Created on November 6th, 2025 at 03:00 pm
A cozy twist on the Italian classic
Lasagna soup combines the rich, heartwarming flavors of traditional lasagna with the comforting qualities of a hearty soup. This inviting dish features layers of savory ground meat, tender noodles, and a blend of cheeses, all enveloped in a rich and aromatic tomato broth. The interplay of textures—from the softness of the pasta to the occasional bite of al dente vegetables—creates a delightful experience for the palate. The tantalizing aroma fills your kitchen, promising warmth and satisfaction with every bowl. This lasagna soup is not only comforting but also a practical dish, allowing for easy preparation and leftovers that only get better with time.
Why You’ll Love This Recipe
This lasagna soup is a true crowd-pleaser, bringing the essence of homemade lasagna to your dinner table in less time. Each spoonful is packed with depth of flavor, thanks to a combination of spices and the natural sweetness of the tomatoes and vegetables. The starchy noodles absorb the rich broth, creating a heartiness that satisfies. It’s remarkably easy to make, ideal for busy weeknights or when hosting friends. Plus, it keeps well, and the flavors meld beautifully when reheated, making it even more enjoyable the next day. Serve this soup with a side of crusty bread, and you have a complete meal that feels both special and down-to-earth.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients List
- 1 lb (≈450 g) ground beef (or Italian sausage)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt & pepper, to taste
- 6 cups chicken or vegetable broth
- 28 oz (≈794 g) can crushed tomatoes
- 8 oz (≈225 g) broken lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional: fresh basil or parsley for garnish
Kitchen Tools
Preparing this lasagna soup is straightforward with just a few essential tools. These familiar items keep the process smooth and enjoyable while ensuring minimal cleanup afterward.
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Measuring cups
- Ladle
Step-by-Step Instructions
In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Cook for about 5-7 minutes, breaking it into smaller pieces, until fully browned. Drain any excess fat if necessary. The aroma of the meat combined with the heat will fill your kitchen, promising comfort.
Add the diced onion and minced garlic to the pot. Cook for another 3-4 minutes until the onion is translucent and fragrant, stirring occasionally. The mixture will take on a delightful golden hue as the flavors meld together.
Sprinkle in the Italian seasoning and red pepper flakes, followed by salt and pepper to taste. Stir well to combine everything and let it cook for another minute to toast the spices lightly.
Pour in the chicken broth and crushed tomatoes. Bring the mixture to a simmer, allowing the soup to bubble gently for about 10 minutes. This will deepen the flavors and cause your kitchen to smell wonderfully aromatic.
In a separate bowl, mix the ricotta cheese with a pinch of salt and some grated Parmesan, if desired. Set it aside to add creaminess to the soup later.
Add the broken lasagna noodles to the pot, stirring to ensure they are evenly distributed. Cook for 8-10 minutes or until the noodles are al dente. The noodles will soak in the flavorful broth, creating that signature lasagna taste.
Once the noodles are cooked, stir in the mozzarella cheese until it melts into the soup, creating a rich, gooey texture. Optionally, you can sprinkle some extra cheese on top and let it melt for a few minutes before serving.
Serve hot, garnishing each bowl with a dollop of the ricotta mixture and a sprinkle of fresh basil or parsley if desired. Enjoy the warmth that envelops you with each comforting spoonful.
Pro Tips
- Use fresh herbs like basil or oregano for an added burst of flavor.
- For extra depth, add some diced bell peppers or mushrooms during the meat cooking step.
- If you prefer a thicker soup, reduce the amount of broth slightly or add more noodles.
- This dish freezes well; just let it cool completely before storing in airtight containers.
- Reheat gently and add a splash of broth if it thickens too much upon chilling.
Comfort, Served Warm
This lasagna soup beautifully captures the essence of the beloved Italian dish, turning it into a hearty, easy-to-make meal. It showcases layers of fresh flavors, inviting textures, and the ultimate comfort that warms the soul. Best shared with loved ones, this dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrates | 30 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 850 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Lasagna Soup
Ingredients
For the Soup Base
- 1 lb 1 lb (≈450 g) ground beef (or Italian sausage)
- 1 medium 1 medium yellow onion, diced
- 3 cloves 3 cloves garlic, minced
- 1 tsp 1 tsp Italian seasoning
- ½ tsp ½ tsp red pepper flakes (optional) Optional for added heat
- to taste Salt & pepper, to taste
- 6 cups 6 cups chicken or vegetable broth
- 28 oz 28 oz (≈794 g) can crushed tomatoes
For the Noodles and Cheese
- 8 oz 8 oz (≈225 g) broken lasagna noodles
- 1 cup 1 cup ricotta cheese
- 1 cup 1 cup shredded mozzarella cheese
- ½ cup ½ cup grated Parmesan cheese
- Optional Optional: fresh basil or parsley for garnish
Instructions
Preparation
- In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Cook for about 5-7 minutes, breaking it into smaller pieces, until fully browned. Drain any excess fat if necessary.
- Add the diced onion and minced garlic to the pot. Cook for another 3-4 minutes until the onion is translucent and fragrant.
- Sprinkle in the Italian seasoning and red pepper flakes, followed by salt and pepper to taste. Stir well to combine and let it cook for another minute to toast the spices lightly.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a simmer, allowing the soup to bubble gently for about 10 minutes.
- In a separate bowl, mix the ricotta cheese with a pinch of salt and some grated Parmesan, if desired. Set it aside.
Cooking
- Add the broken lasagna noodles to the pot, stirring to ensure they are evenly distributed. Cook for 8-10 minutes or until the noodles are al dente.
- Once the noodles are cooked, stir in the mozzarella cheese until it melts into the soup, creating a rich, gooey texture.
- Serve hot, garnishing each bowl with a dollop of the ricotta mixture and a sprinkle of fresh basil or parsley if desired.
Notes
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