Lasagna Soup (One-Pot)

Ingredients For Lasagna Soup

Ingredient Notes

• Beef Stock: I use store-bought cartons of beef stock, but you can use homemade if you have it. You can use regular or low-sodium.
• Cottage Cheese: I use full-fat cottage cheese, but you can use reduced-fat.
• Crushed Tomatoes: Canned tomatoes that have been peeled, seeded, and puréed. They balance the chunkier texture of diced tomatoes.
• Diced Tomatoes: These add texture to balance out the smoother crushed tomatoes.
• Garlic: Fresh garlic is best.
• Ground Beef: I use lean ground beef, but it can be a bit dry. You can add 2 or 3 slices of chopped bacon for more fat, or use medium ground beef.
• Italian Seasoning: A pre-made blend of dried basil, oregano, rosemary, thyme, and marjoram. You can find it in the spice aisle.
• Noodles: I use mini lasagna noodles, which mimic the look of lasagna sheets. They cook directly in the broth.
• Mozzarella Cheese: Don’t use pre-grated cheese. It doesn’t melt the same way as cheese you grate yourself.
• MSG: Sold in the spice aisle, MSG enhances the savoury flavour and rounds out the broth. Using it is optional.
• Onion: Yellow or white onions both work well.
• Parmesan Cheese: Ideally use a block of Parmigiano Reggiano that you grate yourself, but any Parmesan you like or have on hand will work.
• Pepper (Black): You can use freshly ground or pre-ground.
• Sugar (Granulated): Softens the acidity of the tomatoes.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Beef Stock: Replace with chicken stock.
• Cottage Cheese: Swap with the same amount of ricotta cheese.
• Crushed Tomatoes: Use tomato purée instead.
• Diced Tomatoes: Switch to a can of whole peeled tomatoes and chop them.
• Ground Beef: Use an equal amount of ground pork, chicken, or turkey.
• Italian Seasoning: Substitute with 1 tablespoon of dried basil and 1 tablespoon of dried oregano.
• Mini Lasagna Noodles: Replace with the same amount of any pasta you like.
• Mozzarella Cheese: Substitute with ½ cup (56 g) of grated provolone or Monterey Jack cheese.
• Onion: Replace with chopped shallots or leeks.
• Parmesan Cheese: Replace with ½ cup (56 g) of Grana Padano or Pecorino Romano.

Recipe Variations

Try any of the following for a twist on this lasagna soup recipe:

• Basil: ¼ cup fresh leaves, torn or chopped, stir in before serving
• Carrots: 1 cup diced, add with onion and garlic
• Chilli Flakes: ½ teaspoon, sprinkle in with Italian seasoning
• Fennel Seeds: 1 tablespoon, toast briefly with beef before adding onion
• Mushrooms: 2 cups sliced, sauté with beef and onion
• Red Wine: ½ cup, added to the pan after browning the beef

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Lasagna Soup

STEP 1: Flatten the ground beef into thin patties and place them directly into a pre-heated pot.

STEP 2: Cook the beef until browned on the bottom, then flip and brown the other side.

STEP 3: Add the onion and garlic and cook until the onions are translucent.

STEP 4: Add the beef broth, crushed tomatoes, diced tomatoes, Italian seasoning, sugar, MSG, and black pepper. Bring to a simmer.

STEP 5: Add the noodles and stir well to combine.

STEP 6: Continue to simmer until the noodles are tender.

STEP 7: Add the cottage cheese, mozzarella, and Parmesan.

STEP 8: Continue to cook until heated through. Serve hot.

Expert Tips

• Let the ground beef brown undisturbed before breaking it up for deeper flavour.
• Wait until after adding the cheese to taste and adjust the seasoning since it adds salt.
• If the soup feels too thick, stir in more broth or water, or keep it thicker for a heartier stew-like consistency.

Recipe Notes

• Preheat your pot before adding the beef to ensure proper browning.
• You can drain any excess fat from the beef if you want before adding other ingredients.
• The soup tastes better the second day after all the flavors have melded.

Storage For Lasagna Soup

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid, so you might need to add more beef stock when reheating.
• You can freeze the lasagna soup for up to 2 months, but the texture of the noodles may change slightly upon thawing and reheating.

More Easy Weeknight Meals

• Sausage & Sauerkraut
• Cheeseburger Pasta (One-Pot)
• Sausage Goulash
• Creamy Beef Stroganoff Soup