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Lasagna Soup
5 from 13 votes

Beef Lasagna Soup

Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: 30 minute, lasagna, soup
Servings: 6 servings
Calories: 792kcal
Author: Christina Hitchcock


  • 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.
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Helpful Tips for All Recipes
  • When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can 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.
  • When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.