Go Back
+ servings
A bowl of lasagna soup topped with ricotta, parmesan and mozzarella cheeses.

Lasagna Soup

This lasagna soup is ground beef and lasagna noodles simmered in a hearty tomato broth. Top your soup with ricotta, mozzarella and parmesan cheeses for that great lasagna flavor with way less work!
Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 448kcal
Author Sara Welch


  • 2 teaspoons olive oil
  • 1/2 cup onion finely chopped
  • 1 pound ground beef I use 90% lean
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 28 ounce can crushed tomatoes do not drain
  • 4 cups beef broth
  • 8 ounce can tomato sauce
  • 1 1/2 teaspoons Italian seasoning
  • 8 lasagna noodles broken into pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup parmesan cheese grated
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup parsley or basil leaves chopped


  • Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes.
  • Add the ground beef and cook for 5-6 minutes or until beef is browned, breaking up the meat with a spatula. Add the garlic and cook for 30 seconds.
  • Season the beef mixture with salt and pepper to taste.
  • Add the crushed tomatoes, beef broth, tomato sauce and Italian seasoning to the pot. Bring to a simmer.
  • Add the lasagna noodles and cook for 10-12 minutes or until noodles have softened. If the soup is too thick, you can add some water or addition broth to thin it out.
  • Taste the soup and season with salt and pepper as needed.
  • Divide the soup between 6 bowls. Top each bowl with a tablespoon each of ricotta, parmesan and mozzarella cheeses. 
  • Add the chopped parsley or basil to the bowls of soup, then serve.


Calories: 448kcal | Carbohydrates: 42g | Protein: 32g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 729mg | Potassium: 987mg | Fiber: 4g | Sugar: 9g | Vitamin A: 675IU | Vitamin C: 15.8mg | Calcium: 276mg | Iron: 4.9mg