Lasagna Soup

A lair “favorite.” To quote from a lair favorite TV Show, “Paragraph 47, Subsection 19, Clause 9A. You can find it in the index under S.U.A.E.I. (Shut Up And Eat It!)

It all starts with a Sunday baking several trays of Lasagna, then finding on Monday evening that I have half a tray left to feed four to six hungry techs. The answer is SOUP.

Drop the remaining pasta bake into a large pot, add stock, bring to a simmer, and heat through thence; serve with salad, several loaves of garlic cheese bread, and call it dinner.

I’ve noted that Lasagna Soup seems to be trending on several social media platforms, proving once again what’s old is new, as I was doing this decades ago.

The recipe, as written, is for four servings, but one can double it for larger groups or meal prep.

One can start this with a sofrito, adding peppers, celery, and the like with the onion and garlic; the tomato taste can get a boost by including diced tomatoes.

From Wikipedia:

Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions.

Lasagna Soup

Quick, Comforting, and warming. Perfect for those days winter will not go away.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Lunch, Main Course, PubGrub, Soup, Stew
Cuisine American
Servings 4
Calories 738 kcal


  • 8 oz Noodles Lasagna broken into pieces, or other pasta
  • 1/2 lb Italian Sausage Hot or Sweet, casing removed
  • 1 ea Onion Peeled, Chopped
  • 3 tsp Garlic Minced
  • 1 tsp Oregano Dried
  • 2 tbsp Tomato Paste
  • 1 quart Chicken Stock Low Sodium
  • 1/4 cup half-and-half
  • 1/3 cup Parmesan Cheese Grated
  • 1/3 cup Fresh Basil Chopped
  • 1/2 lb Minced Beef See
  • 12 oz Pasta Sauce About half a small jar
  • 2 tbsp Netural Oil
  • Balsamic Vinegar For Drizzle
  • EVOO For Drizzle


  • In a large pot over medium-high heat, add the oil and bring to a spider
  • Add the onion and cook until translucent and softened
  • Add the garlic and cook until fragrant, ~ one minute
  • Add the minced beef and sausage and cook until browned.
  • Drain the excess fat
  • Add the pasta sauce, tomato paste, chicken broth, basil, oregano, and salt and pepper to taste
  • Cover and bring to a boil.
  • Add the pasta.
  • Reduce the heat to medium low and cook until the noodles have softened.
  • Stir in the half-and-half
  • Serve into bowls, Top with parmesan cheese, mozzarella or ricotta and serve.
  • Serve with garlic bread, and a salad, pass with balsamic, EVOO, extra cheese, minced basil, as garnishes


Basic Comfort food with an Italian bend.  Fairly fast, one can start with a basic sofrito; the choice of pasta is up to the cook.  This is scaled for two people to have two bowls, so feel free to double it for larger groups.
While lasagna noodles are specified, macaroni or other hearty pasta can be used.
As spoken in a previous rant:
A note on Ground Beef:
I prefer to make my ground beef.
  • Cube your portion of dead cow into 3/4 – 1″ chunks
  • Spread onto a sheet pan and freeze for 30 minutes
  • Grind up in either a grinder or a food processor
This allows me to control the amount of fat and the quality of the beef.


Calories: 738kcalCarbohydrates: 59gProtein: 38gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.4gCholesterol: 98mgSodium: 1403mgPotassium: 1083mgFiber: 4gSugar: 10gVitamin A: 730IUVitamin C: 11mgCalcium: 181mgIron: 5mg
Keyword Beef, Lasagna, Noodles, Soup
Tried this recipe?Let us know how it was!

  Filed under: American, Follow On, Italian, Pasta, Sauce, Soup, Winter

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