All the flavors of lasagna are combined in this delicious Lasagna Soup recipe.
I first shared a recipe for lasagna soup back in January of 2009. Over the years, I have changed the recipe quite a bit, so I thought it was time to share the updated version.
This soup is perfect for this time of year. It has all the flavors you love in lasagna in a bowl of soup.
I love that this recipe is so easy to make. I love lasagna, but it takes a while to make and cook it.
This soup, though, can be made in about thirty minutes. It is a quick and easy dinner that your family will love.
Gluten Free Lasagna Soup
This soup is easy to make gluten-free by using gluten-free pasta and reading labels to make sure that your ingredients are gluten-free.
You can also make this dairy-free by leaving out the cottage cheese and parmesan cheese. It will change the soup quite a bit, but it will be dairy-free without the cottage cheese mixture
Ingredients
- ground beef
- onion
- bell pepper
- garlic
- ground thyme
- brown sugar
- chicken broth
- petite diced tomatoes
- tomato sauce
- Italian seasoning
- salt
- egg noodles or fusilli or another type of pasta or gluten free pasta
- cottage cheese
- grated parmesan cheese
- mozzarella cheese
Lasagna Soup
The flavors of lasagna in a delicious bowl of soup.
Ingredients
- 1 pound ground beef
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar
- 32 ounces of chicken broth
- 2- 14.5 ounce can diced tomatoes
- 1- 15 ounce can tomato sauce
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 2 cups egg noodles, fusilli, or another reguler or gluten free pasta
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon Italian seasoning
Instructions
- In a large pot, cook ground beef, onion, and pepper until meat is browned and onion and peppers are tender.
- Drain off fat.
- Add thyme, 1 1/2 teaspoons of Italian seasoning, brown sugar, broth, diced tomatoes, tomato sauce, and salt.
- Bring to a boil over medium heat. Reduce heat and add noodles ( See note below if using gluten free pasta)
- Simmer for 16- 20 minutes or until noodles are tender.
- While cooking pasta, combine cottage cheese, mozzarella cheese, parmesan cheese, and 1/2 teaspoon Italian seasoning. Set aside.
- Ladle into bowls.
- Divide cottage cheese mixture evenly between bowls.
- Serve and enjoy.
Notes
If using gluten-free pasta, cook pasta separately from the soup and then add cooked pasta to the soup mixture. You can cook the gluten free pasta in the soup, but the texture is not quite as good. The gluten free version turns out better when pasta is cooking separately.
If gluten free also read labels to make sure that all your ingredients are gluten free.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 366Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 75mgSodium: 1231mgCarbohydrates: 33gFiber: 5gSugar: 9gProtein: 26g
Nutritional values are approximate and aren't always accurate.
More Soup Recipes
Originally posted January 2009. Updated February 2025.
Can you put the recipe here so I can put in ziplist? Thanks! Looks yummy.