Easy Lasagna Soup
This one-pot Lasagna Soup is rich, comforting and perfect for weeknight dinners. All the delicious flavors of traditional lasagna with none of the fuss.
Ingredients and Substitutions
This recipe uses a variation of my bolognese sauce as a base and adds beef stock, pasta and cheese to turn it into the ultimate one-pot dinner recipe.
- Ground beef / beef mince. You could substitute ground turkey or use a combination of beef and pork if you prefer. Italian sausage can also be added.
- Onion.
- Carrot.
- Celery.
- Fresh garlic cloves.
- Fresh herbs: I used rosemary, thyme and basil. Fresh parsley and bay leaf can also be added. Dried herbs like oregano can be added as can Italian seasoning or spices like smoked paprika.
- Red wine. This is optional and can be replaced with beef stock and a tablespoon of Balsamic vinegar.
- Beef stock/beef broth. Chicken stock/chicken broth are good substitutes.
- Tomato Passata. Chopped canned tomatoes or pureed tomatoes can be used too. A jar of tomato sauce/marinara sauce works in a pinch.
- Salt, black pepper and sugar. Red pepper flakes can be added for a little extra kick.
- Pasta: Any thicker pasta shape will work here. Lasagna noodles/sheets are great as is Farfalle or fusilli/rotini. I used Mefaldine which is a long, ripple-edges pasta.
- Heavy cream.
- Cheese: I added mozzarella cheese and Parmesan cheese but you could use ricotta cheese too. Burrata is a great idea to add to the soup bowls right as you serve.
- Optional: Add any vegetables of your choice to the soup. Spinach, zucchini, mushrooms and bell peppers are all delicious additions.
Tips For Making Lasagna Soup
- The bolognese sauce: Don’t skimp on the aromatics. Fresh garlic, herbs and a pinch of sugar enhances the flavors and gives the finished soup all its deliciousness. Allow the sauce to simmer for at least 30 minutes to allow the beef to become tender. I often make lasagna soup with leftover Bolognese sauce for easy weeknight dinners.
- The beef stock: Depending on how soupy you want your lasagna soup, you might want to add another cup or two of broth or water.
- The cheese: I added shredded mozzarella to the soup but also as a topping to the plated soup. Many recipes call for a ricotta cheese topping but I find it unnecessary if you’re using mozzarella and parmesan cheese.
Can I Make This Ahead?
The pasta will continue to absorb liquid as it sits so I would suggest making the bolognese base ahead and only adding the pasta right before serving. Bolognese freezes incredibly well so I always double up the ingredients when I’m making a batch to have the sauce on hand. You could also par-boil the pasta, drain and rinse under cold water then store in an airtight container in the fridge for up to 2 days and just add to the bolognese with some extra stock and cook until perfectly al dente.
Serving Suggestions
This soup is a great meal on its own but adding some bread to dip into the soup is a great idea.
Servings: 4
Calories: 501kcal
Ingredients
- 1 lb (500g) beef mince / ground beef
- 1 onion finely chopped
- 1 carrots peeled and finely chopped/grated
- 1 celery ribs finely chopped
- 3 garlic cloves crushed
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- handful fresh basil + more for serving
- 4 cups beef stock
- 24 oz (700ml) Tomato passata / Tomato puree
- 1 tsp sugar
- 1-2 tsp salt to taste
- 1 tsp black pepper
- ¼ cup heavy / whipping cream
- 5 oz (150g) pasta if using lasagna sheets or a longer shape, break into smaller pieces
- 1 cup grated mozzarella cheese + more for serving
- Parmesan cheese for serving
Instructions
- In a large Dutch oven or pot set over medium-high heat, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
- In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
- Add the meat back into the pot with the stock, tomatoes, sugar, a generous pinch of salt and pepper.
- Partially cover with a lid and reduce the heat. Allow to simmer for 30 minutes, stirring occassionally, until the sauce is rich and slightly reduced. Stir in the cream, remove the herb stems and cook for another 5 minutes.
- Add the pasta to the pot and allow to simmer for 10 minutes or until al dente.
- Stir in the mozzarella cheese.
- Serve the soup in bowls, top with grated mozzarella and parmesan cheese and garnish with basil.
Nutrition
Calories: 501kcal | Carbohydrates: 43g | Protein: 41g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 109mg | Sodium: 1352mg | Potassium: 1387mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4417IU | Vitamin C: 28mg | Calcium: 219mg | Iron: 5mg
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