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Lasagna soup is the best invention since sliced bread!!!
It’s literally lasagna, in soup form!!!
You cook very similar ingredients as a lasagna, and turn it into a soup. Then, you top with with ricotta cheese, and mozzarella cheese.
Pure genius!!!
The best part, it is easier to make than real lasagna, IMO, because all you have to do is sauté things in a pot, dump more things into the pot, and then cook the lasagna noodles – all in the same pot!!!
It’s a one pot wonder!!
If you are a fan of lasagna, then there is no doubt that you will love this lasagna soup. It has all the flavors of a classic lasagna: it’s tomato-y, beefy, it has tender, zucchini, and soft, pillow-y lasagna noodles. Make it cheesy by topping the soup with ricotta cheese, and shredded mozzarella cheese – along with fresh basil leaves – and be prepared to never want another soup again.
Just kidding. Please go make ALL of my soup recipes ;)!
If you are craving lasagna, but don’t want to do all of the work of making it, and waiting for it to bake forever – then, this lasagna soup recipe is for you. It all comes together in one pot, and only takes 45 minutes to make from start to finish. Plus, you can easily make the lasagna soup gluten free by using gluten free lasagna noodles! It also makes a large serving, so it’s great for feeding a crowd, or for saving for leftovers!
That’s amore!
Ingredients for lasagna soup
As always, a list of ingredients, along with the measurements are in the recipe card below for when you make the recipe, but let’s discuss them here first.
- Avocado oil, or olive oil, or grapeseed oil – Just a hint for sautéing the zucchini.
- zucchini – You know me, I have to sneak a veggie in. The zucchini adds a nice tender crunch, and lightness. It works really nice in this lasagna soup. We sauté them first, then stir them in at the end, so that they are perfectly cooked with a slight crunch to them.
- lean ground beef – of course, we can’t have a classic lasagna flavor without ground beef. You can also use pork sausage, if that’s what your prefer in your lasagna.
- dried herbs, to flavor the beef: basil, oregano, rosemary, fennel seeds, red pepper flakes, and kosher salt – these herbs/spices help to make the ground beef have a nice Italian taste to it.
- yellow, or white onion – Adds so much flavor to any soup.
- garlic – what’s an Italian dish without garlic?
- cremini mushrooms – I know mushrooms aren’t always in a lasagna, but I LOVE them so much. They sort of melt into the soup so that you don’t really notice them, but they add so much flavor to the overall dish.
- tomato paste – this helps add a nice concentrated tomato-y flavor.
- dry red wine – cooking with wine adds so much flavor. Note: if you want to omit the wine, then you can easily sub it with more beef broth.
- marinara sauce – that’s right, we use a whole jar of marinara sauce right in the soup. It really helps give the true flavor of a well-developed lasagna.
- fire roasted tomatoes – the canned tomatoes adds nice bites of tomato pieces that works nicely.
- beef broth – this is soup we are making after all, not lasagna, so we need a little broth.
- lasagna noodles – All you do is use your hands to break up the noodles into pieces. Then you simmer the lasagna noodles right in the soup. They get all soft and pillow-y.
- whole milk ricotta – Topping the lasagna soup with ricotta cheese is so delicious. It gives the soup a luxurious texture that really helps it to taste like real-deal-lasagna!!!
- Garlic powder – just a hint is stirred into the ricotta cheese for flavor.
- Shredded mozzarella cheese – this is sprinkled on top of the lasagna soup for the ultimate lasagna experience. SO. GOOD!
- Fresh basil leaves – The pop of freshness from the basil leaves really takes this soup over the top. If you can get your hands on fresh basil, I highly recommend!
What is lasagna soup?!
It’s essentially lasagna that is made in soup form.
It’s got a tomato base broth that is some what thick, to represent tomato sauce in a traditional lasagna. Along with ground beef, and lasagna noodles.
It is topped with mozzarella cheese and ricotta cheese to really provide that cheesy lasagna experience!
Does lasagna soup actually taste like lasagna?!
I think so!
It’s hearty, tomato-y, beefy, cheesy, and it’s got noodles!
My dad got to try it this lasagna soup recipe. He grew up in an Italian-influenced neighborhood in Pittsburgh, PA – so, he knows a lot about what traditional Italian food should taste like. He said it tasted like a good lasagna. He LOVED it!
It may not be the stamp of approval by an Italian mom, but it’s the next best thing!
Is lasagna soup easier to make than making actual lasagna?
Yes.
Lasagna soup only requires 45 minutes of cook time, and is made all in one pot.
Whereas making a an actual lasagna in a casserole dish usually takes well over an hour to make. Plus, you have to use separate pans to first brown the beef, sometime boil the lasagna noodles, and then you need to layer everything into a casserole dish. Then, you bake.
So, yes, I would say that lasagna soup is quite a bit easier to make than traditional lasagna.
Is lasagna soup healthier than actual lasagna?
Probably.
I think the lasagna soup seems noticeably lighter than a slice of lasagna.
Don’t get me wrong, this lasagna soup is a hearty soup, but it still feels quite a bit lighter than eating traditional lasagna. If you think about it, a good chunk of what you are eating when eating soup is broth.
Plus, you can decide how much, or little, cheese topping you add onto your soup. Whereas with a slice of lasagna, you can’t take the cheese out.
Is this lasagna soup gluten free?!
It easily can be made gluten free.
All you need to do is use gluten free lasagna noodles. They tasted just like regular lasagna noodles when I tried them.
Equipment I used to make lasagna soup
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- Chef’s knife – A chef’s knife is my go-to for chopping veggies. I have had mine for almost 10 years, and it has been going strong – so, if you’re looking for a good one, Henckels is the way to go!
- Santoku knife – I like using a santoku knife for slicing mushrooms. The grooves in the knife help to prevent the mushrooms from sticking to the knife. The 7 inch santoku is my second favorite knife next to the chef’s knife.
- large Cutting board – a nice wooden cutting board is ideal for chopping up all those veggies as well.
- Dutch oven – this pot is my go-to for soups, chilis, and more, all winter long! It retains heat nicely, it’s easy to clean, and it’s the perfect size for soup making.
- meat chopper – I love how this meat chopper helps me turn that ground beef into nice fine crumbles.
- fat separator – this fat separator helps to remove any excess grease from the top of the soup.
- ladle – can’t make soup without needing a ladle. I love how large, and sturdy this one is!
Reasons you will fall in AMORE with this lasagna soup
- It has all the lasagna flavors,
- and vibes,
- without as much work.
- It’s made in one pot,
- in 45 minutes.
- It’s cheesy,
- beefy,
- tomato-y,
- hearty, and comforting.
- It’s a fun, unique twist on a classic recipe.
- It’s gluten free adaptable.
- It feeds a crowd.
- And, makes great leftovers.
More soup recipes for you to cozy up with
- Instant pot white chicken chili (stove top option)
- the best beef chili
- roasted tomato and red pepper soup
- traditional Irish beef stew
- the best egg drop soup
- satisfying instant pot lentil soup
- the best chicken noodle soup
- dairy free zuppa Toscana soup
- chicken tortilla soup with homemade tortilla strips
Before you go!!!
Let me know how you like the recipe. Leave a comment below, along with a star rating⭐⭐⭐⭐⭐ – this helps my recipes to rank higher in google, making them seen by more people, helping my business to thrive so that I can keep sharing FREE recipes with you. Thanks, friends!
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Lasagna Soup (One Pot)
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 minutes
- Yield: 6 to 8 1x
- Category: soup, dinner, entree, red meat, one pot
- Method: chop, simmer
- Cuisine: gluten free, egg free
- Diet: Gluten Free
Description
Lasagna soup gives you all the flavor of lasagna, in soup form. It is easier to make – 45 minutes, 1 pot, and no layering. It’s loaded with lasagna noodles, beef, marinara sauce, and it is topped with ricotta cheese, and mozzarella cheese for that cheesy lasagna vibe.
Ingredients
Lasagna soup base
- 1 tablespoon avocado oil (or olive oil, or grapeseed oil)
- 2 zucchinis, thinly sliced
- 1 pound lean ground beef (could sub pork sausage)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- optional: 1/2 teaspoon fennel seeds
- optional: 1/4 to 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt (for flavoring the beef)
- 1 medium yellow, or white onion, chopped
- 4 to 5 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons tomato paste
- 1/3 cup dry red wine (such as pinot noir, or merlot) – can easily swap with extra beef broth, if needed
- 24 ounces Marinara sauce (use a simply flavored one, like roasted garlic or basil)
- 1 15 ounce can fire roasted tomatoes
- 4 cups beef broth, or chicken broth
- 2 teaspoons kosher salt (for flavoring the broth)
- optional: 1 to 2 teaspoons sugar (only if needed to balance out acidity a little)
Noodles
- 5 ounces lasagna noodles, broken up into 1 to 2 inch pieces
Ricotta Topping
- 2 cups (16 ounces) whole milk ricotta cheese
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Remaining toppings
- 2 to 3 cups mozzarella cheese, shredded
- Fresh basil leaves (Highly recommend the basil leaves, if you can)
- optional: Fresh parsley, chopped
Instructions
- Prepare the veggies – slice the zucchini, chop the onion, mince the garlic, and slice the mushroom. Place the zucchini in a separate bowl – you can place the mushrooms, onion, and garlic in the same bowl if you want..
- Sauté the zucchini – heat a Dutch oven, a of stew pot over medium high heat. Once the pan is heated add the oil, then add the zucchini so that the bottom of the pot isn’t overcrowded. Sauté for 1 to 2 minutes, or just until it’s tender, remove and repeat with the remaining zucchini.
- Cook the ground beef and veggies – to the still hot Dutch oven add the ground beef, add the basil, rosemary, fennel seeds, red pepper flakes, and salt – break up the beef in fine crumbles. Once the beef is mostly browned add the onion, mushrooms, and garlic. Cook until the onions are translucent and soft, and the mushrooms have cooked down – about 5 minutes. Note: if at this point it looks like there is a lot of grease in the pan you will want to drain the beef and veggies from the grease.
- Add the tomato paste – Add the tomato paste and stir and allow it to cook for 1 minute, or until the tomato paste looks darker in color.
- Deglaze with the wine – Add the wine and deglaze the pan, use a wooden spoon to scrape off the stuck on bits. Allow the wine to simmer and cook off for 1 minute. NOTE: if you don’t want to use wine, simple swap the wine for extra beef broth. You can skip the simmering step.
- Add remaining liquid ingredients – Add the jar of marinara sauce, can of fire roasted tomatoes, and the beef broth. Also add the 2 teaspoons of kosher salt – stir to combine.
- Simmer – Pop the lid on and turn the heat to high, bring to a boil – reduce to a simmer. Simmer with the lid askew for 10 minutes.
- Break up the noodles – During this time you can break up the lasagna noodles, if you haven’t done so already. I just use my hands to break them up into varying sizes.
- De-grease the soup (optional step) – At this point the soup might look a little oily on the top. I think this is due to the oil that’s separated in the marinara sauce while it was simmering. If you have this issue, spoon the top layer of liquid out into a fat separator – pour the grease into a container to be thrown out, then pour back any remaining broth liquid that doesn’t have grease in it. I didn’t do this step the first time I made this soup and I think the oil just cooked into the noodles – sounds kind of gross, but we weren’t really aware of it being greasy while we were eating it. I did feel better about knowing that I removed any excess, unnecessary fat from the soup the time I used the fat separator – it’s up to you.
- Add the noodles – Add the broken lasagna noodles into the boiling soup pot, drop them in one at a time, stirring after every few pieces have been dropped in – this prevents sticking.
- Boil – Boil the soup, with the lid off, stirring the soup occasionally. Boil for 10 to 13 minutes, or until the lasagna noodles feel al dente. Remove the soup from the heat. Taste and adjust seasonings as needed. NOTE: if for some reason the soup tastes pretty acidic, than you can add the 1 to 2 teaspoons of sugar to balance it out. It won’t taste sweet, it will just help to balance out the acidity.
- Make the ricotta topping – you can do this while the soup is boiling. Add the ricotta cheese to a small mixing bowl, along with the garlic powder, kosher salt, and black pepper – stir to combine. Taste and adjust seasonings as needed.
- To serve – Ladle the soup into serving bowls. Top each bowl with a few dollops of the ricotta cheese, some shredded mozzarella cheese, and some fresh basil leaves, and chopped parsley. I like to place the cheeses in separate bowls, and the herb in separate bowls so that individuals can add the toppings as they like to their soups. Enjoy immediately.
- To store leftovers – Store the cheeses in separate containers than the soup. Re-heat the soup gently. Leftovers will last in the fridge for up to a week. The soup might get a little thick as it sits and the noodles soak up more liquid – if needed, you can stir in a little extra broth to thin it out a bit.
Notes
Red wine – If you don’t drink red wine you can easily omit it, and replace it with extra beef broth.
gluten free option – you can easily use gluten free lasagna noodles in this recipe. I tested the recipe using Barilla No Boil Gluten free lasagna noodles – worked great.
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