By contributing writer Tessa
This lasagna soup is filled with delicious lasagna flavors but doesn’t require all the assembly time that the casserole does. And it can easily be made gluten free.
My mom’s lasagna was always a huge hit growing up. Years ago I saw a picture for a lasagna soup and thought it was totally brilliant. What a creative idea! When I recreated it using my mom’s recipe as a base, I was not disappointed.
It really does taste just like lasagna in soup form and comes together in under 30 minutes. With most kids adoring noodles and cheese, you have an added bonus of a totally family-friendly recipe.
So get cooking and make a warming, comforting bowl of lasagna soup!
- 10 ounces lasagna noodles (gluten-free noodles can be used)
- 2 tablespoons coconut oil or other fat for sauteing
- 1 pound ground beef
- 1 large onion finely chopped
- 4 cloves minced garlic
- 3 teaspoons Italian seasoning or 1 teaspoon each oregano, thyme, and basil
- 1 teaspoon sea salt, or to taste
- 6 - 8 cups homemade chicken or beef stock (amount depends on how brothy you like it)
- 24 ounces favorite spaghetti sauce (could use a full can of pureed stewed tomatoes in a pinch)
- 8 ounces shredded mozzarella
- 8 ounces cottage cheese or ricotta cheese
- 4 ounces grated Parmesan cheese
- Cook the lasagna noodles until al dente (still firm when bitten) and set aside.
- In a large stock pot over medium heat, saute the onion, garlic, and ground beef until meat is cooked through.
- Stir in the spices and sea salt.
- Stir in the broth and spaghetti sauce until combined.
- Bring to a slow boil, reduce heat, cover and simmer for 15 minutes to let flavors blend.
- Meanwhile, mix together the three cheeses in a bowl and set aside with the cooked noodles.
- To serve, place some noodles in a bowl, top with the hot soup, then dollop preferred amount of cheese mixture on top, mixing to melt.
I have a dairy-free "cheese" sauce that could be used too. You can find it as part of my mom's lasagna recipe here.
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