All the delicious flavors of a traditional Lasagna – packed into one easy soup! Made in one single pot on the stove, this is a cozy and satisfying family meal you’ll absolutely love!
I can hardly be the only person who loves lasagna… But doesn’t really love making it all that much. Most certainly not during a regular week! That’s where Lasagna Soup comes to the rescue – same flavors, a fraction of the work and dishes!
My lasagna soup uses Italian sausage AND lean ground beef for that perfect balance between flavor and protein. I also pack in some celery and carrot for that veggie boost. Serve with a spoonful or seventeen of Ricotta 😉 and dinner is done in a snap!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Meat: Feel free to use all sausage, or all ground beef. For a leaner version, choose ground turkey.
- Make it meatless: Leave out the meat, and instead stir in 1 can of rained and rinsed lentils along with the pasta. If you don’t like lentils, try adding 8-oz very finely chopped mushrooms with the vegetables.
- Beef broth: Chicken or vegetable broth are good substitutes if you’re out of beef broth.
- Pasta: I like to use a pasta type Calle “Mafalde Corte”, they have those wriggly edges that make them look like lasagna noodles. It cooks faster and is easier for the kids to eat. Plus… No pasta breaking to be done, for the extra-lazy among us 😉 Feel free to use any short pasta shape you have on hand, just make sure you check the cooking time on the package and adjust accordingly.
How to make Lasagna Soup
1. Brown both meats, breaking them up as they cook. Make sure to remove the sausage casing before adding them to the pot!
2. Then add veggies and sauté until softened.
3. Stir in tomato paste and Italian herbs.
4. Add broth, diced tomatoes and tomato sauce and simmer until the vegetables are tender.
5. Add pasta into the simmering soup, a bit more broth and simmer until the pasta is done.
6. Serve with a dollop of ricotta and a bit of parmesan cheese!
Recipe tips
- Make sure to brown the meats properly for maximum flavor. Do not be afraid to add a little color, that’s how the soup turns out best!
- Equally, make sure to sauté the vegetables until they’re softened. That way, they taste best in the soup.
- Feel free to add more or less broth, depending on if you like your soups very brothy or more like a stew. Just be careful, if you add very little broth, it turns into a skillet lasagna.
- Feel free to serve your soup with whatever soft cheese you enjoy – ricotta, goat’s cheese, even just a spoonful of whipped cream cheese is nice. Parmesan shavings are a must for us, but the fresh parsley is usually reserve for photos only 😉
Serving ideas
The great thing about this soup: It’s a meal all by itself!
If you want to add some greens on the side, try a tossed salad with balsamic vinaigrette.
If you want to make a side of garlic bread, I recommend whipping up a batch of no knead French bread to be slathered in garlic butter!
More easy soup recipes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Easy Lasagna Soup
Recipe details
Ingredients
- 1 tablespoon olive oil
- ½ lb lean ground beef
- 2 Italian sausages casings removed
- 1 medium onion peeled and chopped
- 2 cloves garlic minced
- 1 large carrot peeled and sliced
- 2 sticks celery sliced
- 2 tablespoon tomato paste
- 1 tablespoon Italian herbs
- 2 (14.5-oz) cans petite diced tomatoes
- 1 (15-oz) can tomato sauce
- 8 cups beef broth
- 6 oz small pasta shapes uncooked
- salt & pepper to taste
- ricotta or another soft cheese and parmesan shavings, to serve
Instructions
- Cook meat and vegetables: Heat olive oil in a large pot over medium-high heat. Add ground beef and sausages and cook until browned, crumbling the meat as it cooks. Drain if desired. Add onion, garlic, carrot and celery to meats in the pot. Sauté for a few minutes, then stir in tomato paste and Italian herbs.
- Cook soup: Add diced tomatoes, tomato sauce and 6 cups beef broth to the pot. Stir well, bring to a boil, then reduce to a simmer and cook, covered, until vegetables are softening; about 15 minutes.
- Add pasta: Add uncooked pasta to soup, along 1 more cup beef broth (add more as needed to thin soup to desired consistency once pasta is done). Simmer uncovered for 10-15 minutes, or until pasta is done. Check for salt & pepper, then serve immediately with a dollop of ricotta and some parmesan cheese.
Notes
Ingredient notes
- Meat: Feel free to use all sausage, or all ground beef. For a leaner version, choose ground turkey.
- Make it meatless: Leave out the meat, and instead stir in 1 can of rained and rinsed lentils along with the pasta. If you don’t like lentils, try adding 8-oz very finely chopped mushrooms with the vegetables.
- Beef broth: Chicken or vegetable broth are good substitutes if you’re out of beef broth.
- Pasta: I like to use a pasta type Calle “Mafalde Corte”, they have those wriggly edges that make them look like lasagna noodles. It cooks faster and is easier for the kids to eat. Plus… No pasta breaking to be done, for the extra-lazy among us 😉 Feel free to use any short pasta shape you have on hand, just make sure you check the cooking time on the package and adjust accordingly.
Recipe tips
- Make sure to brown the meats properly for maximum flavor. Do not be afraid to add a little color, that’s how the soup turns out best!
- Equally, make sure to sauté the vegetables until they’re softened. That way, they taste best in the soup.
- Feel free to add more or less broth, depending on if you like your soups very brothy or more like a stew. Just be careful, if you add very little broth, it turns into a skillet lasagna.
- Feel free to serve your soup with whatever soft cheese you enjoy – ricotta, goat’s cheese, even just a spoonful of whipped cream cheese is nice. Parmesan shavings are a must for us, but the fresh parsley is usually reserve for photos only 😉
Cynthia says
Love this recipe! I boiled the noodles separately to accomodate being GF and it was a delicious vegetable beef/tomato soup. My husband had the soup with noodles and was equally impressed. Thanks for the recipe.