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Cheesy Lasagna Soup

Melanie - Gather for Bread
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Dinner
Servings 6 -8 servings


  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 1 lb ground beef
  • 2 garlic cloves minced
  • 2 teaspoons dried oregano
  • 2 tablespoons tomato paste
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14 ounces fire roasted diced tomatoes
  • 6 c. chicken stock
  • 8 oz. lasagna noodles broken into 2-3 inch pieces
  • salt and black pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded Mozzarella cheese
  • fresh basil to garnish


  • In a Dutch oven or large pot over medium heat add olive oil. Add onions and cook for about 5 minutes or until then begin to soften. Add ground beef and cook until cooked through. Add minced garlic. Cook and stir one minute until fragrant.
  • Stir in oregano, tomato paste, crushed tomatoes, fire roasted diced tomatoes and chicken broth. Stir and then cover and bring to a boil. Once boiling add lasagna noodle pieces. Cover and lower to a simmer. Cook until lasagna noodles are al-dente.
  • Ladle into serving bowls. Top with Parmesan and mozzarella cheeses. Sprinkle with basil if desired.