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A bowl with lasagna soup topped with ricotta cheese and fresh basil sit on a table next to a spoon and striped towel.

Lasagna Soup

Servings 6


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


  1. 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.

  2. 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.

  3. Add in the tomato paste and allow it to cook for 1 minute, stirring to thoroughly combine it with the beef, onions, and garlic.

  4. Add the chicken broth, marinara sauce, parsley, and black pepper and bring to a boil. Reduce heat and simmer 20 minutes.

  5. Add broken lasagna noodles and cook until al dente according to package instructions.

  6. While the noodles finish cooking, make the ricotta topping.

  7. Serve the soup and top with a couple spoonfuls of the prepared ricotta topping, and additional mozzerella cheese, pepper, and fresh basil, if desired.

Ricotta Topping

  1. In a small bowl, combine the ricotta, parmesan, and mozzerella cheeses.

  2. Fold in the chopped basil leaves and black pepper. Set aside.