Cheesy Lasagna Soup

Who doesn’t love lasagna? If you’re a lasagna fan, then this Cheesy Lasagna Soup is really going to float your boat! I love this soup – it’s meaty, filled with tender noodles, and the cheesy topping is so good, you’ll want extra! This is one of my family’s favorite soups, and I’m sure yours will love it, too!

There are so many versions of this soup, and let me tell you, I’ve seen some pretty terrible ones. This sugar-free lasagna soup features scratch cooking at its finest. It’s loaded with ground beef, tender noodles, and a broth that’s enhanced by tomato to give it that authentic lasagna flavor.

The Best Noodles for Lasagna Soup

I love using mafalda corta noodles in this soup. They’re small rectangles with wavy sides, so they look like mini lasagna noodles. Can’t find those? You can use any kind of pasta, or even take 8 ounces of lasagna noodles and break them up into smaller pieces. If you do that, be sure NOT to use the oven-ready lasagna sheets. Just use regular noodles.

Ingredients

  • Dried pasta – Mafalda corta or other small lasagna-style noodles.
  • Olive oil – You can also use regular cooking oil.
  • Onion – Yellow or white onions.
  • Ground beef – 80/20 is fine. There’s no need to use super lean beef.
  • Garlic – Minced. Don’t use garlic from the jar. Use fresh garlic, it has so much more flavor.
  • Dried oregano
  • Dried basil
  • Red pepper flakes – Optional but a little pinch goes a long way!
  • Tomato paste – Freeze your leftover tomato paste for the next recipe.
  • Chicken broth – If you don’t have homemade, use store-bought.
  • Beef broth – If you don’t have homemade, use store-bought.
  • Canned tomato – Diced.
  • Fresh basil – Optional garnish.
Lasagna Soup ingredients with label

Cheese topping:

  • Ricotta cheese – Extra smooth, if available.
  • Parmesan cheese – Grated. You don’t have to use the fancy cheese.
  • Mozzarella cheese – Shredded. Pizza cheese is fine.
  • Ground white pepper – Black pepper is also fine.
Cheese toppings ingredients labeled.

How To Make Lasagna Soup

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold running water to stop the cooking process. Set aside.
  2. Heat the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until no longer pink. Add the diced onion and cook for an additional 3-4 minutes until softened.
  3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for about 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for another minute to caramelize the paste and deepen the flavor.
  4. Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for about 20 minutes to allow the flavors to meld.
  5. Add the cooked pasta to the pot and simmer for an additional 2 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
  6. While the soup is simmering, combine the ricotta, Parmesan, mozzarella, and white pepper in a small bowl. Mix well until smooth and set aside.
  7. Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture and garnish with fresh basil, if desired. The heat from the soup will gently melt the cheeses, creating a creamy, luscious topping reminiscent of classic lasagna.

Step-By-Step Process

Chef Jenn’s Tips

  • For an extra depth of flavor, consider browning the tomato paste before adding the broths. This caramelization enhances the soup’s richness.
  • If you prefer a thicker soup, reduce the amount of broth slightly or let the soup simmer uncovered for a few extra minutes to concentrate the flavors.
  • Feel free to experiment with different pasta shapes. While mafalda corta resembles mini lasagna noodles, other short pasta like rotini or penne works well too.
  • To make the soup spicier, increase the red pepper flakes or use hot Italian sausage instead of ground beef.

Recommended

Make It A Meal

Pair this hearty lasagna soup with a simple green salad dressed with a tangy vinaigrette to balance the richness of the soup. A side of crusty garlic bread is perfect for soaking up the flavorful broth, making for a complete and satisfying meal.

Storage

I don’t usually store soups with the pasta in them because the pasta will continue to absorb the broth. I allow any leftover soup to cool to room temperature before transferring to an airtight container and package the cooked noodles separately. Refrigerate for up to 3 days. When reheating, do so gently over medium heat, adding a splash of broth or water if the soup has thickened.

For longer storage, you can freeze the soup with the pasta in it for up to 3 months.

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Two bowls of lasagna soup are ready to be served.

Cheesy Lasagna Soup

Chef Jenn
Lasagna Soup is a hearty, flavorful dish that brings all the comforting flavors of lasagna into a cozy, one-pot soup. Filled with tender pasta, savory meat, and a rich tomato broth topped with melty cheese, it’s an easy, satisfying meal perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Italian
Servings 8 servings
Calories 336 kcal

Ingredients
  

  • 8 ounces dried pasta Mafalda corta or other small lasagna-style noodles
  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 pound ground beef
  • 3 cloves garlic minced
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • teaspoon red pepper flakes optional
  • 2 tablespoons tomato paste
  • 3 cups chicken broth low-sodium
  • 3 cups beef broth low-sodium
  • 15 ounces canned diced tomato
  • ½ cup fresh basil chopped; for toppings

Cheese topping:

  • ¼ cup ricotta cheese extra smooth, if available
  • ¼ cup parmesan cheese
  • ¼ cup mozzarella cheese
  • ¼ teaspoon ground white pepper black pepper is also fine

Instructions
 

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold running water to stop the cooking process. Set aside.
  • Heat the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the ground beef and cook for 4-5 minutes, breaking it up with a spoon, until no longer pink. Add the diced onion and cook for an additional 3-4 minutes until softened.
  • Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes. Cook for about 1 minute until fragrant. Add the tomato paste and cook, stirring constantly, for another minute to caramelize the paste and deepen the flavor.
  • Pour in the chicken broth, beef broth, and diced tomatoes with their juices. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it gently simmer for about 20 minutes to allow the flavors to meld.
  • Add the cooked pasta to the pot and simmer for an additional 2 minutes to heat through. Taste and adjust seasoning with salt and pepper as needed.
  • While the soup is simmering, combine the ricotta, Parmesan, mozzarella, and white pepper in a small bowl. Mix well until smooth and set aside.
  • Ladle the hot soup into bowls. Top each serving with a generous dollop of the cheese mixture and garnish with fresh basil, if desired. The heat from the soup will gently melt the cheeses, creating a creamy, luscious topping reminiscent of classic lasagna.

Notes

Chef Jenn’s Tips

  • Use Mafalda corta pasta for a lasagna-like feel, but any short pasta works well.
  • Toast the tomato paste before adding liquid—it deepens the flavor.
  • For a spicier kick, add extra red pepper flakes.
  • Mix the cheese toppings together for a creamy, melty garnish.
  • Make it vegetarian by substituting ground beef with plant-based crumbles and using vegetable broth.

Nutrition

Serving: 1cupCalories: 336kcalCarbohydrates: 27gProtein: 19gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 51mgSodium: 815mgPotassium: 498mgFiber: 2gSugar: 4gVitamin A: 598IUVitamin C: 10mgCalcium: 113mgIron: 2mg
Keyword Comfort food soup, Lasagna soup
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