Lasagna Soup Recipe

Overhead view of soup with Parmesan on top.

This creamy lasagna soup recipe is so much easier than the classic casserole but with all of the delicious flavor and gooey cheese! It's done in about 20 minutes!

Course Main Dish (Quick and Easy)

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 481kcal

Author Marye Audet-White

Equipment

Stock pot

Ingredients

8 ounces pasta cooked (I used campanelle)
1 tablespoon olive oil
1 ½ pounds ground beef
1 onion chopped (about 2 cups)
3 cloves garlic chopped
4 cups beef stock
24 ounces pasta sauce
24 ounces crushed tomatoes
2 teaspoons Italian seasoning
1 tablespoon crushed red pepper
2 cups Mozzarella shredded from a block
½ cup grated parmesan cheese plus more for sprinkling, optional
¼ cup heavy cream
fresh basil optional

Instructions

Cook pasta as directed on package.
Drain and add about ½ cup of the pasta sauce. Set aside.
Add the ground beef, garlic, and onion to a large dutch oven over medium high heat.
Cook until the beef is done and the onion is softened; about 5 minutes.
Add the remaining ingredients except the noodles, cheese and cream.
Bring to a simmer and cook 10 minutes.
Stir in the noodles, cheese, and cream.
Simmer until heated through; about 2 or 3 more minutes

Slow Cooker Instructions

Brown beef in a skillet.
Add the remaining ingredients except cheese, cream, and pasta.
Cook on low for 6 to 8 hours.
About 30 minutes before you want to serve it add the cooked pasta, cheese, and cream.
Stir and cover until you're ready to serve.

Notes

Storage:

Let leftovers come to room temperature then store in an airtight container in the refrigerator for up to 4 days.

Tips:

Make this a one pot lasagna soup by adding the noodles in with the stock and letting the soup simmer until the noodles are done.
Always shred the cheese from a block of cheese for best results. Don't buy the pre-shredded.

Nutrition