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95% would make again

Classic Lasagna Soup

This soup tastes just like your favorite lasagna, without the tedious layering! Aromatic onion and garlic, ground beef, tomatoes, herbs like oregano, thyme, and rosemary, and broken lasagna noodles simmer together until the flavors combine. Dollop ricotta into each bowl before serving for the ultimate creamy finish.

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (425 g)
  • ¼ cup tomato paste (60 g)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 can crushed tomato
  • 4 cups chicken stock (960 mL)
  • 8 oz lasagna noodle (225 g), roughly broken
  • 8 oz ricotta cheese (225 g), for serving

Nutrition Info

  • Calories 1459
  • Fat 88g
  • Carbs 100g
  • Fiber 5g
  • Sugar 20g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  2. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
  3. Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
  4. Add the lasagna noodles and cook until al dente according to package instructions.
  5. Ladle the lasagna soup into bowls and top with a dollop of ricotta.
  6. Enjoy!

Ingredients

for 4 servings

  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb ground beef (425 g)
  • ¼ cup tomato paste (60 g)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 can crushed tomato
  • 4 cups chicken stock (960 mL)
  • 8 oz lasagna noodle (225 g), roughly broken
  • 8 oz ricotta cheese (225 g), for serving

Nutrition Info

  • Calories 1459
  • Fat 88g
  • Carbs 100g
  • Fiber 5g
  • Sugar 20g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  2. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
  3. Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
  4. Add the lasagna noodles and cook until al dente according to package instructions.
  5. Ladle the lasagna soup into bowls and top with a dollop of ricotta.
  6. Enjoy!

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