You know those nights. The ones where the weather outside is just… *unsettling*, and all you crave is something warm, comforting, and utterly soul-satisfying. But the thought of assembling a full-blown lasagna, with all its layers and fuss, feels like scaling Everest. That’s precisely where this glorious lasagna soup swoops in, like a culinary superhero. I swear, the first time I made this, it was a game-changer. It has all the incredible flavors of classic lasagna – the rich tomato, the savory meat, the creamy ricotta – but in a bowl, ready to devour in under an hour. It’s become our go-to when the craving hits hard and fast, and honestly, it’s a lifesaver on busy weeknights. If you’ve ever found yourself staring longingly at a pan of lasagna and wishing for a shortcut, well, friend, this is it.
What is Lasagna soup?
So, what exactly *is* lasagna soup? Think of it as all the best parts of your favorite baked lasagna, transformed into a hearty, flavorful soup. It’s not some watered-down broth with a noodle or two thrown in. Oh no. This is a rich, tomato-based soup packed with all the classic lasagna elements: savory ground meat (or a veggie alternative!), tender pasta, dollops of creamy ricotta cheese, and a generous sprinkle of mozzarella and Parmesan. The “lasagna” part comes from the way we layer in those familiar flavors and textures. It’s essentially deconstructed lasagna, but in the most delicious, comforting soup form imaginable. It’s the kind of dish that makes your kitchen smell amazing and your heart feel full.
Why you’ll love this recipe?
Honestly, where do I even begin with why this lasagna soup is so special? First off, the flavor is just out of this world. It has that deep, savory tomato base, infused with Italian herbs that just sing. The ground meat gets beautifully browned, adding so much depth, and when you combine it with that creamy ricotta and salty Parmesan, it’s pure magic. And the best part? It’s ridiculously easy. You get all the complex flavors of a dish that takes hours to make, but it’s all done in one pot, mostly on the stovetop. Seriously, it’s a weeknight miracle. For busy parents, this is a game-changer. My kids, who can be notoriously picky, absolutely devour this lasagna soup. They love scooping up the noodles and cheese with their spoons, and I love that they’re getting a hearty, delicious meal. It’s also surprisingly budget-friendly. Most of the ingredients are pantry staples or easily found at any grocery store, so you don’t have to break the bank for an amazing meal. Plus, it’s so versatile! You can easily swap out the meat for Italian sausage or make it vegetarian with mushrooms and zucchini. I’ve even experimented with using different kinds of pasta, and it always turns out fantastic. It’s just one of those recipes that hits all the right notes – comfort, flavor, ease, and affordability. What I love most about this recipe is that it delivers pure, unadulterated comfort in a bowl, without any of the fuss. It’s like a warm hug on a cold day, and who doesn’t need that?
How do I make lasagna soup?
Quick Overview
Making this lasagna soup is surprisingly straightforward. We’ll start by browning some savory ground meat with onions and garlic, then build a rich tomato broth. After simmering with classic Italian seasonings, we’ll stir in tender pasta and finish it off with dollops of creamy ricotta and a sprinkle of cheese. It’s a one-pot wonder that comes together quickly, perfect for those moments when you’re craving something truly satisfying but don’t have a lot of time.
Ingredients
For the main soup base:
1 tablespoon olive oil
1 pound ground beef or Italian sausage (mild or spicy, your choice!)
1 medium yellow onion, finely chopped
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little kick)
4 cups beef or chicken broth (low sodium is great)
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
1 teaspoon sugar (optional, to balance acidity)
Salt and freshly ground black pepper to taste
For the Pasta & Toppings:
1 cup small pasta, like ditalini, elbows, or small shells (I love ditalini for this!)
1/2 cup whole milk ricotta cheese
1/4 cup grated Parmesan cheese, plus more for serving
1/4 cup shredded mozzarella cheese, plus more for serving
Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Sauté Aromatics and Meat
Grab a large pot or Dutch oven – this is going to be your best friend for this recipe. Heat the olive oil over medium-high heat. Add your ground beef or Italian sausage. Break it up with a spoon and cook until it’s nicely browned, about 5-7 minutes. Drain off any excess grease, but don’t wipe the pot clean – those browned bits have so much flavor! Add the chopped onion and cook until it starts to soften and become translucent, about 5 minutes. Toss in the minced garlic, dried oregano, dried basil, and red pepper flakes (if you’re using them) and cook for another minute until fragrant. The smell in your kitchen right about now? Heavenly.
Step 2: Build the Broth
Pour in the beef or chicken broth, scraping up any browned bits from the bottom of the pot. This is where the magic starts to happen. Add the crushed tomatoes and tomato sauce. Stir everything together really well. If your tomatoes seem a little tart, a teaspoon of sugar can work wonders to balance out the acidity. Season with salt and freshly ground black pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 15-20 minutes. This allows all those flavors to meld together beautifully.
Step 3: Cook the Pasta
Now for the pasta! Uncover the soup and stir in your small pasta. Bring the soup back up to a gentle simmer and cook according to the pasta package directions, or until it’s al dente. It’s important not to overcook the pasta, as it will continue to soften slightly in the hot soup. Give it a stir now and then to prevent it from sticking.
Step 4: Prepare the Ricotta Mixture
While the pasta is cooking, in a small bowl, mix together the ricotta cheese and grated Parmesan cheese. You can add a pinch of salt and pepper here too, if you like. This creamy mixture is going to add that signature richness and texture that we all love about lasagna.
Step 5: Serve and Garnish
Once the pasta is cooked and the soup is heated through, ladle the hot lasagna soup into bowls. Spoon dollops of the ricotta-Parmesan mixture directly into each bowl. Sprinkle generously with shredded mozzarella cheese. The heat from the soup will melt the mozzarella into luscious, gooey strings. Garnish with fresh chopped basil or parsley for a burst of color and freshness. And there you have it – a bowl of pure comfort that tastes like you spent hours in the kitchen!
What to Serve It With
This lasagna soup is practically a meal in itself, but it pairs beautifully with a few simple sides to round out your meal. For a cozy breakfast, imagine a small bowl of this warming soup with a slice of crusty bread for dipping, maybe alongside a strong cup of coffee. It’s surprisingly satisfying to start the day with! When it comes to brunch, I love serving this in smaller portions alongside a light salad or some mini garlic breadsticks. It feels a bit more elegant, and the rich soup is a wonderful contrast to something fresh. As a dessert, well, this soup isn’t really a dessert, but if you’re having a more casual gathering and serving it as a hearty appetizer, a simple scoop of gelato or a small piece of cannoli would be a delightful Italian-inspired treat. For those purely cozy snack moments, which I have far too often, a warm bowl of this soup with some cheesy garlic bread is pure bliss. My absolute favorite way to serve it is with a side of soft, warm breadsticks – perfect for soaking up every last drop of that delicious broth. Sometimes, I’ll even make a simple side salad with a light vinaigrette to cut through the richness. It’s incredibly versatile and always a hit.
Top Tips for Perfecting Your Lasagna Soup
Over the years, I’ve picked up a few tricks that I think make this lasagna soup even better, and I’m happy to share them! When browning the meat, don’t be afraid to get a nice sear on it. Those little crispy bits add so much depth of flavor to the soup. If you’re using Italian sausage, removing the casings first can make it easier to break up. For the onions, I like to chop them finely so they practically melt into the sauce, but if you prefer a bit more texture, feel free to dice them a bit larger. The type of pasta you use can really change the texture. I absolutely adore ditalini because they hold their shape well and are just the right size for scooping. However, elbows, small shells, or even tiny macaroni work wonderfully too. Just make sure they’re small; larger pasta shapes can become a bit unwieldy in soup. My biggest tip for the broth? Taste and adjust! Sometimes tomatoes can be more acidic than others, so don’t hesitate to add a tiny pinch more sugar or a splash more broth if needed. And always, always season generously with salt and pepper. It truly makes a world of difference. If you find your soup is a little too thick, you can always thin it out with a bit more broth or water. For the ricotta mixture, some people like to add a beaten egg yolk for extra richness and to help it hold its shape a bit better, though I find it’s rich enough without it. And for the cheese topping, don’t skimp! A good sprinkle of mozzarella and Parmesan is key to that classic lasagna experience. I’ve also found that if you’re making this ahead, it’s best to cook the pasta separately and add it just before serving to prevent it from getting mushy. Trust me on this one – it’s a game-changer for leftovers!
Storing and Reheating Tips
One of the best things about this lasagna soup is how well it stores and reheats. If you have any leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 3-4 days. The flavors actually tend to deepen and get even better overnight! When it’s time to reheat, I usually do it on the stovetop over medium-low heat. Just stir occasionally until it’s heated through. If it seems a little thick, add a splash of broth or water to loosen it up. You can also reheat individual portions in the microwave, again, stirring halfway through. If you’re planning to freeze this soup, I highly recommend cooking the pasta separately and freezing the soup base without the pasta. Once thawed and reheated, you can then cook and add fresh pasta. This prevents the pasta from becoming too soft and mushy during the freezing and thawing process. If you do freeze it with pasta, it will still be delicious, but the texture might be a bit softer. For the ricotta and cheese toppings, I always add those fresh when serving. They don’t hold up as well to freezing and reheating. So, enjoy your delicious lasagna soup today, and savor those fantastic leftovers for days to come!
Frequently Asked Questions
Final Thoughts
I truly hope you give this lasagna soup a try. It’s one of those recipes that has become a staple in my kitchen for a reason: it’s incredibly delicious, surprisingly simple, and brings a level of comfort that’s hard to beat. It’s the perfect dish for a chilly evening, a busy weeknight, or anytime you just need a little something special. It reminds me of family dinners, cozy nights in, and the pure joy of a good, hearty meal. If you love the flavors of lasagna but are looking for a simpler, quicker way to enjoy them, this soup is for you. For those of you who loved this, you might also enjoy my creamy tomato soup or my quick and easy beef stew – they’re all about that comforting, home-cooked goodness! I can’t wait to hear how yours turns out, so please leave a comment below and let me know what you think, or share any fun variations you come up with! Happy cooking!
lasagna soup
Ingredients
Main Ingredients
- 1 pound ground pork
- 0.5 cup diced yellow onion
- 1 green pepper (seeded and diced)
- 4 cloves garlic (pressed)
- 32 ounce chicken broth 1 carton
- 14.5 ounce diced tomatoes 1 can
- 15 ounce tomato sauce 1 can
- 1 Tablespoon Italian seasoning
- 0.5 teaspoon kosher salt
- 0.25 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 0.25 teaspoon crushed red pepper
- 1 teaspoon dried basil
- 8 pieces lasagna noodles (broken into bite-sized pieces)
- 0.75 cup parmesan cheese grated
- 1.5 cup mozzarella cheese shredded
Instructions
Preparation Steps
- In a large soup pot, brown ground pork with onion, green pepper and garlic. Add chicken broth, tomatoes, tomato sauce, and seasonings. Bring to a boil over medium high heat. Boil 2 minutes, then reduce to a simmer and cook for 30 minutes, covered. Stir occasionally.
- Add bite sized lasagna noodles to soup and cook until tender (about 15 minutes).
- When ready to serve, mix in the grated parmesan cheese. Ladle into individual bowls and sprinkle with shredded mozzarella cheese. We served our soup with crunchy sourdough bread crisps! ENJOY
