Easy Lasagna Soup Recipe

This Easy Lasagna Soup has ground beef, tender noodles, rich marinara, and plenty of cheese. It’s made in one pot and ready in about 30 minutes.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Soup

Cuisine: American, Italian

Servings: servings

Calories: 505kcal

Author: Ruth Truett

Equipment

dutch oven
food processor
chef's knife
cutting board

Ingredients

1 lb ground beef
1 (32 oz) jar marinara
4-6 cups chicken broth
8 oz mushrooms, minced
1 med yellow onion, diced
¼-½ lb lasagna noodles, broken into 2-inch pieces
1 (16 oz) container full fat ricotta
1 cup part skim mozzarella, shredded
1 cup parmesan cheese, grated
1 tbsp Italian seasoning
1 tablespoon fresh parsley, minced
1-2 teaspoon kosher salt
½ tsp fresh ground pepper

Instructions

In a large dutch oven, brown ground beef, mushrooms, and onions.
Once the meat is cooked through and the veggies are soft, add the jar of marinara and broth.
Bring to a boil and add the noodles, cooking until al dente.
In a separate bowl, mix the ricotta, mozzarella, parmesan, Italian seasoning, fresh parsley, salt, and pepper together until combined.
When the noodles have finished cooking, ladle the soup into a bowl. Add a generous scoop of the cheese mixture to the top. Stir it in and let it melt just a bit.
Enjoy!

Notes

If you’re not planning to eat the entire batch at once, reduce the chicken broth slightly and cook the noodles in a separate pot. Store the noodles and soup separately — otherwise the pasta will soak up the broth and turn mushy.

Nutrition

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