I’ve been experimenting with ways to bring the comforting flavors of lasagna into a quicker, easier dish, and this soup does just that. Imagine the richness of Italian sausage, the tang of crushed tomatoes, and the creamy texture of melted cheeses—all in one bowl. What makes it special is how effortlessly it comes together. If you’re curious about the twist that keeps it from being just another pasta soup, let’s explore it together.
Recipe
Let me tell you straight up—this lasagna soup is a game-changer. Imagine all the cozy, cheesy, saucy goodness of traditional lasagna, but in a spoonable, slurpable form that’s ready in half the time.
It’s packed with layers of flavor thanks to rich Italian sausage, tender pasta, and a marinara base that’s simmered to perfection. Plus, that gooey blend of mozzarella and Parmesan melted on top? Pure magic.
I’ve lost count of how many times I’ve made this for family and friends, and it’s always a showstopper. Whether it’s a chilly weeknight or you’re feeding a crowd, this soup hits all the right notes—comforting, hearty, and downright addictive.
Trust me, once you try it, you’ll be hooked.
Ingredients
For a lasagna soup that tastes like it’s been simmering all day, the right ingredients make all the difference. Fresh herbs and high-quality cheese elevate this dish from cozy to unforgettable. Smart swaps keep it flexible for whatever’s in your pantry.
For the Soup Base:
- Olive oil – A good glug adds richness and helps sauté the aromatics evenly.
- Ground Italian sausage – The fat renders into the broth for depth (swap with ground turkey for a lighter version).
- Yellow onion + garlic – Non-negotiables for building flavor—don’t skimp!
- Crushed tomatoes – San Marzano if possible; their sweetness balances the acidity.
- Chicken broth – Low-sodium lets you control the salt level (vegetable broth works too).
- Tomato paste – Secret weapon for concentrated umami.
Lasagna Essentials:
- Lasagna noodles – Broken into shards for easy eating (sub with mafalda or rotini in a pinch).
- Ricotta – Whole-milk is creamier; dollop generously for that signature lasagna vibe.
- Mozzarella + Parmesan – Freshly grated melts better than pre-shredded (trust us).
Flavor Boosters:
- Fresh basil – Stirred in at the end for brightness (dried basil lacks punch).
- Red pepper flakes – Just a pinch wakes up the flavors.
- Worcestershire sauce – A dash adds savory depth (optional but recommended).
Little Wins:
- A drizzle of basil oil or extra Parmesan on top makes it chef’s kiss
- Stale bread? Toast it with garlic butter for croutons to float on top.
How to Make the Best Lasagna Soup Recipe Titled
– Brown the ground beef in a large pot over medium heat, breaking it up into small pieces as it cooks. This guarantees even cooking and a rich, meaty flavor in every bite.
Pro Tip: For extra flavor, season the beef with a pinch of salt and pepper while cooking.
– Add the onion and garlic to the pot and sauté until softened, about 3-4 minutes. This builds a flavorful base for the soup.
Watch-Out: Be careful not to burn the garlic, as it can turn bitter.
– Stir in the Italian seasoning, crushed tomatoes, tomato sauce, and chicken broth, combining everything well. This creates the hearty, tomato-based broth that defines lasagna soup.
Why It Matters: The Italian seasoning infuses the soup with classic lasagna flavors.
– Break the lasagna noodles into smaller pieces and add them to the pot. Simmer until the noodles are tender, about 10-12 minutes.
Time-Saving Trick: Use oven-ready lasagna noodles to cut down on cooking time.
– Whisk together the ricotta, Parmesan, and mozzarella cheeses in a small bowl until smooth. This creamy mixture will be dolloped into the soup for that signature lasagna texture.
Pro Tip: Let the cheeses come to room temperature first for easier mixing.
– Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Garnish with fresh basil or parsley if desired.
Visual Cue: The soup should be thick and hearty, with the cheese melting slightly into the broth.
– Serve immediately for the best texture and flavor. The noodles will absorb more broth as it sits, so enjoy it fresh!
Flexibility: If you prefer a thinner soup, add more broth before serving.
Nutrition
This lasagna soup is packed with flavors and nutrients, making it a wholesome meal. Below is its detailed nutritional breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 18 g |
| Carbohydrates | 32 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 45 mg |
| Sodium | 850 mg |
| Fiber | 4 g |
| Sugar | 6 g |
Chef Tips
When making this lasagna soup, I always recommend browning the meat well—it adds depth to the broth. Don’t skip deglazing the pot with wine or broth; those browned bits are flavor gold.
Use broken lasagna noodles for authenticity, but cook them separately to avoid mushiness. Finish with a dollop of ricotta and fresh basil—it’s the perfect touch.
Trust me, these small steps make a big difference.
