MENUMENU
  • Home
  • Recipes
    • Recipe Search
    • Recipe Round-ups
    • Recipe Videos
  • Lifestyle
    • Around the House
      • Carolina Bound
      • The Kitchen Project
    • Kitchen Tips
    • Kitchen Gifts
  • Shop
  • About
    • About Kate
    • Contact
  • More
    • Work With Me!
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Recipes » lunch » soup » Lasagna Soup

Lasagna Soup

By Kate Morgan Jackson

Jump to Recipe

Lighten up your favorite pasta by transforming it into an easy and delicious soup! Seconds and thirds are totally fine when you’re having lasagna soup.

Lasagna Soup

Here’s the thing about lasagna and cooking when there are only two people living in your house.  You can’t do it.

Well, you CAN do it, if you are up for eating lasagna for a solid week straight, but there’s no reasonable way (that I have yet discovered) to cook lasagna for two the traditional way.

So until my Southern daughter and all her hordes of friends come back from college for the summer, I’m just going to have to be untraditional.  As in, I’m turning that lasagna into a hearty, warm and wonderful soup.

 

Here’s How You Make Lasagna Soup!

Meanwhile back at the soup, it’s got all the taste sensations you love in traditional lasagna.

Pasta, tomato, beef, ricotta cheese, mozzarella cheese, basil, etc etc.  It’s just organized a different way.  In soup form.

Hey, I figure if I have already made lasagna cupcakes, lasagna soup is TOTALLY allowed.

First brown up the beef – I did mine in a round Dutch oven that I ended up cooking the whole soup in.  Yep, one pot – it just keeps getting better!

Once the beef is nice and brown, add some canned diced tomatoes, some chicken broth (gives it a gentler taste than beef broth), and some pasta.  I used my all time favorite pasta, campanelle, but any short pasta will do just fine.  Cook it up until the pasta is tender.

Now ladle it up into bowls and add some generous scoops of fresh ricotta.

As always, I beg and plead that you make your own, which takes all of 3 ingredients and ten minutes and will change your life forever (here is how to do that).

Now scatter on some shredded mozzarella, which will get all nice and melty from the heat of the soup, along with some chopped fresh basil and a little ground pepper.

And there you have it – lasagna soup!  You can make a little.  You can make a lot.

Just make it, and if you serve it with love letter napkins on the side, I can promise you that dinner that night will be as close to perfect as dinner gets.

Print

Lasagna Soup!


  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings, can be increased or decreased as needed! 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian
Print Recipe
Pin Recipe

Description

Lighten up your favorite pasta by transforming it into an easy and delicious soup! Seconds and thirds are totally fine when you’re having lasagna soup.


Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound ground beef
  • 1 medium onion, chopped
  • 1 tablespoon oregano
  • 2 tablespoons tomato paste
  • 1 14 ounce can diced tomatoes
  • 2 cups chicken broth (I like the Pacific and Imagine brands in the box)
  • 4 ounces campanelle or other short pasta
  • 1/4 cup chopped fresh basil leaves, or 1 tablespoon dried
  • Salt and pepper
  • 1 cup fresh ricotta, room temperature
  • 1 cup shredded mozzarella cheese, room temperature

Instructions

  1. Brown beef over medium high heat in a large heavy pot (a Dutch oven is ideal). Add onion and cook until soft, another 5 minutes or so. Stir in oregano and tomato paste and cook for another minutes.
  2. Add tomatoes and chicken stock and bring to a boil. Add pasta and cook until pasta is tender (look for the timing on the pasta box). Taste and add salt as needed.
  3. Ladle soup into four bowls. Sprinkle basil on top. Add a generous spoonful of ricotta, scatter shredded mozzarella on the top and grind on some pepper. Serve at once.
3029.8 g656.2 mg9.2 g2 g0.1 g25.7 g4.8 g29.9 g43.8 mg

Did you try this recipe?

Tag @FramedCooks on Facebook and tell us how it came out!

Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!as seen in logos

338shares
  • Facebook 78
  • Twitter
  • Yummly 40

Know someone who would love this recipe?
Click here to email them the link!

Published on March 27, 2014

Good for: Comfort Foods

Last Post:
Overnight No Cook Oatmeal
Next Post:
Shrimp Marinara with Polenta

I'd love to hear what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Winnie says

    March 28, 2014 at 10:30 am

    This looks so yummy, I can’t wait to try it. My late hubby made fabulous lasagna and since it was only two of us, he would cool it, and then cut it into nice large squares and individually wrap them and freeze them. It was cool to be able to reach into the freezer and pull out a chunk whenever I wanted it. Now, my current husband is allergic tomatoes, so I never bother making it for just me. Thank you for sharing this idea!

    Reply
    • Kate says

      March 30, 2014 at 8:16 am

      My pleasure! I’m constantly looking for ways to downsize old faves for just us two.

      Reply
  2. Miss McBooty says

    March 28, 2014 at 11:59 am

    This recipe is right up my alley! Can’t wait to try it.

    Reply
    • Kate says

      March 30, 2014 at 8:15 am

      We must live on the same alley. :)

      Reply
  3. armymum says

    March 28, 2014 at 12:12 pm

    I think this just might be dinner tonight…. Have you ever tried the “Lighthouse Lasagne” from Potluck at Midnight Farm? Super easy and can scale to what you need easily…
    If you cant find it or would like to try it let me know….

    Reply
    • Kate says

      March 30, 2014 at 8:15 am

      I haven’t and I would love to try it – I’ll look for it and let you know if I can’t find it. Thanks! :)

      Reply
  4. Joyce says

    March 28, 2014 at 10:08 pm

    I’ve read recipes like these referred to as ‘deconstructed’…so this would be ‘deconstructed lasagna’. I’m all for it! Living in a household of two, I do shy away from dishes like lasagna, which, as delicious as they may be on day one, get a little tedious after re-serving. I’m looking forward to making this soup….because all of your recipes really hit the mark! And I REALLY like the idea of tossing in the fresh ricotta, instead of baking it in the lasagna. YUM.

    Reply
    • Kate says

      March 30, 2014 at 8:14 am

      So funny that you say that because I’ve actually posted a Deconstructed Lasagna on the blog (link below) but you’re totally right – this is even MORE deconstructed! And completely agree on the ricotta wonderfulness. :)

      https://www.framedcooks.com/2013/01/deconstructed-lasagna.html

      Reply
  5. Kathy says

    March 30, 2014 at 10:53 pm

    My friend and I love to get together and cook. It can be difficult at times because our husbands are so picky My turn last night. I chose the Lasagna Soup and the Easy One Bowl Apple Cake. First the Main dish. I have never heard my friends rave so much about a bowl of soup! It was a huge hit. I always hate it when people tell you how they changed this and they change that to the point it is not even the same recipe. The only thing I added was fresh garlic. The Apple Cake was just as big of a hit. I also love fresh apples, but that just would be the same here. It turned out perfect! Wouldn’t change a thing. Both to easy to make! Thanks so much!

    Reply
    • Kate says

      April 7, 2014 at 5:18 am

      I’m so glad – you made my day with this delightful description of your Framed Cooks dinner! :) :)

      Reply
  6. Tracey @ Don't Mess with Mama says

    April 2, 2014 at 4:47 pm

    Great idea! I never thought about making lasagna as a soup but I bet it’s delicious. We’re gluten free so we would probably cut out the noodles but all the other ingredients sound yummy.

    Reply
    • Kate says

      April 7, 2014 at 5:17 am

      I think you could definitely cut out the noodles – maybe just add a little extra cheese! :)

      Reply
  7. Julz says

    April 13, 2014 at 1:12 pm

    As soon as I saw this post, the ingredients went on the shopping list! As I was making it though, I was looking at some of the comments and followed a link to your deconstructed lasagna – I ended up doing a last minute change merging the two ideas! I just didn’t add chicken stock so essentially had this recipe as a deconstructed lasagna. DELICIOUS!!!!!

    Reply
  8. Lucas V. says

    February 29, 2016 at 10:43 pm

    i am a type of person who loves soups and other foods. I’m always willing to try new foods. I would love to try the Lasagna soup. I bet it will taste great. :)

    Reply
    • Kate says

      March 1, 2016 at 5:51 am

      Thanks Luca – hope you love it as much as we do in our house!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

STILL HUNGRY? CHECK OUT MY LATEST RECIPE VIDEOS!



These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Cheesy Cauliflower Casserole
  • Potato Peel Chips
  • Grandpa's Coca-Cola Ribs
  • Crustless Bacon Cheddar Quiche
  • Pasta with Buttered Sour Cream and Bacon

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2021 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.