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Lasagna soup in Dutch oven.
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5 from 6 votes

Lasagna Soup

This Lasagna Soup is an easy and flavorful comfort food idea for busy days. Ground beef and noodles are cooked together in tomato based soup, then topped with ricotta and Parmesan cheese.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American, Italian
Keyword: lasagna soup
Servings: 5 people
Calories: 558kcal
Author: Anna


  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 lb ground beef
  • 1 medium yellow onion
  • 3 garlic cloves minced
  • 1 14.5 oz can diced tomatoes
  • 30 oz. crushed tomatoes
  • 4 cups low-sodium vegetable or chicken stock
  • 1.5 tsp Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1 bay leaf
  • 7 uncooked lasagna noodles oven-ready style
  • fresh Italian parsley chopped
  • ricotta cheese
  • Parmesan cheese


  • In a large Dutch oven, heat up olive oil and butter. Add garlic and onion and saute for 2 minutes, stirring often, until onion is almost translucent. Add Italian seasoning and crushed red peppers. Saute for 1 minute. It should be fragrant.
  • Add ground beef and cook until done, stirring often.
  • Add crushed tomatoes, diced tomatoes, stock, salt, pepper, pepper flakes, bay leaf and noodles, broken into 1" to 2" pieces. Make sure no noodles are stuck together. Stir well.
  • Bring mixture to boil, reduce heat to simmer and cook, covered, stirring once in a while, until the noodles are done.
  • Serve garnished with chopped Italian parsley, grated Parmesan cheese and dollops of ricotta cheese.


For this recipe, I recommend and like to use oven-ready style lasagna noodles as they cook faster. Regular lasagna noodles will work too. 


Calories: 558kcal | Carbohydrates: 50g | Protein: 28g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 590mg | Potassium: 1197mg | Fiber: 5g | Sugar: 11g | Vitamin A: 600IU | Vitamin C: 26mg | Calcium: 129mg | Iron: 5.9mg