This lasagna soup recipe also gives you the chance to slurp up some cheesy, meaty pasta.
Lasagna is a staple on our dinner table: the layered pasta casserole makes it easy to feed a crowd (or a hungry family), and the best part is, there are almost always leftovers.
Our Test Kitchen reimagines the beloved lasagna with this Lasagna Soup recipe, a fresh take on the dinner classic.
Why I love lasagna soup
This lasagna soup is ready in just 25 minutes. It’s packed with soft garlic and onion flavors in a tomato-heavy soup base. The diced tomatoes add a refreshing kick to the cheesy topping of both ricotta mixed with Parmesan and a generous dollop of shredded mozzarella. You’ll be making this all year round.
Our Test Kitchen describes the dish as “a hearty, hearty soup with tender beef and silky noodles.”
To finish off the dish, add a generous dollop of cold nutmeg-infused ricotta, which dissolves very slowly in the hot soup, as does shredded mozzarella, which adds a touch of creaminess that melts in your mouth. The addition of nutmeg gives it a flavor similar to the béchamel sauce found in traditional lasagna, which enhances the dish without overpowering the soup.
Lasagna soup ingredients
If you’ve ever made lasagna, most of the ingredients for lasagna soup will be familiar to you. However, instead of long sheets of lasagna, you cut it into small pieces that are easy to pick up with a spoon. Here’s what you’ll need in your pantry and at the grocery store:
Ricotta: This rich, creamy cheese melts slowly in the hot soup, making it even more delicious. We love whole milk cheese. Parmesan: Mix this into the ricotta to create the ultimate cheese topping. Nutmeg: Surprised? Don’t worry. Nutmeg is used to make the traditional béchamel sauce that’s often used with lasagna and other pasta dishes. Now you can recreate that taste without the hassle. Salt: Season the meat and cheese topping. Olive oil: Brown the ground beef. Chuck mince: This cut of ground beef is a flavorful favorite, but you can also use lean cuts. Yellow onion and garlic: These are essential to bring out the flavor in the soup. Diced tomatoes: Soft canned tomatoes have the perfect balance of tart and sweet. Chicken stock: This mixture turns into a real soup. Sugar: A little sugar helps balance out the overall flavor of the dish and brings out the brightness of the tomatoes. Lasagna noodles: Break or cut large lasagna noodles into smaller pieces Red wine vinegar: Adds a refreshing touch at the end to keep the soup from becoming too thick Mozzarella cheese: You can never have too much cheese in a lasagna-style dish Basil leaves: Add a refreshing touch and a traditional Italian herb.
Caitlin Bensel, Food Stylist: Tory Cox
How to make lasagna soup
Lasagna soup is ready in just 25 minutes, which means these steps are quick and easy: Here’s an overview of how to make lasagna soup:
Step 1. Make the Cheese Topping: Combine the ricotta, Parmigiana, nutmeg, and salt in a bowl. Mix and chill until ready to use. Step 2. Brown the Ground Beef: Brown the beef in a large Dutch oven until cooked through. Remove from the pot with a spoon and drain the beef on paper towels. Set aside. Step 3. Add the Onion and Garlic: Add the onion and garlic to the Dutch oven and saute until soft. Add the diced tomatoes, seasonings, and stock. Step 4. Add the Noodles: Add the pasta to the soup mixture and cook until al dente. Then add the ground beef back in. Remove from the stove, add the vinegar and stir. Step 5. Top with the Cheese: Divide the soup among serving bowls and top with the ricotta mixture, mozzarella, and fresh basil.
variation
What you’ll really love about this lasagna soup recipe is its versatility. Yes, it only takes 25 minutes to make, making it quick and easy for a weeknight, and you can even adapt it to suit the ingredients you have on hand, making it a staple in your weeknight dinner routine.
Vary the pasta: If you don’t have lasagna noodles, mix in macaroni, rotini, or any small pasta of your choice. Make sure to boil the pasta until al dente to avoid it becoming mushy. Vary the meat: Ground beef is great for a classic lasagna taste, but you can use other ground meats too. Consider ground chicken, ground turkey, or Italian sausage. Make it vegetarian: For vegetarians, use meat substitute crumbles and vegetable stock instead of chicken stock. Increase the veggies: If you want to sneak in a few more veggies, cook some bell peppers, carrots, or celery along with the onions and garlic. When you mix in the ground beef in the last step, mix in a big bag of spinach. It will cook down nicely.
Test Kitchen Tips
Here are some tips from the experts who developed and tested this easy one-pot lasagna soup:
Drain the beef: Be sure to drain the beef on paper towels. This will remove some of the oil and prevent a fatty layer from forming on the surface of the soup. Choose the right pasta: Avoid non-boiled pasta for this soup, as it will overcook and become mushy. Using regular lasagna noodles with scalloped edges will add texture to the finished dish. Don’t overcook the pasta: Stop cooking the soup when the pasta is almost al dente. Pasta will continue to cook and absorb moisture even after it is removed from the heat.
What to serve with lasagna soup
Enjoy this lasagna soup with garlic bread and red wine, and a delicious and refreshing side salad is always welcome.
How to store leftovers
Lasagna soup also makes a great leftover: any soup left over at the end of a meal can be stored in an airtight container in the fridge for up to 5 days, reheated on the stove (you may need to add a bit of soup to soften it), or in the microwave.
Freezing: We don’t recommend freezing your lasagna soup already made, as the pasta will turn mushy once thawed. If you need to prepare it in advance, try these steps:
Make Ahead: Want to make this 25-minute dinner even quicker? This soup can be cooked up to step 3. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months, storing (or freezing) the ground beef separately.
When you’re ready to finish, return the soup to the stove and bring it to a boil. (Thaw frozen soup and meat in the refrigerator overnight.) Add the pasta and ground beef to the soup at the same time and cook until the pasta is al dente. Continue cooking and serving as directed by the recipe.
Other classic soup recipes
This isn’t the only great soup recipe we have, try these recipes:
