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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Lasagna Soup

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Lasagna Soup

All of the flavours of lasagna in a warm, comforting and tasty soup!

Winter is the time for soups and I have been certainly making a lot of them lately! Lasagna has to be one of my all time favourite meals and when I first came across the idea for a lasagna soup I was immediately enamored with the idea. Lasagna is made with layers of tomato based meat sauce, noodles/pasta, and cheese and this soup has it all from the beef and marinara broth, to the pasta and it is topped off with a dollop of cheesy goodness that melts quite nicely into the hot soup.

2025/02/17 : This is one of my favourite soups and since I was making it again I thought I would take the opportunity to update the photos and recipe!

Lasagna Soup

Lasagna Soup

Lasagna Soup

The original photo:
Lasagna Soup

Lasagna Soup

Lasagna Soup
Lasagna Soup

Lasagna Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

All of the flavours of lasagna in a warm, comforting and tasty soup!

ingredients
    For the soup:
  • 1 pound ground beef (and/or Italian sausage, casings removed)
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon ground fennel seeds (optional)
  • 2 tablespoons tomato paste
  • 6 cups chicken broth (link) (or beef broth (link))
  • 3 cups marinara sauce (link) (or 1 (28 ounce) can diced tomatoes)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 8 ounces pasta (such as mafalda corta or broken lasagne) (gluten free for gluten free)
  • 1/2 cup heavy/whipping cream (or milk)
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • salt and pepper to taste
    • For the cheese topping:
  • 4 ounces ricotta
  • 1/4 cup parmigiano reggiano (parmesan cheese), grated
  • 1 cup mozzarella cheese, shredded
  • 1 tablespoon basil, thinly sliced
  • 1/2 teaspoon lemon zest
directions
    For the soup:
  1. Cook the beef in a large saucepan, breaking it apart as it cooks, about 10 minutes, before draining off any excess grease.
  2. Add the onion and cook until tender, about 5-7 minutes.
  3. Add the garlic, red pepper flakes, fennel, and tomato paste, and cook until fragrant, about a minute.
  4. Add the broth, marinara sauce, basil, oregano, thyme, and pasta, bring to a boil, reduce the heat and simmer until the pasta is cooked, about 10 minutes.
  5. Mix in the cream and cheese and let the cheese melt into the broth.
  6. Season with salt and pepper to taste.
  7. Enjoy garnished with a dollop of the cheese mixture!
    8. For the cheese topping:
  8. Mix everything!
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the pasta, the cheeses and basil, in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the pasta and cooking on high until the pasta is cooked, about 10 minutes.
Option: Add 1/2 cup carrots, diced.
Option: Add 1/2 cup celery, diced.
Option: Add 1 tablespoon balsamic vinegar.
Option: Add 1 tablespoon Worcestershire sauce (gluten-free for gluten-free).
Option: Add 1 tablespoon soy sauce (gluten-free for gluten-free).
Nutrition Facts: Calories 507, Fat 18g (Saturated 10g, Trans 0), Cholesterol 110mg, Sodium 915mg, Carbs 34g (Fiber 3g, Sugars 8.5g), Protein 48g

Nutrition by: Nutritional facts powered by Edamam
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Reader Interactions

Comments

  18. Mila says

    OMG I love this recipe! And I love the little touches you add to your photos..the red checked table cloth is perfect! Happy new year to you!

    Reply

  24. Jay says

    Hy,
    chanced upon your space while blog hopping…awesome space you have..
    excellent posts with stunning cliks..
    lasagna soup sounds hearty n divine..
    happy following you..
    do stop by mine sometime.
    Tasty Appetite

    Reply

  30. Kevin says

    CharlesR: Haha! 🙂 I like to leave the amounts of some ingredients a bit vague to allow the reader to decide how much they want. If you like basil, go for a 'big' handful and if you do not like basil go for a little as you like. (With herbs do I quite literally just reach in and grab a handful and tear it out of the bundle.)

    Reply

  37. LadyJayPee says

    I made this last night, Kevin, and it was really good! I cooked the sausage & onions, added garlic & fennel, and broth. But then I added the equivalent amount of some of my own leftover homemade marinara & spaghetti sauces thawed from the freezer for the tomatoes; good way to use them up! Threw in some zucchini chunks too, and may add some spinach next time. The garnish of 3 cheeses & basil was a great touch! Thank you!

    Reply

  43. Priya says

    Hi Kevin..I am a big fan of ur blog… this soup looks really amazing… but wondering if you can help to make vegetarian version of this recipe.. as in replacement for sausages…

    Reply

  44. Kevin says

    Anonymous & Priya: I would go with something like a combination of spinach and portobello mushrooms as a replacement for the sausage. White beans would also be nice. You may also want to increase the amount of fennel seeds and add a touch of paprika as these are flavours commonly found in Italian sausage.

    Reply

  46. Melissa says

    Wow, closet cooking,
    I wonder why I could never succeed making this lasagna soup. At least not like the way you made it.
    How did you do it? I'll try again for sure and this time I'll refer to your recipe as my guide 🙂
    Thanks also for the tempting food photos. It looks like they were made by professional. Have you ever heard about food photography site called http://www.foodporn.net ?
    Your pics should be on the Food Porn home page, that's for sure!

    Reply

  51. Anonymous says

    I made this for dinner tonight and it was awesome! My incredibly picky 5th grade son paid me a compliment by saying that it tasted as good as his school food!!! Yes, that is a compliment coming from him:). He even said he would eat it again if I made it. That is a total miracle! Usually when he tries something new, he ends up spitting it in the trash or choking it down with a terrible look on his face. I did double the noodles in it, one can never have too many noodles! Thank you!

    Reply

  53. MDmomof3 says

    Made this last night and it was incredible. I may never bother with lasagna again! Made a bit more than expected, the broth was absorbed but it doesn't matter a bit for leftovers.

    Reply

  55. kclawrence says

    I made this for dinner last night. It was absolutely delish! I subbed cottage cheese for ricotta, because I don't like ricotta, and I used ground beef. Great recipe!

    Reply

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