Lasagna Soup Recipe
Lasagna soup is your cozy, one-pot shortcut to that same rich, cheesy goodness—just in slurpable, spoonable form. It brings all the classic lasagna flavors you love into a hearty soup that’s comforting, satisfying, and perfect for weeknights when you want something fuss-free but still deeply delicious.
Equipment
- Large Soup Pot or Dutch Oven
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle
- Small mixing bowl
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes optional
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 4 cups chicken or beef broth
- 1 cup marinara sauce your favorite brand
- 8 lasagna noodles broken into bite-sized pieces
- 1½ cups baby spinach optional
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
Brown the Meat
- Heat 1 tablespoon of olive oil in a large soup pot or Dutch oven over medium heat.
- Add the ground beef or Italian sausage, breaking it up with a wooden spoon as it cooks.
- Cook for about 6–8 minutes, until fully browned and no longer pink.
- Pro Tip: If your meat releases a lot of grease, drain off the excess fat before moving on. This keeps the broth from becoming too oily.
Sauté the Aromatics
- Add the diced onion to the pot with the meat. Cook for 3–4 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper.
- Cook for another 1–2 minutes, until the garlic is fragrant.
- Pro Tip: Don’t rush this part—it builds the base flavor of your soup. Let the onions get nice and translucent.
Build the Broth
- Stir in the tomato paste and cook for 1–2 minutes to “toast” it. This deepens its flavor.
- Pour in the crushed tomatoes, marinara sauce, and broth. Stir well to combine everything.
- Bring the mixture to a gentle boil.
- Pro Tip: Use a splash of broth to deglaze the bottom of the pot if anything sticks after toasting the paste—it lifts up all that flavorful goodness.
Add the Noodles
- Once the soup is gently boiling, add the broken lasagna noodles.
- Reduce heat to medium and simmer uncovered for about 10–12 minutes, stirring occasionally so the noodles don’t stick to the bottom.
- Taste and adjust seasoning if needed.
- Pro Tip: Check the noodles early! Some cook faster than others, especially if using oven-ready ones.
Stir in the Greens (Optional)
- If using baby spinach or other greens, stir them in during the last 1–2 minutes of cooking.
- Let them wilt down in the hot soup before turning off the heat.
Make the Cheese Topping
- While the soup simmers, combine ricotta, shredded mozzarella, and grated Parmesan in a small bowl.
- Stir until smooth and creamy. Set aside.
- Pro Tip: Add a pinch of salt or Italian herbs to the cheese mix for extra flavor—it tastes more like the cheesy lasagna filling you know and love.
Serve It Up
- Ladle the hot soup into bowls.
- Top each serving with a generous spoonful of the ricotta cheese mixture.
- Finish with fresh basil or parsley if you have it.
- Pro Tip: Let the cheese sit on top for a minute before stirring—it softens slightly and melts into the soup just like lasagna fresh out of the oven.
Notes
Nutritional Value Per Serving:
- Calories: ~420–480
- Protein: ~25–30g
- Fat: ~18–22g
- Carbs: ~35–40g
- Fiber: ~3–5g
- Sugar: ~6–8g
- Sodium: ~800–1000mg