This Lasagna Soup Recipe has a rich and flavorful tomato broth with beef, noodles, fresh herbs, and tons of vegetables, but the real magic is in the cheesy topping!
I can’t remember where I first had 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. It’s an incredibly satisfying meal that actually does taste like a lasagna dinner! But of course with just a fraction of the work.
Lasagna Soup Recipe
The soup, which is full of veggies, beef, and noodles, has a flavorful tomato broth. The real magic is in the topping though. Because what is lasagna without cheese, right?
This Lasagna Soup is topped with two cheeses: mozzarella and seasoned ricotta.
You can either serve the soup 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.
What to Serve with Lasagna Soup
Here are a few things that go very well with this Lasagna Soup:
- Red Lobster Cheddar Bay Biscuits Copycat (Low Carb)
- Romaine Tomato Avocado Salad
- Homemade Garlic Bread
- Caesar Salad
- No Knead Bread
More Beef Soup and Stew Recipes to Make:
- Beef Queso Soup (Low Carb)
- Alphabet Soup
- Beef Stew with Carrots and Potatoes
- Pot Roast Soup
- Cheeseburger Soup
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Lasagna Soup Recipe
- 1 pound campanelle pasta or any small pasta shape you like
- 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 pounds 90% lean ground beef
- 4 large cloves garlic minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- 28 ounces petite diced tomatoes with juices
- 12 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 10 cups beef stock
- 3 ounces mozzarella cheese shredded (about 3/4 cup)
- 1/4 cup chopped fresh parsley leaves optional; for garnish
For the Soup:
- 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, bay leaves, salt, black pepper, and beef stock. Turn heat up to high and bring to a boil.
- Once boiling, turn the 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.
For the Seasoned Ricotta:
- Stir together all ingredients; store covered in the fridge until ready to serve.
- Serve each bowl of soup topped with a scoop of Seasoned Ricotta and a sprinkle of shredded mozzarella and fresh minced parsley.
- If you don’t have fresh rosemary and thyme, you can omit them and use about 2 tablespoons of dried Italian herb seasoning instead.
- This soup keeps well in the fridge for up to 3 days, but it does thicken upon standing. When you reheat it on the stovetop, add a splash of tomato juice or beef stock if desired.
- You can freeze this soup for up to 3 months.
This post was first published on An Edible Mosaic on April 3, 2012. I updated it with more information on October 27, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!