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Broiled Lasagna Soup

  • Baked
  • Soup

Lasagna soup never tasted so good!

  • 1 hour
  • Serves 4
  • Medium



This Broiled Lasagna Soup is absolutely delicious and is one of our new favorite soup recipes! I created this recipe one day while I was making “onion soup” that recipe can be found on this blog as well.

Broiled Lasagna Soup

I love soup so I’m always thinking of new ways to recreate the classics. This lasagna soup is similar to many other lasagna soups recipe you will find, however mine has a few other special ingredients such as passata sauce and Worcestershire sauce.

Not to mention it’s broiled at the end which makes it taste allot like real Lasagna.

So if you LOVE lasagna as much as we do then you are going to love this soup!

Oh btw if your ever looking for an amazing Lasagna recipe, I will link that recipe below for you. 

Broiled Lasagna SoupWhat I like about this soup is that there really is no effort to making it, well that is compared to actual lasagna.

Where you are to pre -cook the noodles and other ingredients before merging it all together in layers and placing it all into a large baking dish.

With this soup we are simply adding everything into a large pot and cooking it all together, it’s like a lazy lasagna.

Lasagna Soup

And the last step will have you placing the soup into oven safe bowls, the same kind of bowls you would use to make “onion soup” and broiling it with extra cheese on top.

Then it’s like your eating a big bowl of lasagna expect there is some beef broth inside. AMAZING!

Broiled Lasagna Soup

Also the time to cook it is cut in half compared to traditional lasagna. So it’s a win win! I really encourage you to get your hands on passata sauce, it’s fresh pureed tomatoes that have been uncooked and it really makes this soup creamy and so delicious!

Passata sauce can be found in almost any mediterranean market or in your local grocery in the canned tomato section. 

Now the trick to making the best “Lasagna soup” is also using the right cheeses. This soup calls for white cheddar cheese, and marble cheese along with a bit of ricotta for serving. 

Broiled Lasagna Soup

This soup is out of this world delicious! I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.  

Notes: Feel free to freeze this soup it works great as leftovers, however keep in mind that broiling it from frozen doesn’t so much. Also make sure to break up those whole tomatoes with a wooden spoon while cooking, you do not want bites of whole tomatoes. 


I am so thrilled you are reading one of my recipes, I appreciate every single one of you! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

16807018_262723247503972_5829634184408974436_n-5 Thai Coconut Mushroom Soup (Thom Kha Hed)

Broiled Lasagna Soup

Broiled Lasagna Soup

Yield: 4
Cook Time: 1 hour
Total Time: 1 hour

Lasagna soup never tasted so good!


  • 1 lb Lean Hamburger
  • 1 large onion Onion
  • 3 cloves Garlic
  • 680 grams Passata italian tomato sauce
  • 794 grams Whole canned tomatoes
  • 10 noodles Dried Lasagna Noodles
  • 8 cups Beef stock
  • 2 cups White Cheddar Cheese
  • 2 cups Marble cheese
  • 4 tbsp Ricotta Cheese
  • 1 tbsp Worcestershire sauce
  • 2 tbsp Italian Seasoning
  • 2 tbsp Balsamic Vinegar
  • 1 tbsp sugar
  • 1 Bay leaf
  • 1 tsp Red Pepper Flakes


  1. In a large soup pot or slow cooker, add in the hamburger and saute on medium heat till browned.
  2. Then add in the diced onion and saute till translucent. Add in the minced garlic and saute for one more minute till fragrant before adding in the beef stock, passata sauce, whole tomatoes and remaining seasonings and ingredients. Make sure to break up the whole tomatoes now with a wooden spoon.
  3. Then add in 2 cups of the white cheddar cheese and 1 cup of the marble medium cheese along with the red pepper flakes.
  4. Bring to a medium boil then snap the lasagna into four pieces each and place into the pot. Simmer everything on medium - low heat stirring often for 25 minutes.
  5. Finally remove the bay leaf and more stock if needed. Taste if salt is needed and season according to your taste.
  6. Once the soup has cooked, ladle into four separate oven proof bowls and top with the remaining cup of medium marble cheddar cheese.
  7. Broil on the top shelf of the oven anywhere from 2-3 minutes until the cheese is browned and bubbling.
  8. Serve with a dollop of fresh ricotta cheese and fresh parsley leaves. Enjoy!
  9. tsp Salt
  10. 2 tbsp Fresh chopped parsley

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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