Go Back
+ servings
Print
overhead shot of lasagna soup in a rubbermaid container

The Best Lasagna Soup

This lasagna soup is everything you love about lasagna, in one bowl! You will love this comforting soup twist on an Italian pasta classic loaded with lasagna noodles, mushrooms, tomatoes, and an ooey-gooey melted cheese topping! 

Course Main Course, Soup
Cuisine American, Italian
Keyword lasagna soup, Lasagna Soup Recipe, One Pot Lasagna Soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 472 kcal
Author Mahy

Ingredients

  • 1 teaspoon olive oil
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 1 cup cremini mushrooms sliced
  • 1/2 lb ground beef **optional
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 can crushed tomatoes
  • 2 cups vegetable/beef stock
  • 1 teaspoon oregano
  • 1/4 cup minced fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 lasagna sheets cut up into 3/4 inch thick pieces (more or less to your taste)
  • 1/2 cup ricotta cheese* to one cup, see notes
  • 1/4 cup fresh minced basil
  • grated mozzarella and parmesan cheese **optional

Instructions

  1. In a large pot over medium-high heat, add the olive oil and wait until it warms up. Then add the diced onions. Sautee the onion until they soften up—about 2 mins.

  2. Add the minced garlic and sliced mushrooms and sauté for another 2 minutes until they’re fragrant and start sticking to the pot.

  3. Add in the ground beef, salt, pepper and oregano and sauté over high heat until the meat is fully cooked and any liquid has evaporated.
  4. Add the tomatoes, stock, basil and more oregano and bring the soup to a boil. Allow it to boil for a few minutes and then add the lasagna noodles.
  5. Mix the noodles for a few minutes and then let them cook for about 15 minutes until tender.
  6. Add in the ricotta cheese and keep mixing it in gently until it completely dissolved into the tomatoes sauce.

  7. Turn off the heat and add in the fresh basil and mix it well.
  8. Serve the soup sprinkled with some grated cheese if you like. Taste for seasoning and adjust with some extra salt and pepper.

Recipe Notes

  • While we normally aim for al dente pasta, for this recipe we want to make sure to cook the lasagna sheets until soft!
  •  For a creamier lasagna soup, add more ricotta cheese.
  • If you’re out of ricotta, try mascarpone or regular cream cheese!
  • This soup is easily made in advance and keeps well for 5 days! Also try freezing the soup for up to 3 months.
  • Try making a chicken version of the lasagna soup using store bought rotisserie chicken for convenience.
Nutrition Facts
The Best Lasagna Soup
Amount Per Serving (1 bowl)
Calories 472 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 903mg39%
Potassium 743mg21%
Carbohydrates 65g22%
Fiber 5g21%
Sugar 8g9%
Protein 22g44%
Vitamin A 380IU8%
Vitamin C 13mg16%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.