Imagine the hearty comfort of classic lasagna transformed into a steaming bowl of soup,rich, cozy, and layered with the same irresistible flavors. This lasagna soup takes everything you love about the Italian favorite,savory meat sauce, tender noodles, creamy cheese,and reimagines it in a way that’s quicker, more rustic, and equally satisfying. Perfect for weeknights or chilly evenings, this dish proves that soup can be just as indulgent as pasta.
Ingredients List
- 1 lb ground beef (or Italian sausage, or a mix)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or beef broth
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly cracked black pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Step-by-Step Instructions
Step 1: Build the flavor base
Heat olive oil in a large pot over medium-high heat. Add onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook until fragrant.
Step 2: Brown the meat
Add ground beef (or sausage) and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and a pinch of red pepper flakes.
Step 3: Create the soup base
Stir in tomato paste, crushed tomatoes, diced tomatoes, broth, Italian seasoning, and dried basil. Bring to a boil, then reduce heat and let simmer for 20 minutes so flavors meld.
Step 4: Cook the noodles
Add broken lasagna noodles directly into the pot. Cook until tender, stirring occasionally to prevent sticking, about 10–12 minutes.
Step 5: Finish with cheeses
In a small bowl, mix ricotta, mozzarella, and Parmesan until creamy. When serving, ladle soup into bowls and top each with a generous scoop of the cheese mixture. Garnish with fresh basil or parsley.
Step 6: Serve hot
Serve immediately with crusty bread for dipping or a fresh green salad on the side.
Cook Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings
Serves 6
Nutritional Information (approx. per serving)
Calories: 520
Protein: 32 g
Carbohydrates: 45 g
Fat: 24 g
Fiber: 5 g
Sodium: 890 mg
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding extra broth if needed as the noodles will absorb liquid.
- For longer storage, freeze the soup base without noodles for up to 2 months; cook noodles fresh before serving.
Suggestions
- For a lighter version, substitute ground turkey or chicken.
- Add spinach, zucchini, or mushrooms for a vegetable boost.
- Try mini pasta shapes like farfalle or rotini if lasagna noodles aren’t available.
- For extra decadence, drizzle a little cream into the soup before serving.
Seasonal Relevance
Lasagna soup shines in fall and winter when hearty, warming meals are most comforting. It’s also a wonderful holiday-season recipe for feeding a crowd without the effort of assembling a full lasagna.
Conclusion
Lasagna soup is proof that comfort food doesn’t have to be complicated. With its rich tomato broth, tender noodles, savory meat, and creamy cheese topping, this dish delivers everything you love about lasagna in a bowl. It’s rustic, satisfying, and destined to become a favorite in your seasonal rotation. Whether for a family dinner or a cozy night in, this soup hits all the right notes.
Lasagna Soup Recipe
6
servings15
minutes35
minutes520
kcalThis hearty Lasagna Soup transforms the flavors of traditional lasagna into a cozy, comforting bowl. With rich tomato broth, tender noodles, savory meat, and a creamy cheese topping, it’s the ultimate one-pot comfort food.
Ingredients
1 lb ground beef or Italian sausage
1 medium onion, finely chopped
4 cloves garlic, minced
1 tbsp olive oil
1 can (28 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
4 cups chicken or beef broth
2 tbsp tomato paste
2 tsp Italian seasoning
1 tsp dried basil
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Directions
- Heat olive oil in a pot and sauté onion until softened. Add garlic and cook until fragrant.
- Add ground beef and cook until browned. Season with salt, pepper, and red pepper flakes.
- Stir in tomato paste, crushed tomatoes, diced tomatoes, broth, and seasonings. Simmer for 20 minutes.
- Add lasagna noodles and cook until tender, about 10–12 minutes.
- Mix ricotta, mozzarella, and Parmesan in a small bowl.
- Serve soup hot, topping each bowl with a scoop of the cheese mixture and fresh basil or parsley.
Recipe Video
Notes
- For lighter soup, use ground turkey or chicken.
- Freeze the base (without noodles) for up to 2 months.
- Add mushrooms, spinach, or zucchini for extra vegetables.
FAQs
Q1: Can I make lasagna soup in a slow cooker?
Yes. Brown the meat and onions first, then add all ingredients except the noodles and cheese to the slow cooker. Cook on low for 6–7 hours, adding noodles during the last 30 minutes.
Q2: What’s the best bread to serve with lasagna soup?
A crusty baguette or garlic bread pairs beautifully, as they soak up the rich broth and complement the cheesy topping.
Q3: Can I make this soup vegetarian?
Absolutely. Use vegetable broth, skip the meat, and add hearty vegetables like mushrooms, zucchini, and spinach for a satisfying vegetarian version.
