Lasagna Soup

There’s something magical about lasagna—the layers of rich tomato sauce, creamy cheese, and tender pasta that come together in perfect harmony. But let’s be honest: sometimes, we crave those flavors without the effort of layering and baking. That’s where this Lasagna Soup comes in. It’s all the comfort of a classic lasagna, but in a cozy, spoonable form that’s ready in a fraction of the time. Picture this: a chilly evening, a pot simmering on the stove, and the aroma of garlic, herbs, and melted cheese filling your kitchen. Pure comfort in a bowl.

Ingredients You’ll Need

This soup is packed with familiar lasagna flavors, but with a few clever shortcuts. Here’s what you’ll need:

• 1 lb ground beef or Italian sausage (or a mix of both for extra flavor!)
• 1 yellow onion, diced – the sweet base of any good soup.
• 4 cloves garlic, minced – because garlic makes everything better.
• 1 (28 oz) can crushed tomatoes – the rich, saucy backbone of this soup.
• 4 cups chicken or beef broth – homemade if you have it, but store-bought works just fine.
• 2 tsp dried basil + 1 tsp dried oregano – classic Italian flavors that bring the lasagna vibes.
• 1/2 tsp red pepper flakes (optional, but a little heat is lovely).
• 8 oz lasagna noodles, broken into pieces – no need to be precise here; rustic is good!
• 1/2 cup heavy cream or whole milk – for that luscious, creamy finish.
• 1 1/2 cups shredded mozzarella – because what’s lasagna without melty cheese?
• 1/2 cup grated Parmesan – the salty, nutty cherry on top.
• Fresh basil or parsley – for a bright, herby garnish.

How to Make Lasagna Soup

This recipe is as easy as it is delicious. Here’s how it comes together:

1. Brown the meat: In a large pot or Dutch oven, cook the ground beef or sausage over medium heat until browned. If there’s excess grease, drain it—but leave a little for flavor.
2. Sauté the aromatics: Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute, just until fragrant.
3. Build the soup base: Pour in the crushed tomatoes and broth, then add the basil, oregano, and red pepper flakes. Give it a good stir and let it simmer for 10 minutes to let the flavors meld.
4. Cook the noodles: Add the broken lasagna noodles and simmer until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
5. Finish with cream and cheese: Stir in the heavy cream, then turn off the heat. Sprinkle in half the mozzarella and Parmesan, stirring until the cheese melts into the soup.
6. Serve with love: Ladle the soup into bowls and top with the remaining cheese and a sprinkle of fresh herbs. A little extra Parmesan never hurt anyone!

Pro tip: If the soup thickens too much as it sits, just add a splash of broth or water when reheating. And don’t skip the fresh herbs—they add a pop of color and freshness that takes this soup to the next level.

Pro Tips, Variations, and Substitutions

This lasagna soup is wonderfully forgiving, so feel free to tweak it to your taste! Here are some ideas to make it your own:

• Vegetarian twist: Swap the ground beef for lentils or plant-based crumbles, and use vegetable broth instead of beef broth.
• Cheese lovers: Stir in extra ricotta or top with a blend of mozzarella and provolone for an even cheesier experience.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a little kick.
• Shortcut: Use no-boil lasagna noodles broken into pieces—they’ll cook right in the soup!

What to Serve with Lasagna Soup

While this soup is hearty enough to stand alone, a few simple sides can round out the meal:

• A crisp garlic bread or warm dinner rolls for dipping.
• A fresh green salad with a tangy vinaigrette to balance the richness.
• Roasted vegetables like zucchini or Brussels sprouts for extra veggie goodness.

Storage and Reheating Tips

This soup keeps beautifully, making it perfect for meal prep or leftovers:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Let cool completely, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over low heat, adding a splash of broth if needed to loosen the texture.

Frequently Asked Questions

Can I use a different pasta?
Absolutely! Penne, rotini, or even small shells work well—just adjust the cooking time as needed.

Can I make this in a slow cooker?
Yes! Brown the meat first, then add everything except the pasta and cheese to the slow cooker. Cook on low for 6–8 hours, then stir in the pasta and cheese 30 minutes before serving.

How do I prevent the noodles from getting mushy?
If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. This keeps the noodles perfectly al dente.

Final Thoughts

There’s something so comforting about a bowl of lasagna soup—it’s like a warm hug on a chilly evening. Whether you’re feeding a crowd or just craving a cozy night in, this dish is sure to become a favorite. The best part? It’s as flexible as it is delicious, so don’t be afraid to make it your own. Happy cooking, and enjoy every spoonful!