Lasagna Soup Recipe

Picture this: it’s a chilly evening, and you’re craving the rich, comforting flavors of lasagna—but you don’t want to fuss with layers or a long baking time. That’s where my lasagna soup comes in! This cozy bowl of deliciousness gives you all the hearty, cheesy goodness of traditional lasagna, but in a fraction of the time. I first made this for my family on a busy weeknight when we needed something quick but satisfying, and now it’s our go-to comfort food. The tender noodles, savory beef, and melty cheese make every spoonful feel like a warm hug. Trust me, once you try it, you’ll wonder why you ever bothered with the oven!

Why You’ll Love This Lasagna Soup

Oh, where do I even start? This lasagna soup is basically everything you want in a meal—comforting, easy, and packed with flavor. Here’s why it’s a winner:

• Weeknight magic: It comes together in under 40 minutes, so you can skip the long lasagna layering and still get that same cozy taste.
• Cheese heaven: Melty mozzarella, creamy ricotta, and sharp Parmesan—need I say more? Every bite is loaded with cheesy goodness.
• Customizable: Swap the beef for sausage, toss in some spinach, or spice it up with red pepper flakes. It’s forgiving and flexible.
• Leftover gold: It reheats like a dream, so lunch the next day is just as delicious as dinner.

Seriously, this soup is like lasagna’s easier, equally tasty cousin. You’re gonna love it.

Ingredients for Lasagna Soup

Okay, let’s talk ingredients—because the magic starts here! This lasagna soup keeps things simple but packs a punch. Here’s what you’ll need:

• 1 lb ground beef (or swap for Italian sausage if you’re feeling fancy)
• 1 onion, chopped (yellow or white—whatever’s in your pantry)
• 2 cloves garlic, minced (fresh is best, but hey, no judgment if you use the jarred stuff)
• 1 can (28 oz) crushed tomatoes (the backbone of that rich, tomato-y flavor)
• 6 cups chicken broth (low-sodium if you’re watching salt, but regular works too)
• 1 can (6 oz) tomato paste (secret weapon for depth—don’t skip it!)
• 1 tsp dried basil + 1 tsp dried oregano (the Italian dream team)
• 1/2 tsp salt + 1/4 tsp black pepper (adjust to taste—I always sneak an extra pinch)
• 8 lasagna noodles, broken into pieces (no need to be neat—rustic is the vibe here)
• 1 cup shredded mozzarella (the meltier, the better)
• 1/2 cup grated Parmesan (because can you even call it lasagna without it?)
• 1/2 cup ricotta (for that creamy, dreamy finish)

See? Nothing fussy—just good, honest ingredients that come together like old friends. Now let’s get cooking!

How to Make Lasagna Soup

Alright, let’s dive in! Making this lasagna soup is as easy as 1-2-3—no fancy skills required. Just follow these simple steps, and you’ll have a bubbling pot of comfort in no time.

Browning the Meat

First things first: grab your favorite big pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in the ground beef and let it sizzle away, breaking it up with a wooden spoon as it cooks. You’ll know it’s ready when it’s all browned and crumbly—no pink spots left! Now, here’s the key: drain that excess fat. Just tilt the pot and spoon it out, or use a colander if you’re feeling fancy. Less grease = more flavor, promise.

Building the Soup Base

With the beef looking good, toss in the chopped onion and minced garlic. Stir it around until the onion turns soft and translucent—about 3-4 minutes. Oh, that smell? Pure heaven. Next, pour in the crushed tomatoes, chicken broth, and tomato paste. Sprinkle in the basil, oregano, salt, and pepper, then give it all a good stir. Crank the heat up and let it come to a gentle boil. This is where the magic starts—the flavors meld together into something truly special.

Cooking the Noodles

Time for the star of the show: the lasagna noodles! Break them into rough pieces (no need to measure—just grab and snap) and drop them into the pot. Let them simmer for about 10-12 minutes, stirring occasionally so nothing sticks. You’ll know they’re done when they’re tender but still have a little bite. Pro tip: if the soup gets too thick, just splash in a bit more broth or water to loosen it up.

And just like that, your lasagna soup is ready to devour! Ladle it into bowls, pile on the cheeses, and dig in. The hardest part? Waiting those extra 30 seconds for the mozzarella to melt.

Tips for Perfect Lasagna Soup

Want to take your lasagna soup from good to unforgettable? Here are my tried-and-true tricks:

• Cheese swap: Out of ricotta? Cottage cheese blends right in for that same creamy texture—just give it a quick mash first.
• Veggie boost: Toss in a handful of spinach or zucchini during the last 5 minutes of cooking. They wilt perfectly without turning mushy.
• Noodle watch: Broken lasagna noodles cook fast! Check at 8 minutes—overcooked noodles turn your soup into starchy pudding.
• Flavor bomb: Stir in a splash of balsamic vinegar right before serving. It brightens up all those rich, tomato-y flavors.

Little tweaks, big difference—just like my grandma always said!

Variations of Lasagna Soup

Listen, rules were made to be broken—especially in the kitchen! Here’s how I mix up my lasagna soup when the mood strikes:

• Meat swap: Ditch the beef for spicy Italian sausage or lean ground turkey. Both add their own delicious twist.
• Veggie power: Stir in fresh spinach, sliced mushrooms, or diced bell peppers when building the soup base.
• No-noodle hack: Use cheese tortellini instead of lasagna noodles for pillowy pockets of gooey goodness.

See? One recipe, endless possibilities. Your soup, your rules!

Serving Suggestions

Oh, the fun part—serving up this cozy masterpiece! I always pile on extra cheese (because really, is there such a thing as too much?). A hunk of crusty garlic bread for dipping is non-negotiable in my house—it soaks up every last drop of that rich broth. For balance, toss together a simple green salad with tangy Italian dressing. Trust me, this combo turns soup night into a full-on feast!

Storing and Reheating Lasagna Soup

Here’s the best part—this soup tastes even better the next day! Let it cool completely, then stash it in an airtight container in the fridge for up to 3 days. When reheating, I splash in a little broth or water (the noodles drink up liquid overnight) and warm it gently on the stove. Microwave works too—just stir every 30 seconds so the cheese melts evenly. Pro tip: fresh cheese toppings make leftovers taste just-made!

Nutritional Information

Just a heads up—these numbers are estimates (real life isn’t a lab, right?). Per hearty bowl: about 350 calories, 25g protein (hello, beef and cheese!), and 30g carbs from those tender noodles. It’s got 4g fiber from the tomatoes and 15g fat (the good, flavorful kind). Not too shabby for comfort food that tastes this good!

Frequently Asked Questions

Can I use no-boil lasagna noodles?
Absolutely! Just break them into smaller pieces and add them as usual—they’ll cook right in the broth. Keep an eye on them though—they might need a minute or two less than regular noodles.

How do I make this vegetarian?
Easy swap! Skip the beef and use veggie broth instead of chicken. I love adding mushrooms or lentils for that meaty texture. The cheeses keep it rich and satisfying.

Can I freeze lasagna soup?
You bet! Just leave out the noodles (they turn mushy when frozen). Make the soup base, freeze it, then cook fresh noodles when you reheat. The flavors actually deepen in the freezer!

Why does my soup get thick overnight?
Those thirsty noodles! Just add a splash of broth or water when reheating—it’ll loosen right back up to that perfect soupy consistency.

Can I use fresh herbs instead of dried?
Of course! Triple the amount (1 tbsp fresh = 1 tsp dried). Add delicate herbs like basil at the end for brightest flavor.

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