Recipe Developer, Cookbook Author shows how to make Lasagna Soup

It’s amazing how some simple ingredients you likely have on hand, put together in a different way can create something delicious. Gina Ferwerda, recipe developer and cookbook author, shows us her recipe for lasagna soup.

Lasagna Soup (serves 6 to 8)


  • Substitute any pasta for this dish. 
  • 2 tablespoons olive oil 
  • 1 cup chopped onion
  • 2 pounds ground beef or sausage
  • 3 cloves garlic, minced 
  • 2 tablespoons tomato paste 
  • 1 tablespoon harissa (or some red pepper flakes and a splash of red wine or balsamic vinegar)
  • 4 cups tomato sauce, marinara, diced tomatoes (whatever you have)
  • 1 tablespoon Italian seasoning
  • 1 tablespoon house seasoning (salt, pepper, garlic powder, onion powder and smoked paprika) 
  • 8 cups beef stock (or use beef soup base or bouillon cubes and water)
  • 1 pound lasagna noodles, broken 
  • Garnish 
  • Shredded mozzarella 
  • Freshly grated Parmesan cheese
  • Ricotta
  • Fresh basil leaves


In a large stockpot or Dutch oven, heat oil over medium-high heat. Add the onion and cook for 2-3 minutes. Add meat and cook for another 4-5 minutes. Drain excess grease, if necessary. Add minced garlic and cook for 1 minute. Next add tomato paste and harissa (or red pepper flakes and vinegar) and cook for another 1-2 minutes. Add tomato sauce, seasonings and stock. Stir everything together and bring to a simmer. Add pasta and cook for an additional 10-15 minutes, or until noodles are cooked al-dente. Top each serving with shredded mozzarella cheese, Parmesan cheese, a dollop of ricotta and fresh basil leaves. Serve warm. 


Vegetarian Option – Use mushrooms or beans instead of meat and use vegetable broth instead of beef stock. 



Makes approximately 10 cups

  • 1/2 cup oil 
  • 2 garlic cloves, grated
  • 1 tablespoon house seasoning (salt, pepper, garlic, onion and smoked paprika)
  • 1 pound French baguette or country bread, cubed (about 10 cups)


  • Preheat the oven to 400ºF. 
  • Combine the oil, garlic, and seasoning. Add the cubed bread to a bowl, then toss in the oil mixture to thoroughly combine. Add the cubed bread to 2 large baking sheets. Bake for 12-15 minutes.
  • Let croutons cool and add to a zip-top bag or an airtight container and store in a cool pantry. 

Croutons are the perfect way to elevate your weekly meals. Use them on soups, salads, chili, or place them in a food processor and use them as breadcrumbs in meatloaf and meatballs. They can also be added to an egg bake. Gina has seven different ways to use them, along with recipes on her website,