As soon as fall starts, I start to crave a warm and hearty bowl of soup. Lasagna soup has been on my list to make for a while, but it has been pushed back several times for a couple of reasons. First of all, my family loves lasagna, so instead of making soup, I would end up making the lasagna casserole. Secondly, I didn’t find the courage to break those beautiful lasagna noodles. When I finally decided to make it, I was surprised to learn how easy it is to prepare, and it tastes just like lasagna—but way easier, and in a few minutes, you can have this soup ready. I want to say it is a complete meal for sure, and leftovers make the best lunch the next day.
What goes into easy beef lasagna soup
Ground Beef
I used ground beef for this recipe, but you can use ground chicken, sausage, or even ground lamb. Cook the ground beef with some olive oil, then add in chopped onion, crushed garlic, spices, and tomatoes. Cook it really well for a minimum of 5 minutes before adding water.
Onion and garlic
To make the soup base, you’ll need chopped onion and freshly minced garlic. Once the minced changes color add in chopped onion and minced garlic. Cook the beef with the onion and garlic also with the spices.
Spices
This soup is very easily customizable. You can add any spices of your choice, but some basic ones I used are salt, paprika, black pepper, oregano, Italian seasoning, onion, and garlic powder.
Chicken or vegetable stock
For this soup, I used vegetable stock, but it really depends on what you have on hand or what you prefer. Noodles will absorb a lot of water, so you’ll need about 6-8 cups of stock. If you like a thinner consistency feel free to add more broth.
Lasagna Noodles or pasta
Trust me, it was so hard for me to break the noodles, but I had to, to make this deconstructed lasagna soup. I used half a package which were 9 lasagna noodles. If you are in the same boat as mine and don’t find the courage to break noodles, then use any regular pasta of your choice and it will still taste amazing.
Cheese
I used cheese on two different steps. Once added to the soup directly and secondly made a mixture of three cheeses to serve alongside. For the blend of cheeses to serve alongside, I used ricotta, a blend of shredded cheese I had on hand, and Parmesan. I seasoned the mixture with salt and pepper and added some fresh basil.
Fresh herbs and greens
I liked to add spinach in the soup, which not only gives freshness and taste but also looks appealing to the eyes. Also, add in some fresh herbs such as basil for another layer of flavors.
Storing leftover ground beef lasagna soup
Let the soup come to room temperature, then store it in an airtight container in the refrigerator for up to a week. This not only helps to preserve the flavors but also ensures that it remains safe for consumption. When you’re ready to enjoy it again, reheat before serving or enjoy it cold, depending on your personal preference and the type of soup. Cold soups can be particularly refreshing during warmer months, while reheated soups often bring comfort on chilly days. Don’t forget to stir well before serving to ensure the ingredients are evenly distributed.
More Recipes
- Lasagna with homemade sauce
- Easy Lasagna recipe
- Butter chicken lasagna
- Hot and sour chicken soup
- Tomato Basil Soup
Lasagna soup
Ingredients
- 1/2 package lasagna sheets
- 1 lbs ground beef
- 1 small onion
- 1 tsp garlic minced
- 6 cups chicken stock or beef
- 3 tbsp Tomato paste
- 24 oz Pasta sauce
- 7 oz Baby spinach
- 2 tbsp olive oil
- 1 bay leaf
Seasoning
- 1 tsp salt or to taste
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp paprika
- 1 tsp black pepper or to taste
For the cheese mixture
- 1 cup mozzarella cheese
- 8 oz Parmesan cheese
- 8 oz ricotta cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 10 leaves fresh Basil
Instructions
- Peel and slice onions. Peel and crush garlic.
- In a pot, add 2 tbsp of olive oil, then add onions and garlic. Cook for 2 minutes while stirring.
- Now add ground beef and cook until it starts to change color. Now add salt, paprika, black pepper, Italian seasoning, onion, and garlic powder.
- Also, add in tomato paste. Fry the ground beef for a good 5 minutes, then add pasta sauce and vegetable broth.
- Now add broken lasagna noodles. I used 9 sheets.
- You can also use regular pasta. Also, add a bay leaf.
- Cover and cook until it starts boiling, then lower the heat and cook until the pasta is al dente.
- Stir in spinach and taste test for salt.
- Now add shredded cheese, Parmesan, and fresh basil.
Make cheese toppings
- In a bowl, add ricotta, shredded mozzarella, and parmesan cheese. Season it with salt and pepper. Mix and serve alongside lasagna soup.
