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Lasagna Soup Recipe

Indulge your taste buds in the delightful fusion of Italian comfort food with a twist in today’s featured recipe – Lasagna Soup with heart-shaped toast. A perfect blend of the classic lasagna flavors, this heartwarming soup is both hearty enough for winter and light enough for summer, making it an all-season favorite.

lasagna soup

Lasagna Soup Recipe

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8-10
Cuisine: Italian-American


  • 1 pound (453.59 grams) ground beef
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 tablespoon firmly packed brown sugar
  • 1 (32-ounce/907.19 ml) box chicken broth
  • 2 (14.5-ounce/411.07 grams each) cans petite diced tomatoes
  • 1 (15-ounce/425.24 grams) can tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 2 cups broken lasagna noodles
  • 1 (5-ounce/141.75 grams) package grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • Garlic Crostini (recipe follows)

Garlic Crostini:

  • 1 thin French baguette
  • 1/2 cup (118.29 ml) extra-virgin olive oil
  • 2 cloves peeled and smashed garlic
  • Salt and freshly ground black pepper

lasagna soup recipe

How to Make Lasagna Soup:

  1. In a large Dutch oven, combine ground beef, chopped onion, bell pepper, and minced garlic. Cook over medium-high heat for 8 to 10 minutes until beef is browned and crumbles. Drain well.
  2. Stir in thyme, brown sugar, chicken broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer for 20 minutes.
  3. Add broken lasagna noodles and simmer until tender. Stir in Parmesan cheese.
  4. Preheat broiler. Spoon the soup into 8 to 10 ovenproof bowls and sprinkle evenly with mozzarella cheese.
  5. Broil the soups, 6 inches from heat, for 3 to 4 minutes until the cheese is browned and bubbling. Add a slice of garlic crostini on top. Serve immediately.

Garlic Crostini:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cut the baguette into 1/4-inch round slices.
  3. Place the slices on a baking sheet and brush each with olive oil. Season with salt and pepper.
  4. Bake until golden and crisp, about 15 minutes.
  5. Remove from the oven and let cool slightly. Rub each side with smashed garlic cloves.

Expert Tips:

  • Experiment with different types of cheese for a unique flavor profile.
  • Make the soup in advance; the flavors intensify when allowed to meld overnight.

Recipe FAQs:

Q: Can I use ground turkey instead of ground beef?
A: Yes, ground turkey is a great alternative for a leaner option.

Q: Can I freeze the soup?
A: Absolutely! Freeze in airtight containers, and reheat on the stove for a quick, satisfying meal.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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