I remember one particularly blustery autumn day when my college roommate, homesick and craving comfort, declared, “I just want lasagna, but like, in a bowl.” That whimsical thought sparked a culinary adventure that led us to create a simplified, souped-up version of the classic, and the result was pure magic – a bowl of warm, cheesy, tomatoey goodness. Now, I’m thrilled to share my perfected recipe for Lasagna Soup, a guaranteed crowd-pleaser that captures all the best flavors of lasagna without all the layering fuss, and I promise, you’re going to absolutely nail it!
What is Lasagna Soup?
Okay, so picture this: all the comforting flavors of a traditional lasagna – the rich tomato sauce, the savory ground meat (or vegetables!), the creamy ricotta cheese, and those perfectly cooked lasagna noodles – but in a hearty, slurpable soup. Lasagna Soup is essentially deconstructed lasagna, transformed into a one-pot wonder that’s perfect for chilly evenings or anytime you’re craving a little taste of Italy. It’s quick, it’s easy, and it’s seriously satisfying.
Why You’ll Love This Recipe
Honestly, what’s not to love? Here are just a few reasons why this Lasagna Soup recipe is about to become your new go-to:
- It’s incredibly easy: Forget the complicated layering process of traditional lasagna. This soup comes together in one pot with minimal effort.
- It’s faster than lasagna: From start to finish, you can have a steaming bowl of Lasagna Soup on the table in under an hour.
- It’s customizable: Easily adapt the recipe to your liking by adding your favorite vegetables, changing up the protein, or adjusting the spice level.
- It’s budget-friendly: Lasagna Soup is a great way to use up leftover ingredients and create a delicious, satisfying meal without breaking the bank.
- It’s a crowd-pleaser: Everyone loves lasagna, and this soup version is no exception. It’s perfect for family dinners, potlucks, or cozy nights in.
Ingredients You’ll Need
Here’s a breakdown of the key ingredients you’ll need to make this amazing Lasagna Soup. Don’t worry, most of them are pantry staples!
- Ground Meat: I typically use ground beef (80/20 blend), but ground Italian sausage (sweet or spicy), ground turkey, or even ground chicken all work beautifully. For a vegetarian version, you can use crumbled plant-based meat substitutes or simply load up on extra vegetables.
- Onion and Garlic: These aromatics form the foundation of our flavor base. Don’t skimp on them!
- Canned Tomatoes: A combination of crushed tomatoes and tomato sauce creates the perfect rich, slightly chunky texture. You can also add a can of diced tomatoes for extra body.
- Tomato Paste: This adds concentrated tomato flavor and helps to thicken the soup.
- Broth: Beef broth is my go-to for a richer flavor, but chicken broth or vegetable broth also work well.
- Lasagna Noodles: Break them into smaller pieces before adding them to the soup. This makes them easier to eat and ensures they cook evenly.
- Italian Seasoning: A blend of dried herbs like oregano, basil, rosemary, and thyme. If you don’t have Italian seasoning, you can use a combination of these herbs individually.
- Ricotta Cheese: This is the creamy, cheesy element that makes lasagna so irresistible. I recommend using whole-milk ricotta for the best flavor and texture.
- Parmesan Cheese: Grated Parmesan cheese adds a salty, savory flavor.
- Mozzarella Cheese: Shredded mozzarella cheese is used as a topping, adding a gooey, cheesy finish.
- Fresh Basil: A sprinkle of fresh basil adds a pop of freshness and aroma.
- Olive Oil: For sautéing the vegetables and meat.
- Salt and Pepper: To taste.
- Sugar: A pinch of sugar helps to balance the acidity of the tomatoes.
Step-by-Step Instructions
Ready to get cooking? Here’s a detailed guide to making the best Lasagna Soup you’ve ever tasted.
- Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté the Aromatics: Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the Tomatoes and Seasonings: Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, pepper, and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Add the Broth and Noodles: Pour in the beef broth (or your broth of choice) and bring to a boil. Break the lasagna noodles into smaller pieces and add them to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- Prepare the Ricotta Mixture: While the soup is simmering, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and a pinch of salt and pepper. Mix well.
- Serve and Enjoy: Ladle the Lasagna Soup into bowls. Top each bowl with a spoonful of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and fresh basil. Serve immediately and enjoy!
Tips for the BEST Lasagna Soup
Here are a few extra tips to ensure your Lasagna Soup is a total knockout:
- Don’t overcook the noodles: Overcooked noodles will turn mushy and make the soup unappetizing. Keep a close eye on them and test for doneness after about 15 minutes of simmering.
- Adjust the seasoning to your liking: Taste the soup as it simmers and adjust the salt, pepper, and Italian seasoning to your preference.
- Add a touch of heat: If you like a little kick, add a pinch of red pepper flakes to the soup while it’s simmering.
- Make it ahead of time: Lasagna Soup tastes even better the next day, as the flavors have more time to meld. Store it in the refrigerator in an airtight container for up to 3 days.
- Freeze for later: Lasagna Soup freezes well. Let it cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 months.
Variations and Substitutions
One of the best things about Lasagna Soup is how versatile it is. Feel free to experiment with different ingredients and flavors to create your own unique version.
- Vegetarian Lasagna Soup: Omit the ground meat and add extra vegetables like zucchini, mushrooms, bell peppers, and spinach. You can also use a plant-based meat substitute.
- Spicy Lasagna Soup: Use spicy Italian sausage instead of ground beef, and add a pinch of red pepper flakes or a dash of hot sauce.
- Creamy Lasagna Soup: Stir in a splash of heavy cream or half-and-half at the end of cooking for a richer, creamier texture.
- Add More Vegetables: Load up on your favorite veggies! Diced carrots, celery, and spinach are all great additions.
- Different Cheeses: Experiment with different cheeses! Try adding provolone, fontina, or Asiago cheese.
- Gluten-Free Lasagna Soup: Use gluten-free lasagna noodles.
Serving Suggestions
Lasagna Soup is a complete meal in itself, but it’s also delicious served with a few simple sides.
- Crusty Bread: For dipping into the flavorful broth.
- Garlic Bread: Because who doesn’t love garlic bread with Italian food?
- Side Salad: A simple green salad with a light vinaigrette.
Other Delicious Italian-Inspired Recipes
If you’re a fan of Italian flavors, be sure to check out these other delicious recipes:
- Eggplant Parmesan: A classic Italian dish featuring layers of breaded eggplant, tomato sauce, and cheese.
- Minestrone Soup: A hearty vegetable soup that’s perfect for a light lunch or dinner.
- Spinach Mushroom Lasagna: A vegetarian twist on traditional lasagna, packed with healthy vegetables.
- Garlic Parmesan Spaghetti: A simple yet satisfying pasta dish that’s ready in minutes.
Frequently Asked Questions (FAQs)
Here are some common questions about making Lasagna Soup:
- Can I use no-boil lasagna noodles?
- While you can use no-boil lasagna noodles, I find that they don’t always cook evenly in soup. If you do use them, make sure to break them into very small pieces and add a little extra broth to the pot.
- Can I make this in a slow cooker?
- Yes! Brown the meat and sauté the vegetables in a skillet, then transfer everything to a slow cooker. Add the remaining ingredients (except the ricotta mixture) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the noodles during the last hour of cooking. Top with the ricotta mixture before serving.
- How do I prevent the noodles from sticking together?
- Stir the soup occasionally while it’s simmering to prevent the noodles from sticking to the bottom of the pot. You can also add a tablespoon of olive oil to the soup.
- Can I use a different type of cheese instead of ricotta?
- If you don’t have ricotta cheese, you can use cottage cheese or mascarpone cheese as a substitute. Just make sure to drain the cottage cheese well before using it.
- My soup is too thick. How can I thin it out?
- Add more broth to the soup until it reaches your desired consistency.
Storing and Reheating Instructions
Storing:
- Refrigerate: Allow the Lasagna Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Let the soup cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating:
- Stovetop: Reheat the Lasagna Soup in a pot over medium heat, stirring occasionally, until heated through.
- Microwave: Reheat individual portions in the microwave for 1-2 minutes, or until heated through.
Enjoy your homemade Lasagna Soup! I know you’ll absolutely love it.
Can I make lasagna soup vegetarian?
Yes! Omit the ground meat and add extra vegetables like zucchini, mushrooms, bell peppers, and spinach. You can also use a plant-based meat substitute.
How can I store leftover lasagna soup?
Refrigerate: Allow the Lasagna Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. Freeze: Let the soup cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
What kind of broth is best for lasagna soup?
Beef broth is recommended for a richer flavor, but chicken broth or vegetable broth also work well.
How do I prevent the lasagna noodles from sticking together in the soup?
Stir the soup occasionally while it’s simmering to prevent the noodles from sticking to the bottom of the pot. You can also add a tablespoon of olive oil to the soup.
Best Lasagna Soup Recipe
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, pepper, and sugar. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Pour in the beef broth and bring to a boil. Break the lasagna noodles into smaller pieces and add them to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the noodles are cooked through. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
- While the soup is simmering, prepare the ricotta mixture. In a small bowl, combine the ricotta cheese, Parmesan cheese, and a pinch of salt and pepper. Mix well.
- Ladle the Lasagna Soup into bowls. Top each bowl with a spoonful of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and fresh basil. Serve immediately and enjoy!
