Lasagna Soup Recipe

5 from 33 votes

Quick and easy soup perfect for dinner! This Lasagna Soup recipe is loaded with pasta, beef, diced tomatoes, seasonings and topped with cheese just like your favorite lasagna.

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 376kcal

Author: Julie Evink

Ingredients

1 pound ground beef
2 cans Garlic Roasted diced tomatoes (14.5 ounces each)
24 ounces spaghetti sauce
2 cups beef broth
1 cup water
1 teaspoon Italian Seasoning
3 cups mafalda pasta cook to al dente

Cheese Topping

10 ounces ricotta
½ cup parmesan cheese shredded
1 cup mozzarella shredded

Instructions

Heat large Dutch oven/large soup pot over medium high heat. Add beef and cook, stirring occasionally until beef is browned. Drain off any excess fat.
Add tomatoes, pasta sauce, broth, water and Italian seasoning to the Dutch oven. Bring to a boil. Reduce heat and simmer for 15 minutes.
Stir in cooked pasta and simmer 5 minutes.
While soup is cooking mix together cheese mixture in small bowl. Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top.

Video

Notes

CAN I COOK THE PASTA IN THE SOUP?

You can! Just add about 1 extra cup of broth or water to make up the liquid the pasta will absorb in the soup. You’ll add the pasta when you bring the soup to a boil and simmer for 12-15 minutes. Check the noodles at the 12 minute mark to see if they are done. If you cook them too long they will get mushy.

If you don’t think you’ll enjoy the soup all in one sitting cook the noodles separately and then add them to the soup in individual portions. The soup reheats much better when you store the noodles separately from leftover soup. When you reheat the soup portion and noodles separately it prevents the noodles from absorbing the extra moisture in the soup.

CAN I SUBSTITUTE OTHER PROTEIN?

Yes! You can use other ground meats instead of the ground beef to switch up flavors. Ground turkey and chicken work great, but ground Italian Sausage is one of my favorite options to mix it up.

STORING LEFTOVERS

We commend storing the soup and pasta separately if possible. If stored mixed together the pasta soaks up moisture in the soup and they become mushy.

To store the pasta toss with a little olive oil to prevent it from sticking together.

CAN I FREEZE THIS SOUP?

Yes! Just leave off the Mozzarella cheese and top it when you reheat it.

We recommend storing the pasta and soup separate so the pasta doesn’t soak up the moisture in the soup.

Let everything thaw overnight in the refrigerator prior to reheating it.

If you store the soup all mixed together you might want to add broth or water to thin it out when you reheat it. The noodles tend to be a bit mushier when stored together too.

Nutrition