Best Lasagna Soup
This cozy, easy lasagna soup delivers all the flavors of classic lasagna—rich marinara, seasoned browned beef, tender broken noodles and a trio of cheeses—without the layering. Ready in under an hour, it’s perfect for busy weeknights or a comforting family meal.
Equipment
- Large Dutch oven or large soup pot
Ingredients
- 1 pound lean ground beef or substitute half with Italian sausage
- 1 medium yellow onion diced
- 4-5 cloves garlic minced
- 1/4 - 1/2 teaspoon red pepper flakes
- 1 24 ounce jar Prego Traditional Italian Sauce
- 8-10 cups low sodium chicken broth divided
- 1 14 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons balsamic vinegar
- 1 1/2 teaspoons granulated sugar
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 whole bay leaf
- 10 uncooked noodles lasagna noodles broken into 1-2 inch pieces
- 1/2 cup heavy cream optional
- shredded mozzarella cheese for topping
- freshly finely grated Parmesan cheese for serving
- ricotta cheese for dolloping on top
Instructions
- Heat a large Dutch oven or soup pot over medium-high. Add the ground beef and diced onion and cook, breaking the meat up, until the beef is browned and the onion is softened. Stir in the minced garlic and red pepper flakes and cook about 30 seconds more. Drain any excess fat.
- Pour in the jarred tomato sauce, 6 cups of the chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, dried herbs, salt, pepper and the bay leaf. Add the broken lasagna noodles, bring the mixture to a boil, then lower the heat and simmer, stirring occasionally, until the noodles are tender, about 20–30 minutes.
- Remove and discard the bay leaf. Stir in the heavy cream if using, then add 2–4 more cups of chicken broth to reach your preferred soup thickness. Taste and adjust seasoning. Ladle into bowls and garnish with shredded mozzarella, grated Parmesan and dollops of ricotta before serving.