Lasagna Soup
This Lasagna soup is the ultimate in comfort food. It has all the cheesy-meaty goodness of lasagna with tender pieces of lasagna and a delicious tomato base that delivers all the flavours of lasagna without all the fuss.
I like to serve this soup to my family garnished with shredded mozzarella, but when I am serving to adult guests I also add a generous dollop of creamy ricotta cheese. It’s so good!
Lasagna Soup
Ingredients:
1 Tbsp Olive Oil
1 Onion, chopped
3 Garlic cloves, minced
370 mL Jar roasted red peppers, drained
1 Tbsp sugar
1/4 tsp salt
2 3/4 Cups Passata
4 Cups sodium-reduced chicken broth
2 cups Lasagna noodles, uncooked and broken into small pieces
For the Meatballs:
1 lb lean ground beef
1 Egg
1/2 cup bread crumbs
1 tbsp olive oil
Shredded Mozzarella for for garnish.
Directions:
Over medium heat, add oil to a large saucepan and heat up then add the onion. Sauté until softened and golden brown.
Add garlic, peppers, sugar and salt and cook for 1-2 minutes longer.
Mix in passata then transfer to blender and purée until smooth.
Return to the pot and add in broth both. Bring to a boil and add pasta then continue cooking until pasta is tender, about 11 minutes.
Combine beef, breadcrumbs, egg and salt and pepper in a bowl.
Roll into meatballs.
Cook in a large fryng pan over medium, shaking the pan occasionally until meatballs are cooked through.
Stir meatballs into soup.

Lasagna Soup
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion, chopped
- 3 Garlic cloves, minced
- 370 mL Jar roasted red peppers, drained
- 1 Tbsp sugar
- 1/4 tsp salt
- 2 3/4 Cups Passata
- 4 Cups sodium-reduced chicken broth
- 2 cups Lasagna noodles, uncooked and broken into small pieces
For the Meatballs:
- 1 lb lean ground beef
- 1 Egg
- 1/2 cup bread crumbs
- 1 tbsp olive oil
- Shredded Mozzarella for for garnish.
Instructions
- Over medium heat, add oil to a large saucepan and heat up then add the onion. Sauté until softened and golden brown.
- Add garlic, peppers, sugar and salt and cook for 1-2 minutes longer.
- Mix in passata then transfer to blender and purée until smooth.
- Return to the pot and add in broth both. Bring to a boil and add pasta then continue cooking until pasta is tender, about 11 minutes.
- Combine beef, breadcrumbs, egg and salt and pepper in a bowl.
- Roll into meatballs.
- Cook in a large fryng pan over medium, shaking the pan occasionally until meatballs are cooked through.
- Stir meatballs into soup.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
oh yummy yummy! this looks amazing. I could go for this with some home made bread!!
I love soup this time of year and I love lasagna. This sounds amazing! Looking forward to trying it!
I’ve never had lasagna soup but this looks and sounds really delicious, thanks for sharing your recipe 🙂
Seems fairly easy, with lots of flavor! Great for the colder weather we’ve had recently!
Okay, yum. I’ve never seen this before even with my love of anything lasagna.
Soon as the weather cools i will be making this and hot buns
wow this would be perfect for this time of year! I have never tried lasagne soup before. just your typical lasagne. What a fabulous and different idea
I have never heard of a lasagna soup before and I am really eager to try this one. I love the idea!