Delicious Lasagna Soup Recipe: A Hearty Bowlful (Print Version)
Delicious Lasagna Soup Recipe brings classic flavors to your bowl. Quick, satisfying, and a family favorite for busy weeknights.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Can be adjusted for gluten-free (use GF pasta)
# Ingredients:
→ Meat & Base
01 -
1 lb Ground Beef (80/20 recommended)
02 -
1 large Onion, chopped
03 -
4 cloves Garlic, minced
→ Tomato & Broth
04 -
1 (28 oz) can Crushed Tomatoes (San Marzano style preferred)
05 -
1 (6 oz) can Tomato Paste
06 -
4 cups Chicken Broth (low-sodium)
07 -
6-8 Lasagna Noodles, broken into 1-2 inch pieces
→ Dairy & Finishing Touches
08 -
15 oz Ricotta Cheese (full-fat)
09 -
1.5 cups Mozzarella Cheese, shredded, divided
10 -
0.5 cup Parmesan Cheese, grated, plus more for serving
11 -
Fresh basil or parsley, for garnish (optional)
→ Seasonings
12 -
2 tsp Italian Seasoning
13 -
1 tsp Dried Basil
14 -
0.5 tsp Dried Oregano
15 -
0.25 tsp Red Pepper Flakes (optional)
16 -
Salt and black pepper, to taste
# Instructions:
01 -
Okay, first things first, grab your biggest pot or Dutch oven. Seriously, you'll thank me later. Heat a splash of olive oil over medium-high heat, then toss in your ground beef. Break it up with a spoon, let it get all nice and browned. This is where the magic starts, honestly, that browning creates so much flavor. Once it's cooked through, drain off any excess fat—I usually just tilt the pot and spoon it out, no fancy colander needed. Then, add your chopped onion and let it soften, stirring occasionally until it’s translucent and smells sweet, about 5-7 minutes. Oh, and don't forget the garlic! Toss that in for the last minute, letting it get fragrant but not burnt. I've burnt garlic before, and trust me, it's not a flavor you want.
02 -
Now for the good stuff! Stir in your tomato paste and let it cook for a minute or two, really coating the meat and veggies. This step deepens the tomato flavor like crazy; it gets a little caramelized, and you can smell that rich, sweet aroma filling your kitchen. Then, pour in your crushed tomatoes and chicken broth. Add your Italian seasoning, dried basil, oregano, and those red pepper flakes if you're feeling a little spicy. Give it all a good stir, making sure nothing's stuck to the bottom of the pot. Bring it to a gentle simmer, just letting those flavors start to meld together. This is where I often taste and adjust, maybe a pinch more salt if it feels flat.
03 -
Once your soup base is simmering happily, it’s noodle time! Break your lasagna noodles into bite-sized pieces—I usually go for about 1-2 inch squares, but honestly, whatever size you like is fine. Add them to the pot and stir well to prevent them from sticking together. This is crucial, or you’ll end up with a big noodle clump, and nobody wants that! Let them cook for about 8-10 minutes, or until they're tender but still have a little bite (al dente, as the fancy folks say). Keep an eye on them and give it a stir every couple of minutes. The soup will thicken a bit as the noodles release starch, which is exactly what we want!
04 -
While the noodles are doing their thing, let's get that dreamy ricotta mixture ready. In a small bowl, combine your ricotta cheese, half of the shredded mozzarella, and a good sprinkle of Parmesan. A pinch of salt and pepper here helps too. Mix it all together until it’s smooth and well combined. This is what gives the Delicious Lasagna Soup that signature creamy, cheesy element. I once tried to just dollop plain ricotta into the soup, and it didn't quite melt right, so taking this extra step for the swirl is totally worth it. It feels a bit like making the filling for real lasagna, but way less messy!
05 -
Once the noodles are cooked, turn off the heat. Stir in the remaining shredded mozzarella until it's melted and gooey. This adds another layer of cheesy goodness right into the soup itself. Now, ladle your hot, steamy soup into bowls. This is the moment where you can really see all those beautiful textures. Then, dollop a generous spoonful of that creamy ricotta mixture right on top of each serving. It’s not just for looks, hon, it really adds to the experience. I sometimes go a little overboard with the dollops, but hey, it's my kitchen, right?
06 -
To finish, sprinkle each bowl of Delicious Lasagna Soup with some fresh Parmesan cheese and a scattering of fresh basil or parsley, if you have it. The fresh herbs really brighten everything up and add a lovely pop of color. Stand back and admire your handiwork for a second—it looks pretty impressive for a soup, doesn't it? The aroma is just incredible at this point, all that rich tomato, savory meat, and cheesy goodness. Serve it up immediately, maybe with some crusty bread for dipping. This is where all your hard work pays off, and honestly, the first bite is always the best!
# Notes:
01 -
Always stir those lasagna noodles frequently once they hit the hot liquid; I learned the hard way that they love to stick together.
02 -
For meal prepping, cook the noodles separately and add them to individual bowls just before serving to avoid them getting too mushy.
03 -
If you're out of ricotta, a dollop of sour cream or crème fraîche mixed with a little Parmesan can give a similar creamy tang.
04 -
Serving with a side of warm garlic bread for dipping really elevates the whole experience and makes it feel extra special.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
ladle
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g