Lasagna Soup

Taco soup, hamburger soup, and now ... lasagna soup! We are all about trying our favorite foods in new formats and this hearty lasagna soup is no exception. 


  • 1 pound ground beef or Italian chicken sausage
  • 1/2 cup onion, chopped
  • 2 clove garlic, minced
  • 4 Tbsp fresh basil
  • 3 cup reduced-sodium chicken broth
  • 2 1/2 cup water
  • 2 cup marinara sauce
  • 2 bay leaf
  • 1 pinch black pepper
  • 5 lasagna noodles, broken into bite-sized pieces
  • 1/3 cup shredded mozarella
  • 1/2 cup ricotta cheese OR cottage cheese
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp fresh parsley
  • 2 Tbsp fresh basil
Lasagna Soup
Total Time: 1 hour
Amount Per Serving: 1 Cup


Servings: 8

312 calories; 11 g fat; 4 g saturated fat; 48 mg cholesterol; 544 mg sodium; 31 g carbohydrate; 3 g fiber; 22 g protein


  1. Mix mozzarella, ricotta (or cottage cheese), grated Parmesan, parsley and basil in a small bowl and set aside for the topping.

  2. Heat a large soup pot over medium heat, brown ground beef. Add onion and garlic and cook for an additional 2 to 3 minutes, drain ground beef if necessary.

  3. Add basil, broth, water, marinara sauce, bay leaves and black pepper and bring to a boil; cover, reduce heat and simmer for about 30 minutes.

  4. Add broken pasta and cook according to package directions. Divide into serving bowls and add topping.