Easy Lasagna Soup Recipe

Lasagna soup with noodles, ground beef parmesan cheese, ricotta cheese and parsley in a bowl.

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5 from 2 votes

This is one easy way to whip up a batch of Lasagna Soup!

Prep Time10

Cook Time40

Course: Dinner

Cuisine: American

Keyword: Lasagna Soup Recipe

Servings: servings

Calories: 207kcal

Ingredients

1 tbsp vegetable oil
1 pound lean ground beef
1 large yellow onion diced
1 tsp minced garlic
1 jar pasta sauce 24 ounces
5 cups chicken broth
1 can crushed tomatoes 14 ounces
1 tbsp Italian seasoning
1 tsp granulated sugar
1 tsp salt
1/2 tsp pepper
10 uncooked lasagna noodles

Optional garnishes:

mozzarella cheese shredded
parmesan cheese grated
ricotta cheese
fresh parsley chopped

Instructions

Start by heating up 1 T of oil in your dutch oven pan. You'll want to do this at medium-heat. Once the pan is hot, add the ground beef and the diced onion. Use your wooden spoon to crumble up the beef and make sure to cook the beef until it's browned all the way. You should see no pink at all in the meat.
Once the meat is browned, add the garlic and cook for 1 minute of time. Drain off any excess fat from the cooked beef.
Stir in the chicken broth, crushed tomatoes, Italian seasoning, sugar, salt, pasta sauce, and pepper.
Let the mixture boil and then turn down the heat to simmer for 30 minutes.
As the pasta sauce mixture is cooking, start to cook the pasta noodles. Read the directions on the side of the lasagna noodles box and cook them until they're al dente. Once the noodles are cooked, cut them into bite-sized pieces using kitchen scissors and put them into the soup at the end of the cooking time.
Serve with cheese and other toppings as a garnish.

Notes

Storage: The best way to store them for later is to add the pasta and cheese to their own containers and freezer as serving sizes. The leftovers will be good in the fridge for up to 3 days and will stay fresh in the freezer for up to 3 months.

Nutrition