Lasagna is a family classic for good reason; it’s warm, cheesy, and can feed a crowd! My lasagna soup recipe has all the comfort and flavor of lasagna without all the prep work.
Traditionally, lasagna requires a lot of time to make. Most recipes call for boiling noodles ahead of time, cooking the ground beef and sauce, then layering all the ingredients; and that’s before it even makes it into the oven! Lasagna soup removes so much of that work, making this dish quick enough for a weeknight dinner. I use my Dutch oven to cook everything in one pot (similar here and here), so you’re left with fewer dishes at the end of the night.
Soup is often my go-to for feeding a group, (as seen here). Just add a salad and a loaf of crusty bread to stretch the servings further.
For the soup
- 1 lb. ground beef
- ½ onion chopped
- 3 garlic cloves minced
- 4 c chicken broth
- 24 oz. jarred marinara sauce We use Prego Traditional for this recipe.)
- 2 oz. tomato paste
- 2 tbsp. fresh parsley chopped
- black pepper
- 6 oz. lasagna noodles broken into large pieces
- ¾ c shredded mozzerella cheese
For the topping:
- 1 c ricotta cheese
- ¼ c grated parmesan cheese
- ¼ c shredded mozzerella cheese
- ¼ c basil leaves chopped
- black pepper to taste
In a large pot or Dutch oven, brown the ground beef over medium-high heat for 3 to 4 minutes, breaking the meat into small pieces as it cooks. Season well with salt and black pepper.
Reduce heat to medium, then add the onion and garlic. Continue to cook for an additional 3 to 4 minutes, until the onion softens. Stir occasionally to prevent garlic from burning.
Add in the tomato paste and allow it to cook for 1 minute, stirring to thoroughly combine it with the beef, onions, and garlic.
Add the chicken broth, marinara sauce, parsley, and black pepper and bring to a boil. Reduce heat and simmer 20 minutes.
Add broken lasagna noodles and cook until al dente according to package instructions.
While the noodles finish cooking, make the ricotta topping.
Serve the soup and top with a couple spoonfuls of the prepared ricotta topping, and additional mozzerella cheese, pepper, and fresh basil, if desired.
In a small bowl, combine the ricotta, parmesan, and mozzerella cheeses.
Fold in the chopped basil leaves and black pepper. Set aside.