This Easy Lasagna Soup recipe is absolutely delicious. It’s like eating a hug in a bowl. Its warm, creamy, and cheesy, and perfect for busy fall days when you want to eat something that is low effort but tastes amazing.
Easy Lasagna Soup
Lasagna soup seems to be a newer trend in recipes but it honestly makes so much sense. It’s similar to tomato soup but we add meat, noodles, and some veggies. It’s easy to make and it reheats well so it’s perfect for making ahead and keeping in the fridge for when you need a quick meal.
The other great thing about this recipe is you can add extra vegetables to it to make it more healthy! This recipe is great because its similar to one of Loaves and Dishes most popular recipes Cowboy Lasagna!
This recipe differs from other lasagna soup recipes because I kept it simple. We are using fairly basic ingredients. They are also things that would go in a classic lasagna recipe so the taste is similar.
I wanted to keep the recipe simple so that you could jazz it up however you like it. It’s really important that when you are learning how to cook something, you discover how you like your food along the way. I can offer you tips and tricks but ultimately everyone likes their food differently.
Hard to Mess Up
This recipe is hard to mess up! It is truly easy to make and only takes 20 minutes! The other bonus to this recipe is that it could be made in a slow cooker. Just brown your meat, and dump in the other ingredients, and let it cook on low for a few hours.
Let’s Talk Ingreidents!
Olive Oil – Just a teaspoon or so in the bottom of your dish to keep the meat from sticking. If you are using meat with a higher fat content feel free to leave this out!
Ground Beef – I used ½ pound of ground beef, just to give a little extra flavor to the meat. In classic American lasagna, ground beef is typically the only meat used but I like to mix that with our next ingredient (Italian Sausage) just because it adds depth and complexity to the dish.
Italian Sausage – Italian sausage has some extra seasonings and flavors that ground beef doesn’t have and as I mentioned above, I like to add it to recipes like this to add more depth of flavor.
Italian seasoning – Italian seasoning blend is made up of dried basil, oregano, rosemary, and thyme. I find that it’s easier to use a blend rather than adding a little of each. But if you don’t have Italian seasoning but you do have dried herbs feel free to add those instead!
Oregano – This is just a personal preference. I really like oregano in Italian dishes, so I like to add a little more. Feel free to leave this out if you don’t enjoy it!
Garlic powder – I add garlic powder to everything. It’s like adding salt and pepper…I seriously can’t not add it. I added two kinds of garlic to this recipe. Fresh would be best but I had pre-minced that I wanted to use, so that I can get rid of it before it goes bad. It’s honestly easier than cleaning out my garlic mincer but it doesn’t have quite the same flavor. If you have fresh, it’s totally fine to use that in place of stored minced, just measure with your heart!
Salt and Pepper – Trust me, add a little salt and pepper. Some people feel that sausage and ground beef are salty enough on their own and that is fine. However, we are adding tomatoes to this and tomatoes NEED more salt than you think they do and if you are feeling unsure about the amount, add a little bit at a time. You can always add more but you can’t take it out.
Tomato Paste – Tomato paste is tomatoes that have had most of the water content removed. So its concentrated tomato flavor. Using a little tomato paste is going to give your soup an unmatched tomato flavor. Don’t skip this ingredient.
Onion Paste – I am trying out onion paste, or pre-minced onion for this recipe. I DO NOT, like cutting up onions and I don’t like the texture of a cooked onion. So I wanted to try adding onion in a paste-like form to have the delicious onion flavor without the texture. If you like onions, just use a fresh one! I would say about half an onion is good for this recipe.
Minced Garlic – I am using pre-minced garlic for this recipe but you can also use fresh. Unless you love garlic like I do, 1-2 cloves should be enough. Unless you love garlic like I do, add 4-5 cloves!
Tomato Sauce – Tomato sauce is basically just blended tomatoes. I like a smooth soup consistency but you can use other things in place of this. You could use diced tomatoes as well but I would still add a small can of tomato sauce for the consistency and water content!
Chicken stock – Adding chicken stock will give your soup more flavor than just adding water. You could use beef stock as well since there is some ground beef in this recipe but I prefer chicken stock. I think that it has a lighter flavor and will let the tomato shine rather than letting the beef take center stage.
Lasagna Noodles – any lasagna noodles will do! You just want to break them up into small pieces. I only used about half a box because you don’t want to add too many and risk them absorbing all of the extra liquid in the soup.
Heavy Cream – a splash of heavy cream right at the end gives the soup a creamy texture. It doesn’t add much flavorwise and is mainly for texture and color.
Brown Sugar – ok, listen, I know that adding brown sugar might seem crazy but hear me out. Adding a little bit of brown sugar helps cut the acidity of the tomatoes. It’s what will take your soup from tasting like liquid heartburn to, amazing delicious tomato flavor. Trust me on this one. Add a little brown sugar.
For the Cheese Topping
Mozzarella – Obviously we are adding mozzarella to our cheese blend. How could we not, its stretchy, delicious, and the perfect cheese for any Italian dish.
Borsin – Borsin is a soft cheese blend that has seasonings and things added. I am using this so that one I don’t have to season the cheese blend, but two because it’s delicious and amazing and is good in everything. It’s a little pricy but it’s what will take this topping from “yeah this is pretty good” to “HOLY COW WHAT IS IN THAT CHEESE BLEND”. So I say treat yourself to the fancy cheese every once in a while!
Riccota – Ricotta is a classic lasagna cheese. I don’t think I could legally call this lasagna soup without adding ricotta cheese…..(I’m just kidding but it does feel true).
Parmesan – Again, another classic lasagna cheese. I couldn’t make a cheese blend without adding a little parmesan.
Here is How You Make Lasagna Soup
In a large pot or dutch oven, add just a little bit of olive oil. Any oil or no oil will be just fine but for a recipe based on Italian food, olive oil seems like the right choice.
While the meat is browning you can add your seasonings, I used Italian Seasoning, Oregano, Garlic powder, Salt and Pepper. You could add any seasoning that you would like to. You may want to add some chili flakes to give it a little spicy kick.
When the meat is almost brown, you want to add your garlic, and onion, tomato paste, and you can also add your brown sugar at this step. I just forgot about it when I was making the soup and realized it was missing when I tasted it.
You will want to give that a good mix and then add your tomato sauce, and chicken stock. I used a 28 oz can of tomato sauce and I recommend getting the San Marzano tomatoes. They are usually the best flavor-wise when it comes to canned tomatoes.
Add your chicken stock and break up the lasagna noodles, cover, and let simmer for 10-15 minutes until the noodles are fully cooked.
Once the noodles are fully cooked add some heavy cream. This will lighten the color, and will add some fat for a better texture.
Make sure you give the soup a taste for seasoning and add any extra seasoning that it may need.
How to Make the Cheese Topping
In a bowl add mozzarella, borsin, ricotta, and parmesan cheese.
Mix them up and set them aside!
Serving Your Lasagna Soup
This recipe is super versatile! It’s good on its own and is basically a full meal. It is also really good with a grilled cheese sandwich (really though what soup doesn’t go well with a grilled cheese). This soup would also be nice with a crisp and fresh salad, like our Amazing Arugula Salad recipe! You also can’t go wrong with some cheesy Texas Toast!
This recipe is great to make ahead and eat through the week or to make and keep in the freezer to reheat when you need a quick meal! When reheating this soup you may need to add extra water or stock to make sure the soup isn’t too thick. Sometimes soups lose moisture when being kept in the fridge or freezer so make sure you have a little water or stock on hand when reheating.
Frequently Asked Questions
This soup will last about 5 days if kept in the fridge.
ou can! After it cools down, put the soup in freezer safe containers. This will keep in the freezer for about a month.
Yes! Just leave out the meat, add vegetables or alternative meat, and use vegetable stock!
Watch Me Make This
Easy Lasagna Soup Recipe
Ingredients
For the Soup
- 1 tsp Olive Oil
- 1/2 lb ground beef
- 1 lb Italian Sausage
- 2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Salt and Pepper
- 2 cloves Garlic Minced
- 1/2 Onion Chopped
- 3 tbs Tomato Paste
- 28 oz Tomato Sauce
- 1 quart Chicken Stock
- 1/2 box Lasagna Noodles
- 1/2 cup Heavy Cream
- 1 tbs Brown Sugar
For the Cheese Topping
- 1/2 Cup Mozzarella Cheese
- 1/2 cup Borsin Cheese
- 1/2 cup Ricotta Cheese
- 1/4 cup Parmesan Cheese
- 1/2 tsp Salt and Pepper
Instructions
For the Soup
- In a large pot or dutch oven, add just a little bit of olive oil. Really any oil or no oil will be just fine but for an recipe based on italian food, olive oil seems like the right choice.
- One the pot is heated up add ½ pound of ground beef and 1 pound of Italian sausage. You want to cook these until the are nice and brown but they can still be a little pink in a few places. They will finish cooking before the soup is done!
- While the meat is browning you can add your seasonings, I used Italian Seasoning, Oregano, Garlic powder, Salt and Pepper. You could add any seasoning that you would like to. You may want to add some chili flakes to give it a little spicy kick!
- When the meat is almost fully cooked, you want to add your minced garlic, and onion, tomato paste, and you can also add your brown sugar at this step.
- You will want to give that a good mix and then add your tomato sauce, and chicken stock. I used a 28 oz can of tomato sauce and I recommend getting the san marzano tomatoes. They are usually the best flavor wise when it comes to canned tomatoes.
- Add your chicken stock and break up the lasagna noodles, cover and let simmer for 10-15 minutes until the noodles are fully cooked.
- Once the Noodles are fully cooked (10-15 minutes) add your heavy cream and give it a stir!
- Make sure you taste the soup for seasoning and add more if needed!
For the Cheese Topping
- In a bow mix, mozzarella, borsin, ricotta, parmesan cheese, and salt and pepper
- Mix until thoroughly combined.
- Add Cheese to soup and enjoy!
Notes
- You can add any additional seasoning to this recipe that you like! A lot of people will add some chili flakes to give a little kick.
- You don’t have to cook the meat all the way through before adding your tomato sauce. The meat will have plenty of time to finish cooking while the lasagna noodles cook.
- Use San Marzano Tomatoes if you can find them. They have the best flavor as far as canned tomatoes go! They are canned at peak freshness so that they retain more flavor.
- Add cheese directly into the soup for a thicker cheeseier taste!
