Lasagna Soup is one of those comforting dishes that fills your home with warmth and wonderful aromas. I still remember the first time I made it; a chilly evening prompted me to switch up my usual lasagna, and I decided to turn it into a cozy soup. The result was a delightful blend of flavors and textures that brought smiles all around the dinner table.
This recipe combines all the classic lasagna elements into a heartwarming soup that is easy to prepare and perfect for a family meal. You get rich layers of flavor with every spoonful, and the best part is that it comes together quickly. No need to fuss over layering noodles and sauce; just throw it all in one pot and enjoy.
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Why You’ll Love This Recipe
- Comforting Flavor: This soup brings the classic taste of lasagna to your bowl, making it a comforting dish perfect for any day.
- One-Pot Meal: You can make this hearty lasagna soup in just one pot, saving you time on cooking and cleaning.
- Easy to Customize: Feel free to swap ingredients or add your favorite veggies to make this dish your own.
- Quick Preparation: From start to finish, you can have this delicious soup ready in under 45 minutes.
- Leftovers Galore: This soup stores well, so you can enjoy it for lunch or dinner throughout the week.
Ingredients You'll Need
- Olive oil – 1 tablespoon. Adds richness to the soup.
- Yellow onion – 1, chopped. Provides a sweet base flavor.
- Garlic – 3 cloves, minced. Adds a delightful aroma and taste.
- Tomato paste – 2 tablespoons. Intensifies the tomato flavor.
- Marinara sauce – 24 ounces or 1 batch homemade. Gives the soup its traditional lasagna taste.
- Low sodium chicken broth – 7 cups. Forms the soup base, keeping it flavorful yet light.
- Red pepper flakes – ¼ teaspoon (optional for heat). Adds a subtle kick.
- Fresh parsley – 2 tablespoons or 2 teaspoons dried. Provides freshness and flavor.
- Dried oregano – ½ teaspoon. Enhances the Italian flavor profile.
- Dried basil – 1 teaspoon. Complements the other herbs beautifully.
- Salt and freshly ground black pepper – to taste. Essential for seasoning.
- Lean ground beef – ½ pound. Adds protein and heartiness to the soup.
- Ground Italian sausage – ½ pound. Infuses the soup with rich, savory flavors.
- Traditional lasagna noodles – 9, broken into bite-sized pieces. Make this soup filling and fun.
- Ricotta cheese – 10 ounces. Adds creaminess and a cheesy element.
- Shredded mozzarella – 1 cup. Melts beautifully for a gooey finish.
- Freshly grated parmesan – ½ cup. Provides a nutty flavor and richness.
- Fresh spinach leaves – 2 cups (optional). Adds nutrition and color.
- Fresh basil – for garnish (optional). Brightens up the soup with fresh flavor.
How to Make Hearty Lasagna Soup
Step 1: Brown the Meat
In a large soup pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat. Season with salt and pepper. Once the meat is browned, drain the grease and set the meat aside.
Step 2: Sauté the Onions and Garlic
Add olive oil to the same pot. Toss in the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Combine the Ingredients
Add the tomato paste and mix it through the onions. Pour in the marinara sauce and chicken broth. Sprinkle in the red pepper flakes, parsley, oregano, and basil. Return the cooked meat to the pot and stir everything together.
Step 4: Simmer the Soup
Bring the soup to a gentle boil. Break the lasagna noodles into smaller pieces and add them to the pot. Lower the heat to medium and let the soup simmer until the noodles are tender, about 12 to 15 minutes. If using spinach, stir it in during the last few minutes of cooking.
Step 5: Prepare the Cheese Mixture
In a small bowl, combine ricotta, mozzarella, and parmesan. Stir until creamy and well mixed.
Step 6: Serve and Enjoy
Ladle the hot soup into bowls. Add a generous dollop of the cheese mixture on top and let it melt into the soup. Sprinkle fresh basil over each bowl for a final touch.
Pro Tips from My Kitchen
✓ Make It Vegetarian – Swap out the ground beef and Italian sausage for mushrooms or a mix of your favorite vegetables for a plant-based version.
✓ Don’t Overcook the Noodles – Since the noodles are cooking in the soup, keep an eye on them to avoid mushiness. They should be al dente when done.
✓ Add More Flavor – To enhance the flavor, consider adding a dash of Worcestershire sauce or a splash of red wine to the broth during cooking.
✓ Store Properly – If you have leftovers, let the soup cool before storing it in airtight containers. It keeps well in the fridge for up to four days.
✓ Garnish for Appeal – Fresh herbs really elevate this dish. Try garnishing with chopped parsley or a sprinkle of extra cheese for a restaurant-quality finish.
Frequently Asked Questions About Lasagna Soup
Yes, you can use ground turkey or chicken in place of the beef and sausage. This will give you a lighter flavor but still keep the soup hearty.
You should cook the noodles in the soup for about 12 to 15 minutes. They should be tender but still hold their shape and not turn mushy.
Absolutely! You can prepare the soup, let it cool, and store it in the refrigerator for up to four days. Simply reheat on the stove when ready to serve.
Mushy noodles usually result from overcooking. Keep an eye on the soup and taste the noodles before the suggested cooking time is up to ensure they come out perfectly al dente.
This hearty lasagna soup pairs nicely with garlic bread, a fresh salad, or Italian breadsticks for a complete meal.
Hearty Lasagna Soup Recipe
Ingredients
- ½ pound Lean ground beef
- ½ pound Ground Italian sausage
- 1 Yellow onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 24 ounces Marinara sauce
- 7 cups Low sodium chicken broth
- ¼ teaspoon Red pepper flakes
- 2 tablespoons Fresh parsley
- ½ teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt and freshly ground black pepper
- 9 Traditional lasagna noodles, broken into bite-sized pieces
- 10 ounces Ricotta cheese
- 1 cup Shredded mozzarella
- ½ cup Freshly grated parmesan
- 2 cups Fresh spinach leaves
- Fresh basil for garnish
Instructions
- In a large soup pot or Dutch oven, cook the ground beef and Italian sausage over medium-high heat. Season with salt and pepper. Once the meat is browned, drain the grease and set the meat aside.
- Add olive oil to the same pot. Toss in the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add the tomato paste and mix it through the onions. Pour in the marinara sauce and chicken broth. Sprinkle in the red pepper flakes, parsley, oregano, and basil. Return the cooked meat to the pot and stir everything together.
- Bring the soup to a gentle boil. Break the lasagna noodles into smaller pieces and add them to the pot. Lower the heat to medium and let the soup simmer until the noodles are tender, about 12 to 15 minutes. If using spinach, stir it in during the last few minutes of cooking.
- In a small bowl, combine ricotta, mozzarella, and parmesan. Stir until creamy and well mixed.
- Ladle the hot soup into bowls. Add a generous dollop of the cheese mixture on top and let it melt into the soup. Sprinkle fresh basil over each bowl for a final touch.
Notes
- This soup stores well, so you can enjoy it for lunch or dinner throughout the week.
- Make it vegetarian by swapping out the ground meats for mushrooms or a mix of your favorite vegetables.
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