Go Back

Lasagna Soup

Simple to make, delicious, and perfect for a cold winter day


  • 1 lb hamburger meat
  • 1 small onion diced
  • 1 green pepper diced
  • 3 cloves garlic minced
  • 1 tsp thyme
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp red pepper flakes leave out if you don't want it to be spicy
  • 1 tbsp brown sugar
  • 4 cups chicken broth I used 4 chicken bouillon cubes with 4 cups of water (add more water if you want it to be soupier)
  • 1 24 oz jar of spaghetti sauce
  • 8 lasagna noodles broken into pieces
  • 1/2 cup parmesan cheece grated
  • mozzarella cheese for topping


  1. In a large pot, brown and crumble the ground beef along with the onion and bell pepper. I seasoned with a little salt and pepper.

  2. Add in minced garlic during the last couple of minutes of cooking and stir.

  3. Drain excess fat. Instead of removing the meat from the pot, I usually take a paper towel and pat the meat and use my spoon to move the paper towel around the pot.

  4. Stir in thyme, Italian seasoning, salt, red pepper flakes, brown sugar, chicken broth, and spaghetti sauce. Stir well and bring mixture up to a boil.

  5. Reduce heat, cover and simmer for 15 to 20 minutes.

  6. Next, add the broken lasagna noodles. Stir and simmer until noodles are done. Took about 15 minutes. Stir occasionally and keep a check on your noodles.

  7. Stir in the parmesan cheese. If it seems like your soup is thick you can add more water here.

  8. Ladle the soup into bowls and sprinkle with mozzarella cheese.

Recipe Notes

You could use half pound hamburger meat and half pound Italian sausage