This easy Beef Lasagna Soup recipe is fast and delicious. It’s got all of the flavors of traditional lasagna without out all of the work.
This post is sponsored by The Beef Checkoff. As always, all opinions are my own.
Why This Lasagna Soup Recipe Works
I love lasagna – especially my Slow Clooker Lasagna. Maybe it’s my Italian heritage or maybe it’s just that I love layers of pasta, cheese and meat. Lasagna is pure comfort food for me.
It’s one of the first cravings I had when I was pregnant. I felt a bit like Garfield – I just couldn’t get enough.
While I absolutely love lasagna, I don’t always have the time to make it. That’s where this soup comes in. This easy Lasagna Soup recipe has all of the flavors of traditional lasagna without the time commitment or the fuss.
It’s quick and easy – ready in 30 minutes – and it’s packed with flavor. Pure comfort food!
How to Make this Easy Lasagna Soup Recipe
I was inspired to make this recipe by my husband. While I try to make perfect the lasagna recipe that holds up and looks pretty, he takes his portion and smooshes it all up on his plate. I commented that it looks like lasagna soup and a light bulb went off!
Because this easy Lasagna Soup recipe uses the same ingredients you would find in a traditional lasagna, it has all of the great flavor you would expect. It starts with ground beef, Italian Seasoning, onions, tomato sauce, tomato paste, garlic, lasagna noodles, chicken stock and cheeses.
You start by browning the ground beef with the onions in a large pot.
Next, I add the garlic, tomato sauce and paste and the seasonings.
Once that’s combined, I stir in the chicken stock and the lasagna noodles. You don’t even need to cook them. They will cook right in the pot.
Once it’s finished cooking, I stir in the cream and cheeses. This is what gives the recipe the perfect lasagna texture.
Tips for Making this Lasagna Soup Recipe
Here are some tips to help you make this easy Lasagna Soup recipe:
- Use precooked ground beef – check out this post where I show you how to cook frozen ground beef in an Instant Pot pressure cooker.
- Use jarred marinara sauce. Of course you could always make your own from scratch (check out my 30 minute marinara sauce recipe), but if you’re in a pinch, use your favorite jarred sauce.
- While the ground beef is cooking, use the time to break up the lasagna noodles.
- This recipe freezes beautifully. Prepare the recipe up to the point where you add the cream and cheese. Stop here and freeze. When you’re ready to eat the soup, thaw and add the cream and cheeses.
The Best Beef for This Recipe
This recipe uses ground beef. I like to use an 80/20 ground beef blend. That means it’s 80% lean and 20% fat. I like the richness that you get from the higher fat content. Of course, you could always swap it for 90/10 if you prefer.
You can also grind your own beef. It’s quite simple actually. Use equal parts top sirloin steak and boneless chuck steak. Cut the steak into 1 inch cubes and freeze them for 30 minutes. Then combine the meats (so you get a good blend) and run them through a meat grinder (this is the one I use) using the 3/8″ plate.
Next, run the meat through the grinder again, this time using the 1/4″ plate. Make sure your meat grinder is ice cold before using it.
I’ve put together this handy Beef Cooking Cheat Sheet with handy cooking tips, temperatures, cuts of beef and more!
This easy Beef Lasagna Soup is perfect for the lunch box too. Simply heat it up and store it in an insulated food container (you can even win one in the prize pack below). It wi
ll keep your kids (or you) full and satisfied all day long!
Beef is a nutrition packed powerhouse that has many essential nutrients that help busy families go further when it comes to the chaos of back to school and maintaining overall health.
For example, a 3-ounce serving of cooked lean beef provides:
- Approximately 25 grams of protein, which is essential for building and maintaining muscle mass, as well as helping you feel satisfied after meals
- About 44% of the daily value for Vitamin B12, involved in energy metabolism and brain function
- About 36% of the daily value for Zinc, which helps maintain a healthy immune system – important for back to school!
- About 12% of the daily value for Iron, which is key for transporting oxygen to your muscles
Enter my Beef Back to School Giveaway
To celebrate the Back to School season, I’ve partnered with The Beef Checkoff to bring you an incredible giveaway. For the entire month of September you can enter to win this Beef Back to School prize pack valued at approximately $350.
The prize pack includes:
- Instant Pot Ultra 10-in-1 6-qt. Programmable Pressure Cooker
- $50 Omaha Steaks Gift Card
- Healthy Instant Pot Cookbook: 100 Great Recipes with Fewer Calories and Less Fat by Dana Angelo White, MS, RD, ATC
- Two (2) Thermos 16 oz. Stainless King Food Jars with Spoons
- Beef themed swag including an apron, oven mitt, spatula and more!
The giveaway will be open throughout September 2018 and the winner will be notified at the beginning of October. This giveaway is open to US residents residing in the Northeast (this includes residents of Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, Pennsylvania, New Jersey, Delaware, Maryland, Washington DC and Virginia). All entrants must be age 18 or older.
More Beef Recipes You Might Like
- How to Cook Frozen Beef in an Instant Pot
- Cheesesteak Stuffed Shells
- The Best Sloppy Joes
- Steak & Egg Breakfast Skillet
⭐ Did you make this recipe? Please give it a star rating below! ⭐
Beef Lasagna Soup
- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 onion - diced
- 2 teaspoons House Seasoning Blend - divided
- 3 cloves garlic - minced
- 1 tablespoon Italian Seasoning Blend
- 1 bay leaf
- 45 ounces marinara sauce
- 2 tablespoons tomato paste
- 32 ounces chicken stock
- 7 lasagna noodles
- 1/2 cup heavy cream
- 1/3 cup parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- Add olive oil to a large dutch oven or pot on medium high heat.
- Add the ground beef and onion to the dutch oven and season with 1 teaspoon of House Seasoning Blend.
- Cook the beef and onions until beef is no longer pink.
- While the beef is browning, break the lasagna noodles into 1 inch pieces.
- When beef is no longer pink, drain the excess fat from the pot.
- Add the garlic, Italian Seasoning Blend, bay leaf, marinara sauce, tomato paste, chicken stock, lasagna noodles and remaining teaspoon of House Seasoning Blend.
- Stir to combine.
- Cover pot, bring to a boil and reduce heat to simmer.
- Simmer for 20 minutes or until noodles are tender.
- Remove from heat and stir in cream and cheeses.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.