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A bowl of lasagna soup with a buttery garlic breadstick
Rachel Ballinger

Lasagna Soup

All the classic Italian flavors of lasagna but in soup form and ready in just 35 minutes. Creamy, cheesy, and full of flavor, this lasagna soup is sure to become a family favorite!
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Total Time 35 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • salt pepper, garlic powder to taste
  • ½ large onion chopped
  • 2 teaspoons minced garlic
  • 28 ounces petite diced tomatoes
  • 24 ounces spaghetti sauce
  • 4 cups chicken broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 12 lasagna noodles
  • ½ cup heavy cream
  • ½ cup cottage cheese
  • ½ cup shredded parmesan
  • shredded mozzarella

Method
 

  1. In a large pot add your ground beef, chopped onion, and garlic. Season the meat to taste with salt, pepper, and garlic powder. Over medium heat sauté everything until the meat is fully cooked through.
  2. Add diced tomatoes (do not drain), spaghetti sauce, chicken broth, basil, oregano, parsley, salt, and pepper to the pot of cooked meat.
  3. Add the heavy cream, cottage cheese, and shredded parmesan to the pot. Give everything a big stir to combine.
  4. Break the lasagna noodles into bite size pieces and add to the soup pot. Stir everything to combine.
  5. Allow soup to cook on medium-high heat until the pasta is al dente. After noodles are done remove the pot from the stove and serve topped with shredded mozzarella and enjoy!