Lasagna Soup Recipe

Lasagna soup is a warm, comforting dish that captures the essence of lasagna in a fraction of the time. It’s rich, flavorful, and packed with layers of deliciousness, from savory ground meat to tender pasta and a cheesy topping. This one-pot wonder is perfect for busy weeknights or a comforting meal on a chilly day.

Equipment:

• Large soup pot or Dutch oven
• Ladle
• Knife and cutting board
• Grater for cheese

Ingredients:

For the Soup:

• 1 tablespoon olive oil
• 1 lb ground beef or Italian sausage
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 8 lasagna noodles, broken into bite-sized pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Optional Garnishes:

• Fresh basil leaves
• Extra grated Parmesan
• Crusty bread for dipping

Instructions:

1. Cook the Meat:
   Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
2. Sauté the Aromatics:
   Add the diced onion and minced garlic to the pot. Cook until softened, about 3-5 minutes.
3. Build the Base:
   Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute, then add the crushed tomatoes, broth, and water. Bring the mixture to a boil.
4. Add the Pasta:
   Reduce the heat to a simmer. Add the broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
5. Prepare the Cheese Mixture:
   In a small bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt.
6. Serve:
   Ladle the soup into bowls and top each with a dollop of the ricotta mixture. Sprinkle shredded mozzarella on top and garnish with fresh basil leaves or extra Parmesan if desired.

Presentation Ideas:

• Serve in deep bowls with a crusty slice of garlic bread on the side.
• Add a drizzle of olive oil or balsamic glaze on top for a gourmet touch.
• Use ramekins for individual servings, broiled briefly to melt the cheese.

Tips:

• For extra depth of flavor, use a combination of beef and Italian sausage.
• Swap lasagna noodles with any short pasta like rotini or penne for convenience.
• Leftovers taste even better the next day—store soup and pasta separately to avoid mushy noodles.

Lasagna soup is a comforting, cheesy delight that’s as hearty as it is easy to make. Packed with the flavors of a traditional lasagna, it’s a bowl full of warmth perfect for sharing with family and friends. Dig in and enjoy the best of lasagna in a spoonful!

Lasagna Soup Recipe

A cozy and hearty lasagna soup recipe featuring tender pasta, rich tomato broth, ground meat, and melty cheese. All the flavors of classic lasagna in one bowl!

Print Recipe Pin Recipe

Equipment

• Large soup pot or Dutch oven
• Ladle
• Knife and cutting board
• Grater (for cheese)

Ingredients

  

• For the Soup:
• 1 tablespoon olive oil
• 1 lb ground beef or Italian sausage
• 1 small onion diced
• 3 garlic cloves minced
• 1 can 28 oz crushed tomatoes
• 4 cups chicken or beef broth
• 2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes optional
• Salt and pepper to taste
• 8 lasagna noodles broken into bite-sized pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Optional Garnishes:
• Fresh basil leaves
• Extra grated Parmesan
• Crusty bread for dipping

Instructions

 

• Cook the Meat:
• Heat olive oil in a large pot over medium heat. Add the ground beef or sausage and cook until browned, breaking it up with a spoon. Drain excess fat if necessary.
• Sauté the Aromatics:
• Add the diced onion and minced garlic to the pot. Cook until softened, about 3-5 minutes.
• Build the Base:
• Stir in the tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute, then add the crushed tomatoes, broth, and water. Bring the mixture to a boil.
• Add the Pasta:
• Reduce the heat to a simmer. Add the broken lasagna noodles and cook until tender, about 10-12 minutes, stirring occasionally to prevent sticking.
• Prepare the Cheese Mixture:
• In a small bowl, combine ricotta cheese, Parmesan cheese, and a pinch of salt.
• Serve:
• Ladle the soup into bowls and top each with a dollop of the ricotta mixture. Sprinkle shredded mozzarella on top and garnish with fresh basil leaves or extra Parmesan if desired.