Lasagna Soup

Course Soup
Cuisine American
Keyword lasagna, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Jennie Duncan


  • 2 tablespoons Olive oil
  • 1 pound Ground beef
  • 1 cup Onion (diced)
  • 2 tablespoons Minced garlic
  • 28 oz Crushed tomatoes
  • 6 oz Tomato pasta
  • 8 cup Chicken broth (divided)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Sugar
  • 8 Lasagna noodles (broken into bite size pieces)
  • 1/2 cup Half and half
  • 1 cup Mozzarella cheese (shredded)
  • Optional: Fresh parsley for garnish


  1. Heat olive oil in a large pot over medium/high heat. Add ground beef. Cook and crumble until browned. Drain fat and return pot to stove top. Add garlic and onion and cook together for 3-4 minutes.
  2. Add crushed tomatoes, tomato paste, and 6 cups of chicken broth to the pot. Season with Italian seasoning and sugar. Add lasagna noodles and bring soup to a boil. Reduce to a simmer and allow to cook for 20-25 minutes until noodles are tender.
  3. Add remaining 2 cups of chicken broth (or more if desired) along with half and half. Stir until well combined. Serve topped with shredded mozzarella cheese.