Lasagna Soup Recipe
Lasagna soup has become one of those go-to meals in our house when we want something comforting and filling without spending hours in the kitchen. It has all the great flavors of traditional lasagna but in a simpler, soup form. The first time I tried this recipe, I was looking for a way to combine the delicious layers of lasagna into something easier to prepare on a weeknight. The idea of a soup that had all the cheesy, meaty goodness of lasagna without the layers of pasta really caught my attention.This soup turned out to be a hit. It’s hearty, savory, and so satisfying, with a rich tomato broth, tender pasta, and a cheesy finish. It’s easy to make, and everyone loves it, making it the perfect dinner option for busy nights when you don’t want to spend too much time cooking.
Equipment
- Large pot or Dutch oven
- Stirring spoon
- Knife and cutting board
- Can opener
- Measuring Cups and Spoons
- Ladle for serving
Ingredients
- 1 lb ground beef
- 1/2 lb Italian sausage (optional, or use all ground beef)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Begin by heating a large pot or Dutch oven over medium-high heat. Add the ground beef and, if using, the Italian sausage. Cook the meat, breaking it up with a spoon, until it is browned and fully cooked through. This should take about 5-7 minutes. As the meat cooks, you'll notice some grease collecting in the pot. If there is excess fat, carefully drain it to avoid an overly greasy soup. Keeping a little fat in the pot, however, helps retain flavor.
- Once the meat is cooked, add the diced onion. Stir everything together and cook for about 3-4 minutes, or until the onion becomes soft and translucent. Next, add the minced garlic and cook for another minute, stirring constantly. Garlic burns quickly, so keep an eye on it to ensure it doesn’t turn bitter. At this point, the kitchen will be filled with the rich aroma of sautéed onions and garlic, signaling the start of a flavorful soup.
- Pour in the crushed tomatoes and tomato sauce, stirring well to combine with the meat mixture. Next, add the beef broth, which will create the soup’s base. Stir in the dried basil and dried oregano, ensuring the flavors blend evenly. Season with salt and pepper to taste. Bring the mixture to a gentle simmer and let it cook uncovered for about 15-20 minutes. This allows the flavors to meld together and develop that deep, rich lasagna taste.
- Once the soup has simmered and developed its flavors, add the broken lasagna noodles directly into the pot. Stir well to make sure they are fully submerged in the broth. Let the soup continue to simmer for another 10-12 minutes, or until the noodles are tender. Be sure to stir occasionally so the noodles don’t stick together or to the bottom of the pot. If the soup thickens too much during this step, you can add a little extra broth or water to maintain the right consistency.
- While the soup is simmering, prepare the cheesy topping. In a small bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Mix well until everything is evenly incorporated. This mixture will serve as a creamy, melty topping that mimics the layers of a classic lasagna.
- Once the noodles are fully cooked, remove the soup from heat. Ladle it into bowls and top each serving with a generous spoonful of the ricotta-mozzarella-Parmesan mixture. As the heat from the soup melts the cheese, it creates a creamy, cheesy layer that makes every bite taste just like traditional lasagna. For an extra touch, garnish with fresh basil or additional Parmesan.