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Lasagna Soup Recipe

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3.8 from 12 reviews

This hearty Lasagna Soup combines the rich flavors of classic lasagna in a comforting, warm bowl of soup. Ground beef, tomatoes, and Italian seasoning blend perfectly with tender reginetti pasta and fresh spinach, topped with a creamy cheese mixture of ricotta, mozzarella, parmesan, and basil. Ready in just 45 minutes, this soup is perfect for a cozy family meal that delivers all the beloved tastes of lasagna in a quick and easy format.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 lb 93/7 ground beef
  • 9 oz reginetti pasta
  • 4 cups beef stock (32 fl oz)
  • 14 oz crushed tomatoes with basil
  • 14 oz tomato sauce
  • 3 oz baby spinach (roughly chopped)
  • 1 small onion (diced, approx 200 grams)
  • 3 cloves garlic (minced, approx 12 grams)
  • 1 tbsp tomato paste
  • 2 tsp olive oil
  • 1 tbsp Homemade Italian Seasoning
  • 1/2 tsp salt
  • 2 bay leaves
  • 1 parmesan rind (optional)

Cheese Topping

  • 3/4 cup part skim ricotta cheese (186 grams)
  • 1/2 cup part skim shredded mozzarella cheese (56 grams)
  • 1/4 cup grated parmesan cheese (8 grams)
  • 1 tbsp fresh basil (chopped)

Instructions

  1. Prepare the Beef Mixture: In a large pot or Dutch oven, heat 2 teaspoons of olive oil over medium-high heat until shimmering. Add 1 pound of 93/7 ground beef, breaking it apart as it cooks. When the beef is about half cooked, add the diced small onion and continue breaking the beef apart until it is almost fully cooked through. Then add 3 cloves of minced garlic, 1 tablespoon of tomato paste, 1/2 teaspoon of salt, and 1 tablespoon of Homemade Italian Seasoning. Stir and cook for another 1-2 minutes to combine the flavors.
  2. Add Liquids and Simmer: Add 14 ounces of crushed tomatoes with basil, 14 ounces of tomato sauce, and 4 cups of beef stock to the pot, stirring until well combined. Add 2 bay leaves and the parmesan rind (if using). Cover the pot and bring the mixture to a boil over medium-high heat.
  3. Cook the Pasta: Once boiling, add 9 ounces of reginetti pasta and stir to combine. Reduce heat slightly to medium, cover, and simmer for 9-10 minutes or until the pasta is very al dente, stirring occasionally to prevent sticking.
  4. Make Cheese Topping: While the pasta cooks, prepare the cheese topping by combining 3/4 cup part-skim ricotta cheese, 1/2 cup part-skim shredded mozzarella cheese, 1/4 cup grated parmesan cheese, and 1 tablespoon chopped fresh basil in a medium bowl. Stir well and set aside.
  5. Finish the Soup: Once the pasta is cooked, turn off the heat. Remove the parmesan rind and bay leaves from the soup. Stir in 3 ounces of roughly chopped baby spinach and let the soup rest for at least 5 minutes to allow the spinach to wilt and the flavors to meld.
  6. Serve: Ladle the soup into bowls and add a generous scoop of the prepared cheese topping over each serving. Enjoy your comforting, flavorful Lasagna Soup!

Notes

  • You can omit the parmesan rind if you don’t have it, but it adds a nice depth of flavor to the broth.
  • Adjust the salt to taste, especially if your beef stock is already salted.
  • Homemade Italian Seasoning can be substituted with a store-bought blend if preferred.
  • For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth instead of beef stock.
  • Letting the soup rest after cooking ensures the pasta finishes cooking perfectly and the spinach wilts gently.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://recipeteach.com/lasagna-soup-recipe/