This Lasagna Soup is a deliciously hearty soup that eats like an Italian-style meal! Packed with lean ground beef, veggies, and pasta.
There’s almost nothing we love more on a cold day than a comforting bowl of soup, especially one that’s packed with nutrition and flavour like this Lasagna Soup! Don’t get us wrong – we love a good homemade lasagna. But this soup contains all the best Italian-style lasagna flavours AND it’s ready and on the table in a fraction of the time with a fraction of the effort of a homemade lasagna. Trust us, you’re going to love it!
If you’re still making a main dish, a starch, and a side dish every day for dinner, you NEED to try soup for dinner! If you’ve got family members who like a filling meal, a hearty soup like this Lasagna Soup will do the trick!
Making soup for dinner is also a great way to save time and money. Most soups come together in one pot and in under an hour, and they often contain inexpensive ingredients like ground meats and root vegetables.
If you’re looking for a way to cut your grocery bill, use ground beef or ground or shredded chicken in soups is a great way to stretch your budget. This Lasagna Soup calls for one pound of lean ground beef and makes 8 large servings. If you’ve got a family of 4 that’s 2 meals from one pound of ground beef – a big savings!
If you’re into meal prep and like freezing dinners for busy weeknights when there’s no time to cook, this Lasagna Soup is perfect for you! Just freeze and reheat for later.
Making homemade soup is one of our favourite ways to put comfort food on the table all fall and winter long. Here are our favourite kitchen tools you’ll probably need for making homemade soup in your own kitchen (all links are affiliate links):
- a large, heavy-bottom soup pot; we love our Le Creuset Dutch Oven
- a good, sturdy cutting board for chopping veggies
- a high-quality chef’s knife for chopping
- a garlic press
- A wooden spoon or wooden spatula
- liquid measuring cups
- dry measuring cups and measuring spoons
- a soup ladle
If you make soups ahead of time to stick in the fridge or freezer for busy weeknights here are my best tips for soups:
- Always store in airtight containers for ultimate freshness and to maintain the soup’s flavour.
- If the soup calls for pasta or rice, leave it out of the recipe. Refrigerate or freeze the soup for later and when you’re ready to enjoy simply reheat it in a pot on the stove until it boils. Add the pasta noodles or rice and cook as directed in the recipe. This way the pasta or rice in the soup will be cooked fresh and won’t be soggy or overcooked.
- When freezing soups, leave at least 2 -3 inches of room in the top of the container before sealing and freezing. This will make sure your container doesn’t crack, since soups expand when they freeze.
- Think about how you’ll enjoy the soup later and store it accordingly. If you need the soup for work or school lunches, store in individual serving containers. If you plan to serve it for a family meal, store in a larger container.
- Always let your soups cool to almost room temperature before adding them to containers to refrigerate or freeze.
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- olive oil
- lean ground beef
- salt
- pepper
- garlic powder
- dried or fresh thyme
- dried basil
- dried oregano
- onion
- carrots
- celery
- fresh garlic
- tomato paste
- red wine
- beef stock (or use vegetable stock)
- canned tomato puree
- canned diced tomatoes
- fusilli pasta or lasagna noodles
Looking for more delicious soup recipes? Our readers LOVE this One Pot Butternut Squash Soup, this Easy Instant Pot Chicken Noodle Soup, this Crock Pot French Onion Soup with White Beans, and this Creamy Zucchini Soup.
Time needed: 55 minutes
Follow these tips for the BEST lasagna-style soup!
- Don’t skip the cheese topping!
The best part of lasagna is the cheese (in our opinion!), and adding the cheese topping on top of the soup when you serve it adds a delicious flavour and texture!
- Brown the lean ground beef.
Using lean ground beef in this recipe cuts down on the amount of fat, and browning it first adds tons of flavour.
- Saute the veggies till soft, and don’t forget the herbs!
Softening the veggies first creates a lot of flavour and adding the herbs with the vegetables does too!
- Don’t forget the wine!
Adding a little red wine to deglaze the pan is a major flavour builder, but if you don’t drink alcohol feel free to add a little bit of beef stock in place of the wine.
- Cook the pasta just until al dente.
Nobody likes overcooked pasta! Cook the pasta until it’s slightly underdone.
Can I freeze soup for later?
Yes. Ladle the soup into air-tight freezer-safe containers and store in the freezer for up to 2 months. Reheat in a pot on the stove and then serve.
Can I make this recipe gluten-free?
Yes. Simply use your favourite gluten-free noodles that cook similarly to regular pasta.
We hope you love this recipe as much as we do! Let us know in the comments below, what’s your favourite cold-weather soup to make for dinner? We’d love to know!
Looking for more delicious recipes like this one? You’ll LOVE these:
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Watch the video below to see exactly how we make this recipe. You can find many more deliciously simple recipe videos on our YouTube channel!
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Lasagna Soup
Recipe: Equipment
Recipe: Ingredients
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tsp dried thyme or use fresh thyme leaves
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 large yellow onion approximately 1 1/2 cups chopped
- 2 medium carrots 1 cup cubed
- 2 stalks of celery 1 cup chopped
- 4 cloves of garlic
- 3 tbsp tomato paste
- ½ c red wine
- 8 cups beef/vegetable stock
- 1 cup tomato puree
- 1 14 oz can diced tomatoes
- ½ pound fusilli or other variety of pasta (you can use broken lasagna noodles in this recipe, if you wish!)
Recipe: Instructions
For the Cheese Mixture:
- Add the ricotta, grated parmesan cheese, nutmeg and salt to a bowl and mix well. Put the mixture in the fridge and let the flavours blend while you make the soup.
For the soup:
- Heat a large pot over medium-high heat and add the olive oil.
- Add the ground beef, salt, pepper, garlic powder and herbs and cook until the beef is browned. Remove the cooked beef to a plate and set aside.
- Turn the heat down to medium and add the diced onion, carrots and celery and garlic to the pot. Sauté until the onions are translucent.
- Add the tomato paste and mix it well. Deglaze the pot (scrape up the brown bits off the bottom of the pot) with the red wine.
- Add the beef stock, the tomato puree and the diced tomatoes and bring to a boil.
- Add the pasta, stir well until all the noodles are covered, and reduce the heat to medium.
- Cover the pot with a lid and cook for about 7-9 minutes stirring at least once as the noodles cook until they're al dente (just slightly undercooked).
- To serve this soup, add a dollop of the cheese mixture on top of every bowl.
Recipe: Notes
Storage instructions:
Store leftovers in the fridge in an airtight container for up to 3 days. This recipe is great for meal prep and reheats well in the microwave for school or work lunches. Another great tip for meal prep: make this soup without the pasta. Reheat it to a boil and add the pasta to cook right before serving.Freezer instructions:
This soup can be frozen in an airtight container for up to two months.Substitutions:
Feel free to make this soup plant based by skipping the beef and adding in a can of white beans (rinsed and drained) when you add the liquid. Replace the beef stock with vegetable stock. Feel free to use gluten-free pasta in place of the pasta in this recipe to make it gluten free. Be sure to choose a gluten-free pasta that performs similarly to regular pasta, so it doesn’t become too mushy or disintegrate in the soup.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
What size is the can of tomatoes?
You’ll need a 14 oz can of diced tomatoes. Let us know how it turns out!