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White bowl filled with lasagna soup and topped with ricotta cheese.
5 from 10 votes

Lasagna Soup Recipe

Lasagna Soup has all of the same great flavors as classic lasagna but is so much easier to make! Made with your favorite ground meat and thick lasagna noodles in a rich and comforting tomato beef broth and topped with gooey mozzarella and creamy ricotta. The ultimate comfort food and easy dinner that’s ready in just 45 minutes!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 10 servings
Calories: 512kcal

Ingredients

For the Soup

  • 1 tablespoon olive oil
  • 2 pounds ground meat - ground turkey, Italian sausage, ground pork, lean ground beef
  • 2 medium yellow onions - diced
  • salt + pepper - to taste
  • 8 cloves garlic - minced
  • ½ teaspoon red pepper flakes - (optional)
  • 2 tablespoon tomato paste
  • 2 teaspoon dried parsley
  • 2 teaspoon dried basil
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 (28 ounce) can tomato sauce
  • 1 (28 ounce) can diced tomatoes
  • 8 cups beef broth - or chicken broth, plus more if needed
  • 1 pound lasagna noodles - broken into smaller pieces (see notes)
  • 1 tablespoon sugar - (optional)
  • 1 cup half-and-half - see notes
  • Fresh parsley - to garnish

For the Ricotta Cheese Mixture

  • 15 ounces ricotta cheese
  • 2 cups shredded cheese - see notes
  • 3 tablespoon finely minced parsley - (or 1/2 tsp dried parsley) optional
  • ½ teaspoon black pepper

Instructions

  • Add one tablespoon of olive oil to a large pot or heavy-bottomed Dutch oven set over medium-high heat. Add the ground meat and cook, breaking it into smaller pieces with a wooden spoon or spatula, until nearly cooked through.
  • Add the onions, salt, and black pepper. Mix well to combine. Sauté the onions with the ground meat, stirring often, for approximately 5 minutes, or until the onions start to soften and turn translucent. Stir in the minced garlic and red pepper flakes (if using). Cook for approximately 1 minute, stirring continuously.
  • Add the tomato paste and Italian seasonings (dried parsley, basil, oregano, thyme, and rosemary). Mix well to combine.
  • Increase the stovetop to high heat and add the tomato sauce, diced tomatoes, and beef broth. Allow the mixture to come to a low boil before stirring in the lasagna noodles (see notes). Mix well to prevent the noodles from clumping together. Reduce the heat to medium-low and continue to cook, stirring often, until the noodles are al dente (soft, but not mushy).
  • As the noodles are cooking, prepare the ricotta mixture. Add the ricotta, shredded cheeses, chopped parsley, and, black pepper to a large mixing bowl. Mix well to combine. Cover and refrigerate until serving.
  • Once the lasagna noodles are cooked, add the sugar and half-and-half (if using). Mix well to combine. Remove from heat and garnish with fresh chopped parsley, if desired.
  • Serve each bowl with a dollop of the ricotta cheese mixture and additional chopped parsley. Enjoy!

Notes

  • Feel free to use your favorite ground meat in this recipe. Traditional lasagna is made with ground beef, but I am partial to ground sausage and ground turkey.
  • If you don't have all of the dried seasonings for this recipe, simply substitute (the dried parsley, basil, oregano, thyme, and rosemary) with 2 FULL tablespoons of dried Italian seasoning.
  • You may cook the lasagna noodles one of two ways- directly in the soup OR separately and then add them to each serving bowl just before serving. Of course, there are pros and cons to each. If, however, you expect leftovers or plan to freeze part of the soup, I highly recommend cooking the noodles separately from the soup.
  • The half-and-half is completely optional. Although it does add an extra layer of richness to the soup, it doesn't add to or take away from the flavor.
  • I mixed the mozzarella and parmesan cheese with the ricotta cheese. Feel free to add different cheeses (goat cheese would add great flavor), subtract, or keep each of these cheeses completely separate.

Nutrition

Calories: 512kcal | Carbohydrates: 41g | Protein: 38g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 992mg | Potassium: 689mg | Fiber: 2g | Sugar: 4g | Vitamin A: 505IU | Vitamin C: 3.4mg | Calcium: 276mg | Iron: 3.9mg
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