingredients are another reason lasagna turns watery.

Why is my ricotta runny in my lasagna? ›

However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna. Once your ricotta is sufficiently dry, you can confidently incorporate it into your lasagna without worrying about it turning too watery.

What country is famous for lasagna? ›

lasagna, pasta dish of Italian origin, made with broad often ruffled noodles and a tomato or white sauce. Lasagna, in the singular, is a southern Italian variation of what northern Italians call lasagne, in the plural.

Why is lasagna eaten in Italy? ›

Thank the Romans

The Romans were famous for embracing local customs, cultures, and foods into their society so it wasn't long before lasagna became commonplace in their cuisine. Rome came to adore the lagonon noodle, a flatbread dough cut into thin strips, then smothered in a various toppings.

What is the difference between American lasagna and Italian lasagna? ›

According to The Washington Post, what Americans know as lasagna is what Italians refer to as "lasagne imbottite," or stuffed lasagna. Traditional lasagna from both northern and southern Italy instead is thin and delicate rather than thick and hearty.

Should lasagna be at 350 or 400? ›

My research found that 400 degrees Fahrenheit is the best temperature for my frozen lasagna and thawed lasagna. It's the bake time that will increase. Preheat your oven to 400 degrees Fahrenheit.

Why is my lasagna falling apart? ›

If your lasagna is falling apart it could be because, it is to hot. Let it sit about 5 mins after you pull it out of the oven.

Why is my lasagna so runny? ›

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

What is the proper layering of lasagna? ›

In a 9x13-inch (23x33 cm) glass baking dish, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of the ricotta mixture on top. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, then top with mozzarella and additional Parmesan.

Do you bake lasagna covered or uncovered? ›

In an oven preheated to 375 degrees F, this homemade lasagna should be perfectly baked in about 50 minutes (30-40 minutes covered, 5-10 minutes uncovered).

What not to do when making lasagna? ›

17 Common Lasagna Mistakes Everyone Makes
  1. You're not salting the water. Shutterstock. ...
  2. You're assembling it wrong. Shutterstock. ...
  3. You're mistreating your noodles. ...
  4. You're not using no-boil noodles. ...
  5. You're not using fresh mozzarella. ...
  6. You're using the wrong meat. ...
  7. You're using the wrong pan. ...
  8. You're not combatting soupiness.
Jan 2, 2024

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