Lasagna Soup is a warm, hearty dish that delivers all the flavors of traditional lasagna in a comforting bowl of soup. Packed with tender pasta, a rich tomato broth, ground meat, and melty cheese, this one-pot meal is perfect for cozy nights at home.
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It’s much easier to make than layered lasagna but just as satisfying. Whether you’re looking for a quick dinner or something to warm up your week, this Lasagna Soup recipe is sure to become a favorite!
Kitchen Equipment Needed
- Large pot or Dutch oven
- Ladle
- Cutting board and knife
- Measuring cups and spoons
Ingredients Overview
- Ground Meat: Ground beef or Italian sausage provides a savory base.
- Aromatic Vegetables: Onion and garlic infuse the soup with rich flavor.
- Tomato Base: A mix of crushed tomatoes, tomato paste, and broth creates a flavorful broth.
- Pasta: Broken lasagna noodles or any short pasta work perfectly.
- Cheese: Ricotta, mozzarella, and Parmesan bring that lasagna richness to every bite.
- Seasoning: Italian herbs and spices tie everything together for that classic lasagna taste.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups chicken or beef broth
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Step-by-Step Instructions
Cook the Meat
- In a large pot or Dutch oven, brown the ground meat over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent.
Build the Broth
2. Stir in the crushed tomatoes, tomato paste, broth, Italian seasoning, basil, crushed red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes to develop flavors.
Add the Pasta
3. Stir in the broken lasagna noodles. Simmer until the noodles are tender, about 10-12 minutes, stirring occasionally.
Prepare the Cheese Mixture
4. In a small bowl, combine ricotta cheese, Parmesan, and a pinch of salt.
Serve
5. Ladle the soup into bowls. Add a dollop of the ricotta mixture on top, sprinkle with mozzarella cheese, and garnish with fresh basil. The hot soup will melt the cheese, creating a lasagna-like experience in every bite.
Recipe Tips
- Pasta Timing: For best results, cook the pasta right in the soup. If making ahead, cook the pasta separately and add it when reheating to avoid sogginess.
- Customize the Meat: Use ground turkey, chicken, or a plant-based substitute for a different twist.
- Cheese Options: Substitute cottage cheese for ricotta if you prefer.
What to Serve With This Recipe
- Crusty Bread: Perfect for soaking up the rich broth.
- Side Salad: A fresh Caesar salad complements the richness of the soup.
- Roasted Vegetables: Roasted zucchini or asparagus add a nice veggie component.
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Swap the ground meat for plant-based crumbles or increase the vegetables for a hearty vegetarian option.
How long will leftovers last?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth if needed.
Can I freeze Lasagna Soup?
Yes, but freeze it without the pasta to avoid it becoming mushy. Add fresh pasta when reheating.
Lasagna Soup
Equipment
- Large pot or Dutch oven
- Ladle
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 4 cups chicken or beef broth
- 1 can 28 oz crushed tomatoes
- 1 can 6 oz tomato paste
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes optional
- Salt and pepper to taste
- 8 oz lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- Cook the Meat
- In a large pot or Dutch oven, brown the ground meat over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent.
- Build the Broth
- Stir in the crushed tomatoes, tomato paste, broth, Italian seasoning, basil, crushed red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for 15 minutes to develop flavors.
- Add the Pasta
- Stir in the broken lasagna noodles. Simmer until the noodles are tender, about 10-12 minutes, stirring occasionally.
- Prepare the Cheese Mixture
- In a small bowl, combine ricotta cheese, Parmesan, and a pinch of salt.
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