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Easy Homemade Lasagna Soup

A hearty lasagna soup recipe that captures the flavors of traditional lasagna in a comforting soup form, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or sausage Can substitute with ground turkey or chicken for a lighter option.
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can 28 oz crushed tomatoes Store-bought pasta sauce can be used as a substitute.
  • 4 cups beef or chicken broth
  • 1 tsp Italian seasoning
  • 1 pinch red pepper flakes Adjust according to taste.
  • 8 oz pasta (mafalda, rotini, or broken lasagna noodles)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, brown the meat in a little olive oil. Once cooked, drain any excess fat.
  2. Add the chopped onion and minced garlic. Cook until the onion is softened.
  3. Stir in the tomato paste, Italian seasoning, and red pepper flakes.
  4. Pour in the crushed tomatoes and broth. Let it simmer for about 20 minutes.
  5. Add the pasta to the pot and cook until al dente.
  6. Serve hot, topped with ricotta, mozzarella, and Parmesan cheese.

Notes

For a vegetarian version, replace the meat with mushrooms or your favorite vegetables. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat after thawing.