Lasagna in soup form? I’m the biggest fan. And there are several reasons why. It’s undoubtedly easier than making a meat sauce, filling it between layers of lasagna noodles and ricotta like the classic version. It comes together in one pot, and we’re definitely a fan of one-pot meals around here. It also means that lasagna soup is totally a doable dinner for midweek – unlike the traditional dish. And last but certainly not least, this soup is made with mostly pantry and refrigerator staple ingredients so other than the ricotta cheese, I’m willing to bet you’ve got most of the ingredients on hand already. And when you’ve got ground beef simmered in a rich tomato broth with noodles, what else could you ask for? Each bite is a spoonful of a warm tomato broth with slow-simmered ground beef, tender cooked noodles, and a delicious ricotta mixture on top. The cheesy yum on top is a mixture of ricotta cheese, parmesan, fresh basil, and mozzarella, and I am obsessed with it. I don’t know why we’re still making lasagna when you can feed a whole family with this easy one-pot lasagna soup recipe!
Ingredients for homemade lasagna soup recipe
Ground beef: I like to use lean ground beef for this recipe, but Italian sausage or ground turkey, or even chicken will also work. Keep in mind that if you use ground beef with a higher fat content, you might need to drain the grease so that the soup isn’t too greasy at the end.Olive Oil: a glug of oil helps saute the onions.Onions: Chop the yellow onion and add it to the ground beef. The onions add a ton of flavor to the soup.Garlic: fresh minced cloves of garlic works best for this recipe and gives the ground beef plenty of flavor.Seasonings: you’ll need kosher salt, dried oregano, fennel seeds, red pepper flakes, a pinch of sugar, and a bay leaf. If you don’t have oregano on hand, feel free to use Italian herbs or Italian seasoning instead. Crushed fennel is one of my favorite ingredients to add to this recipe because it gives the lasagna soup that slow-simmered flavor. If you’re using Italian sausage, you might want to skip it as most Italian sausages already contain this ingredient, and it might be overpowering.Tomato products: In the past, I’ve made this recipe with tomatoes, tomato sauce, and tomato paste. But recently, I’ve swapped a couple of those ingredients for a jar of marinara or a few cups of homemade marinara. It gives the soup a much better flavor than tomato products. Seriously – between the marinara sauce and the fennel seeds, this totally tastes better than an actual lasagna!Broth: I like to use chicken broth for this recipe, but you can also use beef broth if you prefer.Lasagna Pasta: You know when you buy a box of lasagna noodles and end up finding half of it crushed up? Make lasagna soup! I break down the noodles into about 6-7 pieces so that they’re all bite-sized. You can also use bow-tie pasta, or any other shape that you like if you don’t have lasagna sheets on hand.Cheese: You’ll need ricotta cheese for the cheesy yum portion of this recipe as well and parmesan cheese and shredded mozzarella cheese. When you add a dollop of this to the top of the hot soup, it just melts right in and gets so cheesy and delicious!Herbs: I like to add fresh parsley and basil that’s finely minced to the cheesy yum. It gives it such a fresh flavor!
How to make lasagna soup at home
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Original Recipe shared Dec 2015, updated with new post, images, and minor recipe edits Jan 2023. Recipe inspired by a Farmgirl’s Dabbles.
