Lasagna Soup
This Lasagna Soup has all the meaty, cheesy flavors of the popular Italian dish in a bowl! Tender noodles, hearty meat and a rich tomato broth.
Prep Time10 minutes mins
Cook Time1 hour hr 25 minutes mins
Total Time1 hour hr 35 minutes mins
Course: Soup
Cuisine: Italian
Keyword: Lasagna, Soup
Servings: 8
Calories: 525kcal
Author: Erica Walker
Sauté onions and fresh garlic in olive oil in a skillet. Add sausage/ground beef mix and brown.
In a stock pot, combine oregano, red pepper flakes, tomato paste, diced tomatoes, chicken broth and bay leaves. Don't add the pasta and basil yet.
Drain any excess fat drippings from the meat and add the meat to the soup. Bring the soup to a boil and then simmer for at least an hour, then add the pasta about 15-20 minutes before serving. When the pasta is done add the basil.
Mix the cheeses, salt, and pepper together in a small serving bowl.
When the soup is served in individual bowls, add a large scoop of ricotta (at least 2 tablespoons) into each bowl. Serve immediately.
Freezing Lasagna Soup
This soup will freeze nicely WITHOUT the pasta or cheese mixed in. I sometimes make a double batch, then freeze half in a freezer safe container. To thaw, just add it to a saucepan and heat. Then, I'll cook extra noodles and add them and the cheese to the soup.
- Instant pot lasagna soup - Place the soup setting on and cook on high pressure for 30 minutes. The soup button will simmer the soup. Add the pasta and cheese at the end.
- Crockpot lasagna soup - Place all the ingredients in the slow cooker except for cheese and the pasta. Cook on high for three hours or on low for five hours. Once ready to serve, add in cooked pasta and serve with cheese on the side.
Calories: 525kcal | Carbohydrates: 34g | Protein: 26g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1544mg | Potassium: 846mg | Fiber: 3g | Sugar: 7g | Vitamin A: 940IU | Vitamin C: 29mg | Calcium: 361mg | Iron: 4mg