When the weather finally cools off here in Texas, I start craving a big pot of something cozy on the stove. This lasagna soup with kale is the one I keep coming back to. It has all the cheesy, saucy goodness of a classic lasagna, plus a handful of greens. It all comes together in one Dutch oven in about 45 minutes.
This is a pantry-friendly take on my easy lasagna soup recipe. Instead of broth and crushed tomatoes, I use a large jar of pasta sauce, a can of tomato sauce and a little water. That makes it thicker and saucier, so it tastes even more like real lasagna. I sized it for our family of six, so everyone gets a generous bowl and there’s usually some left for lunch the next day.
Why You’ll Love This Lasagna Soup with Kale
- Pantry staples. A jar of pasta sauce and a can of tomato sauce do most of the work.
- One pot. Everything cooks in a single Dutch oven, so there are fewer dishes.
- Sneaky greens. Kale wilts right into the sauce, and the kids barely notice it.
- Feeds a crowd. This makes six big bowls, which is just right for a busy family.
- That ricotta topping. A spoonful of seasoned ricotta, mozzarella and Parmesan melts into every bowl.
Ingredients
For the Soup
- 1½ lb ground beef
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- 1 large jar (24 oz) pasta sauce
- 1 (15-ounce) can tomato sauce
- 2 cups water, plus more as needed
- 10 lasagna noodles, broken into bite-sized pieces
- 4 cups chopped kale, stems removed
- Salt and black pepper, to taste
- Fresh basil, for serving
For the Ricotta Mixture
- 1½ cups ricotta cheese
- 1½ cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese, plus more for serving
- 1½ teaspoons Italian seasoning
- ¾ teaspoon garlic powder
- ½ teaspoon salt
How to Make Lasagna Soup with Kale
- Brown the beef. Cook the ground beef in a large Dutch oven over medium-high heat, breaking it into small pieces. Drain the excess grease.
- Cook the onion and garlic. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic and Italian seasoning and cook for 30 seconds more, until fragrant.
- Add the sauce and water. Stir in the pasta sauce, tomato sauce and water, then season with salt and pepper. Bring it to a boil, lower the heat and simmer for 10 minutes.
- Add the noodles. Stir in the broken lasagna noodles and simmer for 12 to 14 minutes, stirring often so they don’t stick, until tender. The noodles soak up a lot of liquid, so add ½ to 1 cup more water if the soup gets too thick.
- Stir in the kale. Add the kale for the last 3 to 4 minutes and cook until it’s wilted and bright green.
- Make the ricotta mixture. While the soup cooks, mix the ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder and salt in a bowl.
- Serve. Ladle the soup into bowls and top each one with a big spoonful of the ricotta mixture. Finish with fresh basil and extra Parmesan.
Tips for the Best Lasagna Soup
- Taste before salting. Jarred pasta sauce is already seasoned, so add salt at the end.
- Keep stirring. The noodles like to settle on the bottom, so give the pot a good stir every couple of minutes.
- Add the kale last. It stays bright green and tender instead of turning soft and dull.
- Leftovers thicken. The noodles keep soaking up sauce overnight, so reheat with a splash of water.
- Pick a sauce you love. A marinara or tomato basil sauce works best here.
What to Serve with Lasagna Soup
- Warm garlic bread or crusty sourdough for dipping
- A simple green salad with Italian dressing
- Roasted broccoli or green beans
- Buttery dinner rolls
Easy Variations
- Italian sausage. Swap half or all of the ground beef for mild Italian sausage.
- Spinach instead of kale. Stir in baby spinach during the last minute.
- Different pasta. Mafalda, campanelle or rotini all work if you don’t have lasagna noodles.
- Extra veggies. Add diced zucchini or mushrooms with the onion.
- A little heat. Add a pinch of red pepper flakes with the garlic.
If your family loves lasagna as much as mine does, you might also like my mom’s lasagna with a twist. For another cozy pot with greens, try this sausage and kale soup.
Frequently Asked Questions
Can I make lasagna soup with kale ahead of time?
Yes. For the best texture, cook the noodles separately and add them to each bowl, so they don’t soak up all the sauce. Keep the ricotta mixture in its own container in the fridge.
How long do leftovers keep?
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water.
Can I freeze lasagna soup?
You can freeze the soup without the noodles and the ricotta for up to 3 months. Thaw it, bring it to a simmer, then cook fresh noodles in it.
Do I have to use broth?
Not in this version. The pasta sauce, tomato sauce and water make a rich, saucy base with no broth needed.
Will my kids eat the kale?
In our house, they do. Chop it small and it blends right into the saucy, cheesy soup.
Lasagna Soup with Kale
Serves: 6 | Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
Ingredients
Soup: 1½ lb ground beef; 1 medium yellow onion, diced; 4 cloves garlic, minced; 1½ tsp Italian seasoning; 1 large jar (24 oz) pasta sauce; 1 (15 oz) can tomato sauce; 2 cups water, plus more as needed; 10 lasagna noodles, broken; 4 cups chopped kale, stems removed; salt and black pepper; fresh basil.
Ricotta mixture: 1½ cups ricotta; 1½ cups shredded mozzarella; ¾ cup grated Parmesan; 1½ tsp Italian seasoning; ¾ tsp garlic powder; ½ tsp salt.
Instructions
- Brown the beef in a large Dutch oven over medium-high heat, then drain.
- Add the onion and cook 4 to 5 minutes. Add the garlic and Italian seasoning and cook 30 seconds.
- Stir in the pasta sauce, tomato sauce and water. Season, bring to a boil, then simmer 10 minutes.
- Add the noodles and simmer 12 to 14 minutes, stirring often. Add ½ to 1 cup water if it gets too thick.
- Stir in the kale for the last 3 to 4 minutes.
- Mix the ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder and salt.
- Serve topped with the ricotta mixture, basil and extra Parmesan.
