Lasagna Soup: A Hearty Twist on a Classic (Print Version)

Warm up with my Lasagna Soup recipe! All the classic flavors of lasagna in a comforting bowl. Easy, cheesy, and perfect for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains meat, dairy, gluten

# Ingredients:

→ Soup Base Essentials

01 - 1 tbsp olive oil
02 - 1 lb ground beef or Italian sausage
03 - 1 medium yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 4 cups beef broth

→ Flavor Layers

07 - 2 tsp dried Italian seasoning
08 - 1 tsp salt (or to taste)
09 - ½ tsp black pepper (or to taste)
10 - 6-8 lasagna noodles, broken into bite-sized pieces

→ Cheesy Toppings

11 - 15 oz ricotta cheese (full-fat)
12 - ½ cup grated Parmesan cheese, divided
13 - 1 cup shredded low-moisture mozzarella cheese

→ Fresh Finish

14 - ¼ cup fresh basil, chopped

# Instructions:

01 - Grab a big, sturdy pot or a Dutch oven, drizzle in a bit of olive oil, and get it heated over medium-high. Toss in your ground beef or Italian sausage, breaking it up with a spoon. You want it nicely browned, no pink left. Drain off any excess grease – honestly, I always forget this step until I'm halfway through and realize my soup is looking a bit oily, oops! Then, add your chopped onion and cook until it's softened and translucent, about 5-7 minutes. The kitchen should start smelling amazing, that's your cue! Now, stir in that glorious minced garlic and cook for just another minute until it's fragrant; don't let it burn, that's a sad smell.
02 - Pour in your crushed tomatoes and beef broth. Stir in the Italian seasoning, and a good pinch of salt and black pepper. Bring this whole beautiful concoction to a gentle simmer. This is where the magic starts to happen, all those flavors are mingling and getting to know each other. I usually let it bubble away for about 10-15 minutes, uncovered, just to let the flavors deepen a bit. It’s like letting old friends catch up; they just get better with time. Don't rush this part, it's crucial for a rich Lasagna Soup.
03 - Now for the lasagna noodles! Break them into smaller, bite-sized pieces – seriously, just snap 'em with your hands, it’s kinda fun. Add the broken noodles to the simmering soup. Cook them according to the package directions, or until they're tender but still have a little bite. This usually takes about 8-10 minutes. Keep an eye on them, because nobody wants mushy noodles in their Lasagna Soup! Stir occasionally to make sure they don't stick to the bottom of the pot. I've had that happen, and scraping burnt pasta off the bottom is not my idea of a good time.
04 - While your noodles are doing their thing, grab a small bowl and mix together the ricotta cheese, half of the grated Parmesan, and a pinch of salt and pepper. This is your creamy, dreamy topping that really brings the lasagna vibe. I sometimes add a tiny bit of fresh parsley to this mix if I have it on hand, it just adds another layer of freshness. Make sure it's well combined – you don't want any dry pockets of ricotta, that's a texture tragedy. This topping is essential for a truly authentic Lasagna Soup experience.
05 - Once the noodles are cooked, remove the pot from the heat. Stir in the shredded mozzarella cheese until it's melted and gooey. The soup will become wonderfully creamy and stretchy, exactly what you want! Taste and adjust seasonings – this is where you can add a bit more salt, pepper, or even a dash of red pepper flakes if you like a little kick. My husband always asks for extra red pepper, so I usually split the pot and add it to half. It’s all about making it perfect for you.
06 - Ladle the hot Lasagna Soup into bowls. Top each serving with a generous dollop of that creamy ricotta mixture. Seriously, don't be shy with the ricotta! Then, sprinkle with the remaining Parmesan cheese and a scattering of fresh basil leaves. The aroma of the basil against the warm soup is just heavenly. Serve immediately and watch everyone dig in. It's so satisfying to see the smiles, especially after all my kitchen chaos. This Lasagna Soup is a winner, every time.

# Notes:

01 - Always drain the grease from your ground meat; I learned that the hard way with a greasy soup once.
02 - Store cooled soup in an airtight container in the fridge for up to 3-4 days, adding extra broth when reheating.
03 - If you don't have ricotta, a dollop of cream cheese can work for the topping in a pinch, though it's not quite the same.
04 - Serve with a crusty loaf of garlic bread for dipping – it's a game-changer for this Lasagna Soup!

# Equipment Needed:

01 - Large pot or Dutch oven
02 - mixing bowls
03 - ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 30g

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