I can’t remember where I first saw a recipe for lasagna soup (I do remember that it was quite a while ago!), but I just recently got around to playing around with a recipe of my own. If you’re craving lasagna and have a crowd to feed, this soup is undoubtedly the way to go. Served with a green salad and some garlic bread, it’s an incredibly satisfying meal that actually does taste like a lasagna dinner.
The soup, which is full of veggies, beef, and noodles, has a flavorful tomato broth and is topped with two cheeses: mozzarella and seasoned ricotta. You can either serve it with the cheeses scooped on top (stirring them down into the soup), or run the whole thing under the broiler (be sure to use broiler-safe bowls!) so the cheese melts on top. I like both ways equally; how I eat it just depends on my mood. :)
***On an unrelated note, if you haven’t done so yet, please head over to the Nuts About Oats website and vote for my recipe, Peanut Butter & Oat Carrot Cake Breakfast Pudding with Candied Oats. (Yes, those candied oats are as amazing as they sound — and addictive! :) ) By voting, you will be entered in the sweepstakes for a chance to win a Peanut Butter & Co. and Bob’s Red Mill prize pack, and the first 20,000 voters will also receive $1-off coupons from Peanut Butter & Co. and Bob’s Red Mill!***
Lasagna Soup
Serves 10 to 12
1 lb small pasta noodles, any shape you like (like fusilli, mafalda, or campanelle)
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 large carrots, peeled and diced
1 1/2 lbs lean ground beef
4 large cloves garlic, minced
1 tablespoon minced fresh rosemary*
1 tablespoon minced fresh thyme*
1 (28 oz) can petite diced tomatoes (with juices)
2 (6 oz) cans tomato paste
1 tablespoon Worcestershire sauce
2 soft beef bouillon cubes
2 bay leaves
1 1/4 teaspoons salt
1/4 teaspoon black pepper
10 cups water
Seasoned Ricotta (recipe below)
3 oz mozzarella cheese, shredded (about 3/4 cup)
1/4 cup chopped fresh parsley leaves (optional; for garnish)
*If you don’t have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.
Cook the pasta to al dente according to the package directions; drain and set aside.
Heat the oil in a large soup pot over medium heat. Add the onion, red bell pepper, green bell pepper, and carrot; cook until starting to soften, about 7 minutes, stirring occasionally. Add the beef, garlic, rosemary, and thyme, and cook until the beef is browned, about 5 to 7 minutes. Add the canned tomato, tomato paste, Worcestershire sauce, bouillon cubes, bay leaves, salt, black pepper, and water; turn heat up to high and bring to a boil. Turn heat down, cover the pot, and simmer until the veggies are tender, about 10 to 15 minutes. Turn off heat and stir in cooked pasta; taste and season with additional salt and pepper as desired.
Serve with a scoop of Seasoned Ricotta on top, along with a sprinkle of shredded mozzarella and fresh minced parsley.
To Reheat: The soup keeps well in the fridge, but it does thicken upon standing. When you reheat it on the stovetop, add a splash of tomato juice if desired.
Seasoned Ricotta
1 (15 oz) tub ricotta cheese (low-fat is fine)
1 oz parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
Stir together all ingredients; add to top of Lasagna Soup along with shredded mozzarella and fresh minced parsley.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Faith, this looks so comforting and hearty. :-) We’re creeping slowly into Autumn now and I can’t wait for a bit of cold weather to make scrumptious, warming things like this. :-)
The soup is as delicious as the lasagna Faith! And how can it not be with all these amazing ingredients you have put in it? I went and I voted for you even though I don’t live in the States. I don’t know if my vote counts but I did it!I wish you the best luck!
Katerina, You are so sweet. I really appreciate that, thank you so much!
Now I’ve got to make lasagna rolls… :)
Make this soup, Duckie! ;)
Mmm what a tasty looking soup! Love it!
I dream of eating marinara sauce for dinner :) I guess thats why I like tomato soup so much! This is another (healthier/better for you) version. I’m in ;)
A great soup! Really soothing and surely extremely enjoyable.
Cheers,
Rosa
Hi Faith, I was happy to cast my vote for you.
And what a clever soup this is!
This soup looks really good!!!!
Wanted to stop by and let you know that I chose you for the Versatile blogger award!!
http://www.foodatick.com/2012/04/peanut-butter-and-banana-bread-cupcakes.html
Thanks so much, Natalie!
I think I saw Lasagna Soup pictures on Pinterest a while ago but they weren’t nearly as elegant or delicious looking as this! I am bookmarking for when it gets cold again. Thanks Faith!
Alyssa, You are a lucky lady! Where I live we’re still in for some chilly/damp weather.
Faith, after the Jewish holidays, I must make this without the meat, for my family, and I have a feeling we will gobble it down. No restraint with something this good.
I’ve never heard of lasagna soup, but whoever invented it is a genius—it looks amazing!
Lasagna is a bowl?? Delicious!
Looks really delicious…Can’t wait to try and feel soothed.
I saw Lasagna Soup on Pinterest I think…and like you, it’s been on my must-make list for far too long now. This needs to change…and I think this recipe will be the one and this will wrap up soup for the year :) I’m not huge into soup during the warmer months…but we’re not there yet :)
It really takes talent to incite my appetite with just the title of a recipe, but you’ve sure done it! The whole idea is so smart, I wish I had thought of it. ;) With some crumbled tempeh and shredded tofu “cheese,” a vegan version should be a snap, too.
This is such a great idea for a soup! My guys would just love it :)
Lasagna soup has been on my “to-make” list for years, and now I know which recipe I’ll be making. I think this is probably the healthiest way to eat lasagna because it’s lightened up by swimming in broth and you can add veggies without it turning the lasagna watery…beccause is already is! lol Your pictures are the bomb and I’m totally craving this at 3 am. You are so mean to me-haha!
Would my kids ever love this!!!
Making this for Game Night tonight. Thanks, you just saved my reputation!