Beefy Lasagna Soup

Beefy Lasagna Soup Recipe


  • 1 Tablespoon olive oil
  • 1# ground beef
  • fresh lasagna sheet, cut into pieces
  • 1 medium white onion, diced
  • 5 cloves garlic, pressed or minced
  • 1/2 teaspoon crushed red pepper flakes
  • 12 oz fresh marinara
  • 1 cup dry white wine, optional
  • 4 cups beef, chicken or vegetable stock
  • 1 teaspoon each dried parsley, dried oregano, salt, pepper
  • 1 bay leaf
  • 1 Tablespoon dried basil
  • 1 cup shredded mozzarella cheese
  • 12 oz ricotta cheese (optional)
  • 1 teaspoon fresh parsley


  1. Heat large soup pot over medium high heat.
  2. Add beef and onion to soup pot and cook, stirring occasionally until beef is browned.
  3. Add garlic and red pepper flakes and sauté for 30 seconds. Drain off any excess fat.
  4. Add fresh marinara sauce, plus 4 cups of desired broth and a bay leaf.
  5. Cut lasagna noodles to desired size (3"x3" recommended) and add to the soup.
  6. Bring to a boil, then reduce to a simmer until noodles are tender, stirring occasionally, about 20-30 minutes.
  7. Shred 1-2 cups of mozzarella. Set aside.
  8. Serve warm soup in a bowl with as much cheese as your heart desires, enjoy!