Lasagna soup is a fun, cozy twist on classic lasagna, served as a warm, hearty soup instead of a baked casserole. It captures all the flavors of traditional lasagna—rich tomato sauce, tender noodles, savory ground meat, creamy ricotta, and melted cheese—but in an easy-to-eat bowl of soup. Perfect for chilly nights or when you want comfort food without the fuss of layering and baking. It’s quicker, less messy, and just as satisfying.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Main Course | Italian | Easy | 6 | 15 mins | 30 mins | 350 |
Equipment Needed
Making lasagna soup requires just a few basic kitchen tools. Here’s what you’ll need:
- Large Pot or Dutch Oven: For sautéing and simmering the soup.
- Wooden Spoon or Silicone Spatula: To stir ingredients without scratching your cookware.
- Chef’s Knife: For chopping onions, garlic, and herbs.
- Cutting Board: To prepare your vegetables and herbs safely.
- Measuring Cups and Spoons: For precise ingredient amounts.
- Colander: To drain cooked pasta if necessary.
- Ladle: For serving the soup.
- Small Mixing Bowl: To mix the ricotta cheese with herbs.
Having this equipment ready helps your cooking process flow smoothly and saves time.
Ingredients
Here’s what you’ll need to make this delicious lasagna soup:
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 6 cups chicken or beef broth
- 1 (28-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Meat: Heat your pot over medium-high heat. Add ground beef or sausage and cook until browned. Drain excess fat.
- Sauté Aromatics: Add diced onion and garlic to the pot. Cook until soft and fragrant, about 3 minutes.
- Add Herbs and Tomatoes: Stir in oregano, basil, red pepper flakes, crushed tomatoes, and broth. Bring to a boil.
- Cook Pasta: Add broken lasagna noodles and cook for 10-12 minutes until tender.
- Mix Ricotta: In a small bowl, combine ricotta cheese with a pinch of salt and pepper.
- Serve: Ladle soup into bowls. Add a dollop of ricotta on top, sprinkle mozzarella and Parmesan, and garnish with fresh herbs.
Essential Note:
To keep the soup creamy and flavorful, avoid overcooking the noodles—they should be tender but firm to hold their shape. Also, taste and adjust salt and pepper at the end to balance the flavors perfectly. The ricotta adds a lovely richness, so don’t skip that step!
