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.
In This Article
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
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Lasagna Soup Recipe
Ingredients
Soup:
- 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
Seasoned Ricotta:
- 15 ounces ricotta cheese
- 1 ounce Parmesan cheese grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Other:
- 3 ounces mozzarella cheese shredded (about 3/4 cup)
- 1/4 cup chopped fresh parsley leaves optional; for garnish
Instructions
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.
To Serve:
- Serve each bowl of soup topped with a scoop of Seasoned Ricotta and a sprinkle of shredded mozzarella and fresh minced parsley.
Faith's Tips
- 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.
Nutrition
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!
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 
Making this for Game Night tonight. Thanks, you just saved my reputation!
Would my kids ever love this!!!
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!
This is such a great idea for a soup! My guys would just love it :)
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.
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 :)
Looks really delicious…Can’t wait to try and feel soothed.
Lasagna is a bowl?? Delicious!
I’ve never heard of lasagna soup, but whoever invented it is a genius—it looks amazing!
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 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.
This soup looks really good!!!!
Thanks so much, Natalie!
Hi Faith, I was happy to cast my vote for you.
And what a clever soup this is!
A great soup! Really soothing and surely extremely enjoyable.
Cheers,
Rosa
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 ;)
Mmm what a tasty looking soup! Love it!
Now I’ve got to make lasagna rolls… :)
Make this soup, Duckie! ;)
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!
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. :-)