As an Italian, I’ll admit, the idea of lasagna soup had me shaking my head at first. I mean, lasagna in soup form? Sacrilege, right? But then I tried it… and wow, it’s genius! You get all the bold, comforting flavours of traditional lasagna, but in a cosy, slurp-worthy soup. It’s like lasagna’s more relaxed, but equally delicious cousin. So, I am here to say: I’ve changed my mind—you’ll have to try to understand why!
All the comforting flavours of a classic lasagna, but as a warm, hearty soup—this dish is perfect for soup season. With 40g of protein per serving and just 440 calories, it’s a wholesome and satisfying meal that’s surprisingly easy to make.
This one-pot recipe combines lean beef mince, aromatic vegetables, rich tomato sauce, and broken lasagna sheets to create a dish that feels indulgent without the effort of layering a lasagna. Topped with fresh basil, a sprinkle of mozzarella, and Parmesan, it’s a cosy bowl of goodness that hits all the right notes.
Ready in under 30 minutes, it’s an excellent choice for a quick dinner or meal prep for the week. A true crowd-pleaser, this lasagna soup is warming, hearty, and utterly delicious.
Tips
- Brown the meat well for flavour.
- Break lasagna sheets into small pieces before cooking.
- Cook pasta separately if storing, to avoid sogginess.
Storage
Fridge:
Let the soup cool to room temperature before transferring it to an airtight container. It will keep for 3–4 days in the fridge. For best results, store the pasta separately or undercook it slightly if you plan to reheat, to avoid it becoming too soft.
Freezer: allow the soup to cool completely before transferring it to a freezer-safe container or bag. It will store well for up to 3 months. When ready to reheat, thaw it in the fridge overnight and warm it on the stove. If you froze the soup with pasta, you might need to add a bit of extra liquid when reheating, as pasta absorbs moisture during freezing.
More High-Protein Soups
Lasagna Soup
Ingredients
- 200 g lean beef mince
- 1 small yellow onion finely chopped
- 1 carrot chopped into small cubes
- 2 celery sticks chopped into small cubes
- 1 garlic clove minced
- 1 tbsp tomato paste
- 1 can tomato sauce 400g
- 500-700 ml chicken stock
- 200 ml semi-skimmed milk
- 1 tbsp of Italian herbs
- 4 lasagna sheet
Instructions
- In a pan add a drizzle of oil and the mince. Break down the mince to small pieces and cook until the colour goes from pink to brown.
- Add the chopped vegetables, Italian seasoning and tomato paste.
- Cook for 1 minute then add the tomato sauce.
- Pour the chicken stock and give it a stir.
- Break down the lasagna sheets with your hands and add to the pot.
- When the pasta is ready add basil, sprinkle the shredded mozzarella and Parmesan cheese.
- Adjust to taste with salt and pepper and serve.