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–+ servings
Lasagna soup in a white bowl topped with a dollop of ricotta cheese mixture.
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Lasagna Soup

All the flavors of classic lasagna are brought together in this hearty lasagna soup prepared in one pot for easy cleanup!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 small green bell pepper cored, seeded, and chopped
  • 1 tablespoon minced fresh garlic
  • 1 (24 ounce) jar marinara sauce
  • 5 cups chicken broth
  • 1 (14.5 ounce) can petite diced tomatoes undrained
  • 1 tablespoon Italian seasoning
  • 1 tablespoon white granulated sugar
  • 9 lasagna noodles broken into bite-size pieces (1 to 2 inches)
  • salt and black pepper to taste
  • 2 to 3 tablespoons chopped fresh basil or parsley optional garnish

For the cheese topping mixture:

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese 4 ounces
  • ⅓ cup freshly grated Parmesan cheese 1 ounce
  • ¼ teaspoon black pepper

Instructions

  • Cook ground beef in a 6 quart Dutch oven or large soup pot over medium high heat until browned and no longer pink (about 5 to 6 minutes), crumbling beef with a wooden spoon while it is cooking. Transfer beef to a colander to drain fat and set aside.
  • Return the Dutch oven (or pot) to the burner and add olive oil. Once the olive oil is heated, add onion and green peppers. Cook until vegetables are tender, stirring frequently (about 2 to 3 minutes). Add garlic and cook for 30 seconds (stirring constantly).
  • Return drained ground beef to pot. Add marinara sauce, broth, diced tomatoes with juices, Italian seasoning, and sugar. Stir to combine.
  • Bring to a boil and add lasagna noodle pieces. Stir to combine. Reduce heat as necessary to maintain a strong simmer/gentle boil. Cook for 12 to 15 minutes (stirring occasionally so that the noodles don't stick together), or until lasagna noodles are tender. Season with desired amounts of salt and pepper.
  • While the noodles are cooking, prepare the cheese mixture by stirring together the ricotta, mozzarella, Parmesan and pepper in a medium bowl until combined.
  • Ladle soup into bowls and top with a dollop of the cheese mixture. Garnish with basil or parsley, if desired.

Notes

Storage:
  • Once cooled, store in an airtight container in the refrigerator for up to 3 days.
Recipe Variations:
  • Swap out the ground beef for Italian sausage (or a combination of sausage AND beef) or ground turkey.
  • Make this soup vegetarian by using vegetable broth in place of chicken broth. Use fresh sautéed veggies instead of meat, such as chopped zucchini, carrots, and sliced mushrooms.
  • Any short/small pasta will work in this recipe - just be sure to adjust the cooking time as necessary.  
  • Italian seasoning can be substituted with a combination of your favorite dried herbs, such as oregano, rosemary, basil, parsley, and/or thyme.