Lasagna soup is full of all the classic elements, Lasagna soup has spicy ground beef, chutney tomatoes, this soup is great for your body.
If you love lasagna but don’t have the time or energy to whip one up, lasagna soup is the answer. Filled with all the classic elements of lasagna—there’s spiced ground beef, saucy tomatoes, ricotta, and even lasagna noodles—this soup is the perfect low-key alternative without all the fuss.
Make It Your Own
Just like a tray of lasagna, there’s endless ways to make this dish your own. If you’re looking for an alternative to ground beef, try ground turkey or chicken. You can also use a combination of ground beef and hot Italian sausage for an extra kick.
What Tomatoes to Use
I love the texture of crushing the whole tomatoes in the soup, but you could also use tomato puree or even jarred tomato sauce in a pinch. To me, the best part of lasagna soup is the topping. Ricotta, mozzarella, and Parmesan are mixed together before being dolloped on top of a piping hot bowl of soup, which gently melts throughout as you eat it.
Table of Contents
How to Make Lasagna Soup Ahead
In order to cut down on dishes and make this a true one-pot meal, the noodles get added straight to the soup to cook. If you’re looking to make this dish ahead of time, follow the recipe up until the noodles get added and store the soup in a sealed container in the refrigerator for up to five days or three months in the freezer. Once you’re ready for dinner, simply bring the soup back to a boil, add the noodles, and simmer until the noodles are tender.
Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
3 garlic cloves, minced
1/4 cup tomato paste
1 pound ground beef
3/4 teaspoon fine salt
3/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 (28-ounce) can whole tomatoes
6 cups chicken stock
8 ounces lasagna noodles, roughly broken
8 ounces whole milk ricotta
Steps to Make It
Gather the ingredients.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 5 minutes.
Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
Add the tomato paste and cook, stirring occasionally, until the tomato paste turns a brick red color, about 2 minutes.
Add the ground beef, salt, pepper, red pepper flakes, oregano, and rosemary, and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes.
Use your hands to crush the tomatoes and add them to the pot along with the tomato juice from the can.
Add the chicken stock and bring the soup to a low boil, stirring to combine.
Add the lasagna noodles and cook until al dente according to package instructions.
While the noodles are cooking, add the ricotta, Parmigiano-Reggiano, and mozzarella to a small bowl and stir to combine.
Ladle the lasagna soup into bowls and top with a dollop of the ricotta mixture and a few basil leaves.
