Lasagna Soup Recipe: A Cozy One-Pot Comfort Food Recipe
Introduction
Lasagna Soup is a warm, comforting twist on the classic Italian favorite, delivered in a hearty one-pot meal. This easy-to-make soup packs all the flavors of traditional lasagna, perfect for cozy dinners any night of the week.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups chicken broth
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Step 1: Heat olive oil in a large pot over medium heat and sauté the diced onion until soft. Add minced garlic and cook until fragrant.
- Step 2: Add ground beef or Italian sausage to the pot and cook until browned. Drain excess fat before continuing.
- Step 3: Stir in dried basil, oregano, red pepper flakes if using, crushed tomatoes, tomato sauce, and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Step 4: Add broken lasagna noodles to the simmering soup and cook until tender, about 10 to 12 minutes.
- Step 5: Stir in shredded mozzarella cheese and season the soup with salt and pepper to taste.
- Step 6: Ladle the soup into bowls and top each serving with a scoop of ricotta cheese, a sprinkle of grated parmesan, and chopped fresh parsley or basil for garnish.
Tips & Variations
- For a vegetarian version, substitute the meat with sautéed mushrooms or a mix of chopped vegetables like zucchini and bell peppers.
- If you prefer a spicier soup, increase the red pepper flakes or add a dash of hot sauce.
- Use gluten-free lasagna noodles to make this recipe suitable for gluten intolerance.
- Adding fresh tomatoes or tomato paste can deepen the tomato flavor if you prefer a richer broth.
Storage
Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. For longer storage, freeze the soup for up to 2 months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of meat?
Yes, you can substitute ground turkey, chicken, or even plant-based meat alternatives depending on your preference.
Do I need to pre-cook the lasagna noodles?
No, you don’t need to pre-cook the noodles. Breaking them into pieces and adding them directly to the simmering soup allows them to cook perfectly while absorbing all the flavors.
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Lasagna Soup Recipe: A Cozy One-Pot Comfort Food Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Lasagna Soup is a hearty and comforting one-pot meal that brings all the flavors of classic lasagna into a warm, cozy soup. Made with ground beef, aromatic herbs, tomatoes, and broken lasagna noodles, it’s topped with creamy ricotta, melted mozzarella, and parmesan cheese, making it perfect for a satisfying weeknight dinner.
Ingredients
Soup Base
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 4 cups chicken broth
Pasta
- 8 lasagna noodles, broken into pieces
Cheeses & Garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Sauté Aromatics and Meat: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and sauté until fragrant, about 1 minute. Next, add the ground beef or Italian sausage and cook until browned, breaking it up with a spoon, then drain any excess fat to keep the soup from being greasy.
- Add Herbs and Tomatoes: Stir in the dried basil, oregano, and optional red pepper flakes to infuse the meat with flavor. Pour in the crushed tomatoes, tomato sauce, and chicken broth. Stir everything together and bring the mixture to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Cook the Pasta: Add the broken lasagna noodles to the pot. Continue cooking the soup for about 10-12 minutes or until the noodles are tender but still firm to the bite (al dente). Stir occasionally to prevent the noodles from sticking together.
- Finish with Cheese and Season: Stir in the shredded mozzarella cheese until melted and incorporated into the soup. Season with salt and freshly ground black pepper to taste.
- Serve and Garnish: Ladle the soup into serving bowls. Top each serving with a generous scoop of ricotta cheese, a sprinkle of grated parmesan cheese, and chopped fresh parsley or basil for a bright, fresh finish.
Notes
- You can substitute ground turkey or plant-based meat to make a lighter or vegetarian version (omit sausage for vegetarian and use vegetable broth).
- If you prefer a spicier soup, increase the red pepper flakes or add a pinch of cayenne pepper.
- To save time, use pre-minced garlic or onion powder in a pinch, although fresh is recommended for best flavor.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop or microwave.
- For a gluten-free version, use gluten-free lasagna noodles or another gluten-free pasta cut into pieces.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Keywords: lasagna soup, comfort food, one-pot meal, Italian soup, hearty soup, cozy dinner
