This easy weeknight lasagna soup is incredible. Easier and faster to make than actual lasagna, with no layers to layer or baking. It has the same great flavors and provides the same humbling comfort we trust in lasagna, perfect for any weeknight. The soup takes less than an hour to get the simmer-all-day flavors, it is one of my absolute favorites of all time.
The recipe is naturally dairy-free, but I do love to add cheese to the top. Adding a soft burrata, a sprinkle of grated Parmesan cheese really makes it the ultimate lasagna soup.
Make this Lasagna Soup your own!
If you want to make your soup vegetarian, you can skip the meat. Instead, add a tablespoon of olive oil and continue with Step 1 of the recipe. Over medium low heat, sauté the garlic, onions and seasonings until the onion is soft and translucent, try not to brown.
You can use ground beef, ground turkey, ground chicken or Italian sausage. You can even make mix.
Italian sausage will create more grease, so you may want to spoon some fat out after it browns.
Adjust your seasoning as necessary. Because they have less fat overall, turkey and chicken will not hold onto the seasoning as easily as beef, add another pinch of Italian seasoning and salt.
You can make this dish with meatballs. In the recipe, replace your ground beef with frozen meatballs! These are my favorite homemade recipe. These are my favorite store bought.
Easy Weeknight Lasagna Soup
- 1 lb Ground Beef, Turkey or Chicken
- 3 Cloves Garlic - minced
- 1 medium Onion - diced
- 1 TBSP Italian Seasoning
- ¼ tsp Red Pepper Flakes
- 1 Bay Leaf
- 1 tsp Salt plus more to taste
- 3 TBSP Tomato Paste
- 16 oz. Canned Tomato Sauce
- 29 oz. Canned Diced Tomatoes (2 14.5 oz. cans)
- 2 cups Chicken Stock can substitute vegetarian stock
- 3 cups Water
- 8 oz. Lasagna Noodles
- Optional: Burrata Cheese, Parmesan Cheese
- In a pot over medium heat, add your ground beef, garlic, onion, Italian seasoning, red pepper flakes, bay leaf and salt.
- Cook until the beef is browned, the onions are soft and translucent and the seasoning is aromatic, about 5-7 minutes.
- Stir in the tomato paste, add in the canned tomato sauce, canned diced tomatoes and chicken stock. Simmer with a low boil for about 20 minutes.
- Add in the water, bring up to boil.
- Hand break your lasagna noodles into bite-size pieces and add them to the boiling soup. Cook 10-15 minutes until the noodles are cooked.
- Taste the soup and add more salt if needed, it will vary depending on if your canned tomatoes and chicken stock are salt-free or not.
If you have leftovers, they make a great take to lunch soup. Pasta soaks up liquid when it’s submerged in a soup broth so you may notice that it thickens up. Add a few tablespoons of water to loosen it back up to your preferred soup consistency, and reheat.
Sadly this soup does not freeze well.
3 thoughts on “Lasagna Soup”
A bowl of this lasagna soup with a few dollops of ricotta on top and some warm bread is soooo delicious. Easy to make and will definitely be on my regular meal rotation. I used half ground beef and half ground hot sausage and it gave it such a nice kick. Thanks so much for this awesome recipe, Nic.
I’m so glad you loved it!