Lasagna Soup

If you love lasagna, you will love my lasagna soup recipe. This is a huge hug in a bowl, and the ultimate comfort food. The beauty of this recipe is that it tastes like lasagna, but only takes 25 minutes from start to finish. This soup is a deconstructed version of the classic Italian staple which we all adore. On any cold fall/winter day, this is my all time favourite way to warm up. This dish makes me feel right at home, and puts a smile on my face instantly. I hope you give it a try, and please don’t forget to leave me a comment or review on the blog if you make it.

Lasagna soup

Lasagna Soup

This soup is a deconstructed version of the classic Italian staple which we all adore. On any cold fall/winter day, this is my all time favourite way to warm up.
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Prep Time 10 mins
Cook Time 25 mins
Servings 2


  • 3 tablespoons olive oil
  • 500 grams ground meat pork, turkey, veal, or beef all work
  • 1 finely chopped yellow onion
  • 4 minced garlic cloves
  • 1 finely diced celery rib optional
  • salt and pepper to taste
  • ¾ tablespoon Italian seasoning use dry oregano instead if you wish
  • 1 tablespoon tomato paste
  • 1 cup plain tomato sauce can of Mutti tomatoes is also fine
  • 3.5 cups water unsalted vegetable broth is also an option
  • one parmigiano reggiano cheese rind is optional
  • 18 pieces (140 grams) of Fettuce Ricce pasta you can break up lasagna sheets as well or use any pasta you like
  • dollop of ricotta cheese
  • fresh basil for garnish


  • In a big pot on medium-high heat, add the oil and add the ground meat of choice. Break it apart with a wooden spoon and brown the meat for 10 minutes until the water has fully evaporated and until it has colour.
  • You will begin to hear the meat pop as it’s browning if you use ground beef or pork. Ground Turkey won’t brown so keep that in mind.
  • Once the water has evaporated from the meat, turn the heat down to medium-low.
  • Add the onions, garlic, celery, and stir. Add the seasonings and stir. Add the tomato paste and stir. Add the tomato sauce and stir. I want you to stir in between each ingredient. Optionally, add the parmesan cheese rind in here as well.
  • Add the water and the broken pasta. I broke the Fettuce Ricce pasta into 3 pieces and added it in. Let it cook on medium-low heat or until the pasta is al-dente.
  • Take it off the heat, add a dollop of ricotta cheese, fresh basil, and extra grated parm is optional. Enjoy.


You can use any pasta or lasagna sheets and break them into the soup. I am using my favourite pasta shape Fettuce Ricce which I will link here. I broke up the pasta into 3 and added it in the soup.
Feel free to use any ground meat you like. I love this with ground turkey, ground pork, or beef. You can even use a combination of ground meats as well.
Feel free to use broth or water but be sure to use organic unsalted broth if you add stock as it can be extremely salty otherwise.
If you don’t have a cheese rind, simply leave it out. You can add some grated parmigiano cheese at the end in the soup.
Don’t forget to use good quality parmigiano reggiano cheese. Costco has the best price and value. Make sure the rind has a stamp on it as it ensures it’s authentic. Once you finish the block of parm, always freeze the rinds in a ziplock bag to use for recipes like this one.
Tried this recipe?Let us know how it was!
If you love one of my recipes, please leave a review. It would mean so much to me if you did. Thank you for being here and bringing me into your kitchen.

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