Last Updated on April 15, 2022 by Karen
Enjoy the delicious flavors of homemade lasagna in this quick, easy, and comforting soup the whole family will love!
This past weekend, I was helping my sister prepare some freezer-friendly meals for her friend who is a new mom. Soup instantly came to mind, because it can easily be reheated and it’s just the type of one-bowl comfort food people are craving this time of the year.
If you’re looking for a bowl of something warm to serve on a cool Fall evening, this delicious 30-Minute Lasagna Soup is just what you need. What I like about this soup is that it is hearty, satisfying, and full of flavor — it really does taste like lasagna! I used lean ground beef, but feel free to substitute with ground turkey if you prefer a lighter soup.
This soup is easy to make too! Instead of cooking the pasta separately, you add broken pieces of lasagna noodles (about one inch pieces) to the soup and cook until tender, then top with ricotta and mozzarella cheese, and you’ve got a big pot of soup ready to enjoy in no time. It was so good, I had it for dinner and then again for lunch.
30-Minute Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 lb of lean ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ teaspoon red pepper flakes
- 2 tbsps tomato paste
- 1 28 oz can diced tomatoes
- 4 cups low sodium chicken broth
- 8 lasagna noodles broken into bite-size pieces
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- Grated Parmesan for serving
- Fresh basil for garnish (optional)
Instructions
- In a Dutch oven or large soup pot, heat olive oil over medium-high heat and cook ground beef until browned. Drain excess grease.
- Add onions and cook until fragrant and translucent, about 5 minutes.
- Add garlic, oregano, crushed red pepper flakes, and tomato paste, and cook for 1 minute, stirring frequently. Stir in diced tomatoes and chicken broth and bring to a boil.
- When the soup comes to a boil, add in broken lasagna noodles and reduce heat to medium. Cook until the lasagna noodles are tender and the soup is thickened, stirring occasionally, about 15 minutes. Season with salt and pepper to taste.
- In a bowl, mix stir together ricotta and mozzarella. To serve, ladle soup into bowls, then top with cheese mixture and grated Parmesan. Garnish with basil leaves if desired.
Notes
I love the flavor of roasted tomatoes, so for this recipe I used two cans of fire-roasted garlic diced tomatoes. Sometimes I will even use a jar of marinara sauce in place of the diced tomatoes and tomato paste.
Like most soups it can be prepared ahead of time and refrigerated until ready to reheat. Feeding lots of people? Double or triple the recipe below and serve with a big salad and fresh bread for the perfect dinner.
What are your favorite comfort foods?
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I would suggest cooking the pasta before adding to soup…it dosked up all the broth when ptepared as above!
I tried this recipe over the weekend as it was getting chilly. My family loved it! Didn’t have problems with the noodles cooking in the soup. It actually gave it alot of tomatoey flavor and thickened up nicely. Maybe it had something to do with the pasta brand?
could this be made in a slow cooker and add the noodles say an hour before serving?
Not a fan of ricotta, what else can I use?
Made this really good.
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