Lasagna Soup is a cozy, hearty dish that takes all the delicious flavors of a traditional lasagna and transforms them into a warm, soul-soothing soup.
It’s the perfect comfort food for a chilly evening and can be prepared in a fraction of the time of classic lasagna. With tender pasta, savory beef, rich tomato sauce, and plenty of melty cheese, this soup will remind you of your favorite Italian dish—without the layers. Whether you’re feeding a family or craving a meal that’s both comforting and easy, Lasagna Soup is the recipe to try!
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cooking spoon
- Measuring spoons
- Ladle
- Knife and cutting board
Ingredients Overview
This dish uses simple, pantry-friendly ingredients to create the layered, comforting flavors of lasagna in soup form:
- Ground Beef: Adds richness and flavor, making the base of the soup hearty and satisfying.
- Tomato Sauce: A tomato-based sauce gives the soup that classic lasagna taste.
- Vegetables: Onion, garlic, and bell peppers bring depth and savory flavor.
- Pasta: Broken lasagna noodles or any small pasta work well to absorb the flavors of the soup.
- Cheese: Ricotta, mozzarella, and Parmesan cheese come together for the creamy, cheesy goodness that lasagna is known for.
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth (or chicken broth)
- 1 (8 oz) package broken lasagna noodles (or any small pasta)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Step-by-Step Instructions
1. Brown the Ground Beef
- In a large pot or Dutch oven, heat a little oil over medium heat.
- Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes.
- Remove excess grease if necessary, then add the diced onion, garlic, and bell pepper. Cook for an additional 3-4 minutes until softened.
2. Add the Tomatoes and Broth
- Stir in the tomato sauce, diced tomatoes (with juices), and beef broth. Add the dried basil, oregano, salt, and pepper to taste. Bring the mixture to a boil.
3. Cook the Pasta
- Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the soup simmer for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent the noodles from sticking together.
4. Prepare the Cheese Mixture
- While the soup is simmering, combine the ricotta cheese, mozzarella, and Parmesan cheese in a bowl. Set aside.
5. Assemble the Soup
- Once the pasta is cooked, ladle the soup into bowls. Spoon a dollop of the cheese mixture into the center of each bowl. The heat from the soup will melt the cheese, creating a creamy swirl.
6. Garnish and Serve
- Garnish with fresh basil or parsley, and serve hot. Enjoy the warm, cheesy goodness of lasagna in soup form!
Recipe Tips
- Meat Options: Feel free to swap ground beef with ground turkey or chicken for a lighter option.
- Cheese Variations: You can use ricotta or cottage cheese, depending on your preference.
- Add Veggies: If you like more veggies in your soup, you can add mushrooms, spinach, or zucchini for extra flavor and nutrition.
- Noodles: You can use any small pasta, like penne or rotini, if you don’t have lasagna noodles. Just be sure to adjust the cooking time according to the pasta type.
What to Serve With This Recipe
- Garlic Bread: Serve with crispy garlic bread to scoop up all the delicious soup.
- Salad: A fresh green salad with a tangy vinaigrette is the perfect light side to balance the richness of the soup.
- Roasted Vegetables: Roasted carrots or Brussels sprouts complement this dish beautifully.
Frequently Asked Questions
Can I make Lasagna Soup ahead of time?
Yes, Lasagna Soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. The flavors will only get better!
Can I freeze Lasagna Soup?
Yes, you can freeze this soup for up to 3 months. Make sure to freeze the soup without the cheese mixture, and add fresh cheese when you reheat it.
Can I use a slow cooker for this recipe?
Absolutely! Brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Let it cook on low for 6-8 hours or on high for 3-4 hours, adding the pasta during the last 30 minutes.
Serving Suggestions
- Add extra grated Parmesan cheese on top of the soup for an extra cheesy touch.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon, for a complete Italian-inspired meal.
- For extra crunch, top with some crumbled garlic croutons or crushed crackers.
This Lasagna Soup is the perfect combination of flavors, textures, and comfort. It’s a dish everyone in the family will love and is sure to become a regular in your dinner rotation!
Lasagna Soup
Equipment
- Large pot or Dutch oven
- Cooking spoon
- Measuring spoons
- Ladle
- Knife and cutting board
Ingredients
- 1 lb ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes
- 4 cups beef broth or chicken broth
- 1 8 oz package broken lasagna noodles (or any small pasta)
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Brown the Ground Beef
- In a large pot or Dutch oven, heat a little oil over medium heat.
- Add the ground beef and cook, breaking it apart with a spoon, until it’s browned and cooked through, about 5-7 minutes.
- Remove excess grease if necessary, then add the diced onion, garlic, and bell pepper. Cook for an additional 3-4 minutes until softened.
- Add the Tomatoes and Broth
- Stir in the tomato sauce, diced tomatoes (with juices), and beef broth. Add the dried basil, oregano, salt, and pepper to taste. Bring the mixture to a boil.
- Cook the Pasta
- Once boiling, stir in the broken lasagna noodles. Reduce the heat to medium-low and let the soup simmer for 10-12 minutes, or until the pasta is tender. Stir occasionally to prevent the noodles from sticking together.
- Prepare the Cheese Mixture
- While the soup is simmering, combine the ricotta cheese, mozzarella, and Parmesan cheese in a bowl. Set aside.
- Assemble the Soup
- Once the pasta is cooked, ladle the soup into bowls. Spoon a dollop of the cheese mixture into the center of each bowl. The heat from the soup will melt the cheese, creating a creamy swirl.
- Garnish and Serve
- Garnish with fresh basil or parsley, and serve hot. Enjoy the warm, cheesy goodness of lasagna in soup form!
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