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–+ servings
Bowl of lasagna soup recipe served in a white bowl: a rich tomato broth studded with ruffled lasagna‑style pasta and ground meat, crowned with a dollop of melted cheese (mozzarella/ricotta), sprinkled with grated parmesan and chopped parsley, and garnished with fresh basil leaves.

Lasagna Soup Recipe

A one‑pot lasagna soup Recipe that delivers all the flavors of classic lasagna meaty tomato sauce, tender pasta, and creamy cheese on the table in under an hour, with minimal cleanup and maximum comfort.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground beef or Italian sausage
  • 1 Yellow onion - Diced
  • 2 cloves Garlic - Minced
  • 2 tablespoon Olive oil
  • 2 tablespoon Tomato paste
  • 28 oz Crushed tomatoes - One 28‑oz can
  • 4 cups Chicken or beef broth
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried oregano
  • ¼ teaspoon Red pepper flakes - Optional for heat
  • — Salt and black pepper - To taste
  • 8 oz Lasagna noodles - Broken into bite‑size pieces
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella cheese - Shredded
  • ½ cup Parmesan cheese - Grated
  • 2 tablespoon Fresh parsley - Chopped for garnish

Equipment

  • 1 Large soup pot or Dutch oven (Heavy‑bottomed preferred)
  • 1 Sharp knife (For chopping onions & garlic)
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Ladle (For serving)
  • 1 Measuring cup
  • 1 Mixing bowl (For ricotta blend)

Method
 

  1. Thoroughly brown ground meat until deeply caramelized and flavorful.
    Top‑down view inside a white enamel Dutch oven on a marble countertop, showing bright red crushed tomatoes bubbling around a bay leaf and a heap of dried oregano and basil, with a wooden spoon resting at the rim.
  2. Cook diced onion and garlic until fragrant, soft, and translucent.
    Overhead shot of a spoon lifting a gooey strand of melted cheese and pasta from a bowl of lasagna soup, revealing the rich tomato broth and chopped herbs below.
  3. Stir in tomato paste and cook until it darkens and aromas develop.
    Side view of a red enameled pot on a stovetop burner, steaming tomato‑meat broth studded with broken lasagna noodles and flecks of parsley, a black ladle dipping into the soup.
  4. Add tomatoes, broth, herbs, and broken noodles; simmer until tender.
  5. Ladle into bowls, top with cheese blend and chopped parsley to serve.
    Close‑up of a ceramic bowl of lasagna soup topped with melted mozzarella and Parmesan, ground meat and ruffled pasta in tomato broth, as a spoon lifts a cheesy, pasta‑laden mouthful.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 32gProtein: 26gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 820mgPotassium: 620mgFiber: 4gSugar: 7gVitamin A: 1200IUVitamin C: 5mgCalcium: 180mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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