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5 from 1 vote

Lasagna Soup

A comforting beef and cheese lasagna soup. Perfect for a cold winter night.
Prep Time5 mins
Cook Time55 mins
Total Time1 hr
Course: Soup
Cuisine: Italian American
Keyword: beef and cheese soup, beef and noodle soup, lasagna soup
Servings: 6 servings
Calories: 461kcal


  • 1 lb beef
  • 1/2 onion
  • 2 garlic cloves
  • 1 tbsp basil
  • 1/4 tsp oregano
  • 1/8 tsp red pepper flakes
  • 28 oz crushed tomatoes
  • 6 cups chicken stock
  • 6-8 lasagna noodles
  • 1/4 cup ricotta cheese
  • 1/4 cup mozzarella cheese
  • pinch of sugar optional
  • salt and pepper to taste


  • Brown the beef completely over medium-high heat.
  • Cook the onions for 2-3 minutes or until translucent.
  • Stir in the fresh garlic, basil, red pepper flakes, and cook for an additional 15 seconds.
  • Add the crushed tomatoes, oregano, chicken stock, sugar, salt, and pepper.
  • Let it come up to a boil and then reduce the heat to medium-low and cook for 40 minutes.
  • Discard any excess fat using a ladle and add the lasagna pasta.
  • Cover and cook for an additional 5-7 minutes or until the pasta is al dente.
  • Add ricotta and mozzarella cheese and turn off the heat.
  • Season with salt and pepper and serve with fresh basil and parmesan cheese.



Calories: 461kcal | Carbohydrates: 40g | Protein: 27g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 69mg | Sodium: 609mg | Potassium: 930mg | Fiber: 3g | Sugar: 10g | Vitamin A: 395IU | Vitamin C: 13.6mg | Calcium: 120mg | Iron: 4.1mg