This lasagna soup recipe is a cold-weather favorite. It has all the yummy smells and tastes of lasagna, without all the work. It’s the perfect one-pot, weeknight meal.
This lasagna soup recipe is a go-to favorite on cold-weather days. It’s a comfort food staple, that has all the flavors of lasagna without all the work. It’s the perfect weeknight dinner all in one pot.
What is Lasagna Soup made of?
This recipe uses very common pantry ingredients that you probably already have on-hand.
- Ground Beef
- Onion
- Bell Pepper
- Garlic
- Chicken Broth
- Brown Sugar
- Diced Tomatoes
- Stewed Tomatoes
- Tomato Sauce
- Lasagna Noodles
- Mozzarella Cheese
- Italian Seasoning
How to make Lasagna Soup
- Prepare: In a large skillet, saute the onions, green bell pepper, and garlic. Add the ground beef to the skillet and cook over medium-high heat until beef is browned and crumbles. Drain well.
- Mix and Boil: Transfer mixture to a large pot. Stir in thyme, brown sugar, broth, diced tomatoes,stewed tomatoes, tomato sauce, Italian seasoning and salt. Bring to a slight boil over medium-high heat; reduce heat and simmer for 20 minutes. Add noodles, and simmer until noodles are tender.
- Serve: Serve warm with mozzarrella cheese as a topping.
Lasanga Soup noodles cooking tips
- You can use any type of noodle for this recipe, but our favorite is traditional lasagna noodles, which we break into small pieces. Other great options are ziti or bow tie pasta.
- Don’t cook the noodles all the way or else they’ll become mushy when serving. Only cook the noodles until al dente.
- If desired, you can also cook the noodles separetely and then add them right before serving.
Can you freeze lasagna soup?
Yes, you can freeze lasagna soup, but it’s a little more cumbersome than other soup recipes. Noodles tend to separate when frozen and reheated, which makes them mushy. So, it’s best to freeze the soup and noodles in separate containers. When it’s time to thaw, let the pasta and soup thaw overnight in the refrigerator prior to preparing it for the next meal. Add cheese when serving.
Can you refrigerate and reheat?
Absolutely! Leftover Lasagna Soup is amazing. You can refrigerate for up to 4 nights. When it’s time to eat, simply reheat in the microwave or on a stovetop as normal. You may need to mix in a little more chicken broth (or in a pinch you can use a little water if you don’t have broth) because the noodles can soak up some of the liquid when refrigerated.
How to make lasagna soup in crock pot?
It is possible to make this soup in a crock pot. Here’s how:
- Heat a large nonstick skillet over medium-high heat, cook ground beef until browned, breaking it up as it cooks with a wooden spoon. Add the onion, green bell peppers and garlic and cook until soft, about 3 to 4 minutes.
- Stir in all other ingredients to crockpot except for the noodles and cheese.
- Cover and set slow cooker to low 8 hours or high 4 hours.
- Add pasta to the crockpot in the final 30 minutes. Or, you can also cook pasta to al dente on the stovetop. Drain water from noodles fully, and add noodles to soup prior to serving.
- Serve in individual bowls with mozzarella cheese as a topping.
More Beef Recipes:
- Unstuffed Peppers Skillet
- Slow Cooker Pepper Steak
- Taco Soup
- Beef Stew Recipe
- Prime Rib Roast with Garlic Herb Butter
ONE MORE THING
Do you want to learn more about our farm and how we raise beef? Join our weekly e-newsletter where we share farm happenings, recipes and beef availability. Or, we have an entire ebook about beef that goes through purchasing and preparing beef from a cattle farmers perspective.
And here are a few other blog posts you may like:
- What everybody ought to know about beef cuts
- Buying a Cow. How Much Beef Is It?
- Is It Done Yet? The Best Meat Thermometer
- How We Raise Our Grass Fed Beef
Lasagna Soup
Ingredients
- 1 lb ground ground beef grass fed
- 1 small onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon thyme
- 1 tablespoon brown sugar firmly packed
- 1 32 oz box chicken broth
- 1 14.5 oz can petite diced tomatoes
- 1 15 oz can stewed tomatoes
- 1 15 oz can tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups lasagna noodles broken into small pieces
- 2 cups mozzarella cheese shredded (as a topping)
Instructions
- Heat a large nonstick soup pot over medium-high heat, cook ground beef until browned, breaking it up as it cooks with a wooden spoon. Add the onion, green bell peppers and garlic and cook until soft, about 3 to 4 minutes.
- Stir in thyme, brown sugar, broth, diced tomatoes,stewed tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in mozzarella cheese. Serve warm
Slow Cooker Instructions
- Heat a large nonstick skillet over medium-high heat, cook ground beef until browned, breaking it up as it cooks with a wooden spoon. Add the onion, green bell peppers and garlic and cook until soft, about 3 to 4 minutes.
- Transfer to the slow cooker and stir in thyme, brown sugar, broth, diced tomatoes,stewed tomatoes, tomato sauce, Italian seasoning and salt. Cover and set the slow cooker to low 8 hours or high 4 hours.
- About 30 minutes before the soup is ready, add the pasta, cover and cook until the pasta is cooked, about 30 minutes.
- Serve in individual bowls with mozzarella cheese as a topping.
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